Cut the mangoes into half remove the seeds,and cut further into small pieces.
Mix with the salt and turmeric.Keep aside.
Roast the fenugreek seeds and cumin seeds and powder them.
Add the ginger paste,garlic paste,fenugreek powder,cumin powder and chilli
powder to the mango pieces and mix thoroughly.
Heat the oil to just below smoking point.Remove half of the oil to another
container and cool.
Coarsely powder the mustard seeds.
To the hot oil add mustard powder and asafetida. Cool and mix with the mango
pieces.Fill into a large glass jar.
Pour the remaining oil so that the oil is about 1-2 inches above the pickle
level.
Close the lid tightly. Allow to mature for 1 week before using.
Store in a cool dry place. This pickle can be stored for 3 to 6 months.
