Marinate the mango pieces with 1 tablespoon salt and keep overnight.
Heat oil in a pan, fry mustard seed, fenugreek seed, garlic and curry leaves slightly. Remove pan from heat and add kashmiri chillipowder, chillipowder, turmeric powder and asafoetida powder.
Add required amount of boiling water, vinegar and salt, bring to boil until thick. Switch off flame and add mango pieces and sugar, mix well and adjust the taste.
Let it cool completely and store in airtight container. Pour little oil on top of the pickle. Keep refrigerated to increase the shelf life.
Share your version with a Cooksnap photo