Step 1
Wash and dry raw mangoes completely. Cut into medium-sized pieces with peel. Spread on a cloth and sun-dry for 4–6 hours (moisture removal is important).
Step 2
Dry roast fenugreek, mustard, and fennel seeds separately. Lightly crush them (coarse texture).
Step 3
In a large bowl, mix mango pieces with salt and turmeric. Add red chilli powder, crushed spices, and hing.
Step 4
Heat mustard oil until it reaches smoking point. Cool it slightly (important for taste and preservation).
Step 5
Pour cooled oil into mango-spice mixture. Mix well so all pieces are coated
Step 6
Transfer to a clean glass or ceramic jar. Keep in sunlight for 5–7 days, shaking occasionally. Pickle is ready in 10–15 days.
