Wash the mangoes and wipe them with cloth and cut them into small bite size pieces.
Spread the mangoes on a cloth and dry them in the sunlight for an hour.
Heat the pan and dry roast the mustard till it splutters.
In the same pan dry roast fenugreek seeds till you feel the Aroma.
In mixer jar put roasted mustard and fenugreek and grind it to corase powder.
Take a broad vessel put mangoes, salt, chilli powder, asafoetida, ground powder and mix well till all the mango pieces are coated with masala.
Pour the oil and mix well & cover the vessel with clean cloth.
Keep the pickle in sunlight for 2-3 days.
Mix the pickle with clean spatula every day before keeping it in sunlight.
Store the pickle in a clean and dry glass bottle or chinimitti ki barni.
Always use a clean and dry spoon to serve otherwise the pickle will get spoiled.