1 Kg. raw mangoes (Makarand Ambe)
100 gm red chilly powder (Laal Tikhat)
1 cup mustard powder (Mohri powder)
2 tspoon mustard seeds (Mohri)
1/2 cup fenugreek seeds (methi seeds)
2 tspns turmeric powder (Halad)
1 1/2 cup roasted salt
1 1/2 inch asafoetida (Irani Hing)
2 cups oil + 2 tbps oil
Cut raw mangoes in small square blocks.
Heat 2 tbpsn oil in a pan
Now add 1/2 cup fenugreek seeds
Fry fenugreek seeds in oil for 10-15 minutes
After frying make fine powder of fenugreek seeds
Also make fine powder of Irani Hing (Because in market we get pieces of Irani hing)
Heat 2 cups oil in a pan
Add 2 tspns mustard seeds and turmeric to it
Keep it aside for cooling
Take red chilly powder, methi powder and mustard powder in a vessel
Mix it well
Pour cool oil tempering on it and again mix it
Add raw mango pieces to the mixture
Lastly add salt (roasted) to it and mix.
Transfer the pickle into glass bottle
Pour thin layer of salt over it
Seal the lid with cotton cloth (In marathi it is called "Dadra")
You may use readymade methi powder also instead of making it at home.
The pickle should be kept away from water as water may spoil the same.