Firstly, dry roast 11/2 tsp of mustard seeds, 11/2 tsp of fenugreek seeds for 2 minutes, and then powder it
Mixing:
In a mixing bowl, add 3 cups of shredded mango
Add 3 tsp of salt
Then add 5 tsp of Kashmiri red chili powder
Also add 1/2 tsp of turmeric powder
Mix well and set aside
For tempering the pickle:
Heat 1 cup of oil in a pan, and turn off the flame, add mustard seeds, fenugreek seeds, red chilly, garlic cloves, asafoetida in hot oil
Put this oil in the bowl containing mango-spice mixture and mix.
For storing the pickle:
After the pickle gets cool, store it in a dry, airtight container. If you are not going to keep it refrigerator, cover the upper level of the pickle with oil. always use a dry spoon to scoop