First of all, wash and clean the raw mangoes and cut it into small pieces along with its peel. Now add turmeric powder and salt to this mango piece and mix it and keep it covered for 24 hours..Also keep stirring in between. Now black gram and fenugreek seeds should be washed in two to three times water and soaked in clean water for 5 to 7 hours.

Now drain the water left in the mango and save this water for soaking fenugreek seeds and black gram. Now spread these mango pieces on a cotton cloth and dry the mango pieces loosely in the home for 5 to 6 hours (don't dry the mangoes in the sun or fan).

Now add black gram and fenugreek seeds to the sour mango water and cover and keep it for fermentation for 4 to 5 hours. Then drain the sour water from this and spread the black gram and fenugreek seeds on a cotton cloth and dry them for 30 minutes. Be careful not to dry black gram and Fenugreek seeds under a fan or in the sun.

Now in a big vessel add dried black gram and fenugreek seeds, add mango pieces and aachar masala and mix well. Now keep this mixed pickle covered for 2 hours. After that, heat the grounut oil on one side till the smoke comes out and leave it to cool.

Now press the sour pickle in a glass jar..Now add the cooled groundnut oil slowly...If more oil is required, heat it and cool it.

Now our very tasty Chana Methi Mango pickle is ready for serve. e this pickle after 10 to 12 days. This pickle can be stored outside for 1 year.