Clean and wash the raw mangoes, dry the mangoes completely to ensure they are moisture free.

Finely chop raw mangoes. After chopping, you will get approximately 1.5 cups of raw mangoes depending on the size of mangoes.

Take the chopped raw mangoes in a clean dry bowl and add salt. Mix and keep the mixture aside for 30 minutes.

For pickle masala, firstly, dry roast red chilies on low heat for about 1 or 2 minutes. After frying they become crisp. Keep this aside.

Next dry roast cumin on low heat until you get nice aroma. Keep this aside. Do not fry on high heat and burn the spices.

Next add methi seeds to same pan and dry roast on low heat until they become golden. Keep this aside.

Cool all the fried spices completely before powdering. Make fine powder of the fried spices using dry mixer grinder.

Add the powdered pickle masala to the salted raw mango pieces. Mix well. Keep this aside for tempering.

For tempering:

Heat oil in a small pan on low heat. Add asafoetida and mix well. Switch off the heat and cool.

Pour this tempering on the spice coated raw mango pieces. Mix everything with a dry spoon.

Store in clean dry airtight glass jar. Keep this for 2 to 3 hours. Raw mango pickle is ready to be served.

Serve this raw mango pickle as a condiment with curd rice, hot rice, sambar rice or dish of your choice. Pickle can be refrigerated for one month.