Wash the raw mangoes after soaking them in water for few hours.
After washing wipe them well to remove any trace of water.
Sun dry all the spices to remove any moisture. You can slightly roast the fenugreek and mustard seeds if there is no strong sunlight in your area.
Using a very sharp big knife chop the mangoes in small bite sized cubes retain the hard shell around the seed, its not easy to do at home so if possible request the vegetable vendor to do so for you.
Discard the seed and remove the plastic kind peel attached to the hard shell.
Grind mustard seeds and make a slight coarse powder.
Slightly crush the fenugreek seeds and mix with mustard powder, asafoetida and red chili powder in a bowl.
Take a wide large bowl and add the chopped mango pieces, add salt and turmeric and mix well.
Let it sit for an hour.
Now add the white chick peas and the mustard , fenugreek ,red chili asafoetida mix in the mangoes.
Mix well with a ladle.
Now add the sesame oil or mustard oil in the mango mixture and mix well.
Take a clean sterilized glass jar and fill the pickle in the jar.
Cover the container and let it sit for 2-3 days after that you will see the oil will float on top of the pickle.If not then add some more oil now.
After a week the mango pieces will soften a bit and you can start using the pickle.
Store the pickle jar in a dry place and use a dry clean spoon to take out the pickle.
After a month keep the pickle refrigerated or if you want to keep it at room temperature then add some more oil so the pickle will submerge completely in oil.
Enjoy your delicious hot mango pickle with curd rice , roti ,daal chawal, khichdi or any Indian meal of your choice !