Clean and wash the mangoes well
Pat dry and finely chop it into pieces
Transfer to a container and add salt
Mix well and keep aside for a few minutes
Dry roast 1 tsp mustard seeds and fenugreek seeds
Grind to a powder
Add red chilli powder, asafoetida powder and ground powder to the container
Heat Extra Virgin Oliveoil in a pan
Fry the remaining mustard seeds and pour into the pickle
Cover with a lid and store in an air-tight container

Serve with curd rice