Wash, wipe and cut Mangos of small size.

Put them in a big bowl. Add red chilly powder, Fenugreek powder and salt.

Pour oil in a pan

Put mustard seeds, turmeric powder and asafetida.

Pour oil on the mango mix and mix well.

After it reaches room temp, transfer it to air tight bottle and use.

You can use this pickle immediately and if you keep it in the fridge you can use this for 15 to 20 days.