Keep all the ingredients ready for the mango pickle. Rinse the mangoes and then dry them with a clean kitchen towel. There should be no trace of moisture on the mangoes. Peel their skin and chop the mangoes into cubes. Sun dry the mango pieces for one day. After it is dried, place them in a mixing bowl or a wide dish. Sprinkle salt, turmeric powder and kashmiri red chilli powder on the chopped mangoes. Mix nicely with a spoon. The masalas should nicely coat the mangoes. Set aside.

* Step 2

Dry roast mustard seeds, methi seeds and fennel seeds. Cool it and blend it in a blender into a fine or coarse powder. Set aside.

* Step 3

Heat oil in a cooking pan. Add mustard seeds and allow it to crackle. Add Methi (fenugreek) seeds, kalonji (nigella seeds) and asafoetida.

* Step 4

Next add ginger and fry for 2 to 3 minutes.

* Step 5

Add garlic and fry for 2 to 3 minutes.

* Step 6

When the Garlic turns light brown, add green chillies and fry on medium flame for 2 to 3 minutes.

* Step 7

Keep the flame on low and add and all the roasted and ground powders and fry for a minute or two. Switch off the flame and allow it to cool.

* Step 8

When the oil is slightly warm, pour this oil mixture over the masala coated raw mangoes. Mix everything with a spoon. Allow it to cool and store the mango pickle in a clean, sterilized glass bottle. This pickle is ready. Serve them as a side dish with your favourite meals. If you want soft mango pieces then wait for 3 to 4 days or a week.