Wash and then wipe the raw mango and then peel it.
Grate the peeled raw mango using a thick grater.
Take a big bowl and add the grated mango,grated jaggary, chili powder,kashmirri chili, salt, roasted fenugreek powder and mix well.
After some time the jaggary will melt completely and release moisture.
Now heat oil in a small pan and add the mustard seeds. when seeds start to crackle switch off the heat and add asafoetida in the oil.
Now pour this tempering in the pickle and mix.
let it cool down completely then store it in a sterlized galss jar.
Keep it refrigerated for a long shelf life. It stays well for 2-3 days at room temperature and for a month in the refrigerator.
Serve with paratha,roti rice or as a dip with snacks