Wash and wipe raw mangoes and green chilies.
Chop mangoes and chilies in small pieces.
Heat mustard oil to a smoking point .
When it cool down slightly then add asafoetida and fennel seeds.
Take the chopped mango and green chilies in a bowl.
Add all the powdered spices and mix well.
Now add oil (when it come to room temperature) and mix again.
Store in a glass jar and wait for minimum 6 hours or a day.
Keep refrigerated after 3-4 days.
Serving suggestions- serve with poori, paratha, rice daal combo or with curd rice.
1-you can add 1 tbsp of jaggary in it if you want to make it sweet and sour.
2-If the mango peel is very thick or bruised then you can also peel the mango.
3-If making in large quantity and don't want to refrigerate then add enough oil to cover the pickle.