Add mango pieces and berry (slightly slit) and rub them with salt, chili powder and turmeric.
Heat oil in a pan and leave to cool.
When it is lukewarm, add pinch of asafetida, fenugreek, fennel, mustard seeds in it and mix well.
Transfer mango pieces and berry to a glass jar, pour oil mixture and make sure the fruit completely merges in oil.
Keep it over a place with proper sunshine and let it settle for a week.
You can leave it for longer of course and it will keep for a few months.
If it’s still around after that long! Make sure the spoon you use to take the pickle out of the jar is dry, or the pickle will spoil.
After a week it is ready to serve.
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