Dry Roast fenugreek seed slightly and then grind to make a powder and keep side.

Wash and wipe well the raw mango and then chop to make small pieces.

Take the chopped mango in a bowl and add salt, turmeric, roasted fenugreek powder and red chili powder and mix well

In a pan add the oil and heat and then add mustard seeds.

When mustard start to crackle then add asafoetida and curry leaves.

Now add the mango mixture and stir to mix well.

Switch off the heat and let the mixture cool down in the pan.

Fill the pickle in a glass jar and keep refrigerated.

You can stat eating it immediately but it taste much better after 2-3 days when the mango pieces absorb all the flavors.

Serving- can serve with curd rice, khichdi, paratha ,it goes well with any thing savory.