1. Heat oil in a wok.
2. Add mustard, let it splutter and add fenugreek seeds.
3. Fry for 2 minutes and add raw grated mangoes.
4. Add salt, turmeric powder, chilli powder, jaggery and let it cook for 10-15 minutes, till the oil starts separating from the grated mangoes.
5. Instant mango pickle is ready to serve.

Note: Can be stored for nearly 45 days if stored in the fridge.

Note: For more pickle recipes, click here