Wash the mangoes and wipe them well. Cut the flesh into small pieces alongwith the skin. Discard the pit. Chop the washed and dried green chillies into small pieces. Add salt, turmeric powder and kashmiri chilli powder and mix it well. Set it aside. I had kept it covered overnight.

Peel the skin of garlic and ginger. Keep the garlic whole and finely chop the ginger.

Add mustard seeds, fenugreek seeds and fennel seeds to a blender and blend it into a coarse powder.

Heat oil in a kadai over medium heat. Once the oil is hot, add mustard seeds and allow it to splutter.

Next add the garlic and finely chopped ginger and fry till the raw smell leaves.

Then add the coarsely blended mustard, fenugreek and fennel powder alongwith asafoetida. Fry for a minute. Off the flame and allow it to cool until lukewarm.

Pour the oil mixture into the mango mix and mix until well combined.

Cool the pickle completely and transfer it into a sterilized container.

Raw Mango Pickle is ready to serve. It is more tastier 3-4 days later.