Take a bowl wash and chop mango into small pieces given below
Take a pan add oil once it gets heat add black pepper. Once it gets sputter add sauf and hing immediately add Fenugreek and mustard seed powder immediately in high flame once bubbles come up off the flame and close the lid immediately.
Once it cools down and if it little warm add chilli powder, turmeric powder salt and mangoes into it and mix it. And keep aside. After 24 hours you can store it in a fridge
Note- if there is less oil in pickle boil the oil once it cools down add it into the pickle. As it stays for longer time. In instant mango pickle we need not add turmeric and salt after chopping.
