Wash and pat dry the mangoes using kitchen towel. Any moisture left out can reduce life of the pickle. So it is important to ensure that the mangoes are completely dry. Then cut them in to medium sized cubes discarding the seed. Take mustard and fenugreek seeds in a mixer and powder it together.

Next heat a pan with tempering ingredients (oil and mustard seeds), as the the mustard seeds crackle, include mango cubes. Saute for few minutes.

Mango cubes turn pale and soft. Now add powdered mustard plus fenugreek seeds, salt and chilly powder. Combine everything well so that spices coat the mango cubes. Switch off and let it cool down.

Rest this pickle in air tight container for a day or two and then start consuming. The pickle lasts for a week.

The first word of caution while preparing pickle is all the utensils, spoon, knife, container, cutting board should be completely dry and moisture free. Even a bit of moisture may spoil pickle.

If handled properly this pickle can last for a week.

You can add little asafoetida and turmeric powder too.

Do not cook the mangoes till mushy. It doesn't taste good.

After pickling, you can keep the pickle-jar under SUN for better taste.