Heat a pan add a tea spoon of mustard seeds and let them pop Remove them and add the fenu greek seeds and toast for 30 seconds till light brown.
Transfer the mustard and fenu greek in to mortar and make a fine powder and set aside.
Now heat the pan and add the oil. When the oil gets hot add the mustard seeds and let them pop.
Add the chopped or grated mango and coat it well with the oil.
Cook for five minutes, the mango will start to turn soft. Now add the turmeric powder, salt and red chili powder. Mix the ingredients and cook the mango till it becomes soft and mushy.
Finally add the ground mustard and fenugreek powder and jaggery and mix it well and cook for couple more minutes.
Taste the pickle and adjust the seasoning. When you see the oil just starts to separate, the pickle is ready.
Cook it completely and transfer to a clean glass jar and store it in the refrigerator. Stays fresh for several weeks.