Wash the mangoes with clean water and soak them in water for 12 hours. Take out the mangoes from the water, and dry their water.
Cut the mangoes into small pieces with a knife.
Grind fennel (Saunf), yellow mustard (Sarso) and fenugreek (Meethi) coarsely together.
Put oil in a pan and heat it well. Turn the gas off.
Put coarsely ground spices in the oil.
Add Heeng, Turmeric powder and Chopped mangoes and mix them well.
Now add salt and red chili powder.
Mix the mango and spices well, stirring with a spoon, let the pickle cook for 5 minutes.
Keep it covered so that the mango becomes soft slightly.
The pickle is ready, but the mango pieces are not completely soft yet. Fill the pickle in a glass or plastic container and keep it in the sun or inside the room for 4-5 days and once a day stir the pickle up and down.
After 4-5 days when the mango pieces have become soft. Put oil in the pickle to a level that it remains submerged in the oil.
Now take out the mango pickle and eat it whenever you want. You can eat this pickle for 1 year.