Wash ,wipe and then chop the raw mango into small pieces almost like the size of the chick peas.add 1 tsp salt,1/4 tsp turmeric and mix. Cover the bowl and keep aside for a day.
Next day collect the water released by the raw mangoes and keep the mango pieces in the refrigerator to use later.
Wash chick pea and fenugreek seeds with water.Now take a big bowl,add the water released by the raw mangoes and add some more water ,1/2 tsp salt and 1/3 tsp turmeric in it, same way soak methidana/ fenugreek seeds in separate container .
After 24 hours change the water and again soak in salt turmeric water for 12 hours then drain and wash with clean water and spread on a cloth and dry for 5-6 hours inside the room .
Now take out the raw mangoes from the refrigerator and spread on a cloth for few hours to remove the extra moisture.Make sure there will be no moisture on the chana ,methidana and the mango pieces.
Heat oil to a smoking point and then let it come to room temperature.(you can use either mustard oil or peanut oil ,which ever oil you prefer to use in your pickles)
Take a big bowl and add the dried chick peas,methidana/ fenugreek seeds and the chopped raw mangoes.
Now add turmeric,the pickle masala and 1/4 cup oil and mix well
Fill the pickle in a sterilized glass or ceramic jar ,cover the lid and rest for a day.
Next day add the remaing oil in the jar, make sure there will a layer of oil above the pickle ,add some more oil if needed.
Let the pickle mature for a week and then start using it.
Enjoy delicious chana methi pickle with paratha,poori ,khichdi daal-rice or just with anything you love to.