Soak fenugreek seeds in water over night. Also add little salt and turmeric powder in diced mango, mix well and cover it. Stir it 3-4 times after intervals.
Next morning rinse fenugreek seeds and keep it in strainer so that all extra water drains out.
If you check mango dices, there will be water accumulated because of the salt and turmeric. Collect the water in vessel by transfer dices in strainer. This water is called "khatta pani".
Soak fenugreek seeds in this water forv2- 4 hours, so the bitterness of fenugreek seeds reduces.
After 4 hours transfer fenugreek seeds in strainer. After few minutes, spread it on clean cloth, let it dry. Do not dry completely but excess water should be dry.
Now in a broad vessel, mix mustard powder, salt, chilli powder, asafoetida and mix well. Add little oil.
Now in this spice mix add fenugreek seeds and mango dices and mix well.
Heat oil and let it cool. In a glass jar,put ready pickle and add cooled oil till pickle soaked totally.
