Clean, wash and cut the mangoes into big sized pieces. Add about 3 tsp salt, about 1 tsp turmeric powder and mix it well. Keep aside for about three hours.

After about three hours, remove the water from the pieces. Then keep the mango pieces in direct sunlight for about three hours to dry well.

Roast fenugreek seeds, sweet cumin, ajwain seeds, mustard seeds separately (because the duration required for roasting properly for each item will be different) and then change them separately into a mixer grinder and make powder of each ingredient.

Heat about 200 gms mustard oil in a cheenachatti (so that the smell of the oil will get removed) and keep it aside for some time to cool.

After about half-an-hour, add the powder (made with fenugreek seeds, sweet cumin, ajwain seeds, and mustard seeds) into the mango pieces along with asafoetida powder, required quantity of salt and stir the mix well.

Add required quantity of mustard oil (which is kept aside after heating and cooling) and vinegar and stir it further. Keep the pickle for another 3 - 4 hours in normal temperature.

North Indian Style Mango Pickle is ready. Change it into an air tight glass bottle(s) and store in fridge. Serve with chappathi/parotta/poori as and when required. (If it is prepared and stored properly, it can be used upto two years). Also it will be more tasty if used after 3 -4 days of its preparation.