Firstly, wash and wipe dry the raw mangoes
Cut mangoes in slices, discard the seeds
Dry roast cumin seeds, fennel seeds, fenugreek seeds, nigella seeds, mustard seeds and 3 whole dried red chillies for 2 minutes on medium heat
Let it cool a little
Pound coarsely and set aside
Heat 1 tbsp oil in a pan
Add asafoetida in it
Saute for few seconds, add mangoes and turmeric powder
Saute for another 3 minutes on medium heat
Add jaggery and sugar directly, lower the heat now
Now jaggery and sugar melt
Add salt in it and let mangoes cook in the syrup for 5 min on lower heat
When the density of the gravy will be thicker, remove the pan from heat
Sprinkle coarsely pounded spices on it
Fold well
Your luscious mango pickle is ready now
Store the mango pickle in a clean or sterilised jar
Keep in a cool dark place or refrigerator
