Clean with water and dry the raw mangoes with a clean cloth. Chop them into small pieces.
Dry roast fenugreek seeds on low flame for a minute and powder it.
Add oil in a small frying pan and when its warm add asafoetida and mustard seeds.
When mustard seeds crackle, remove from flame.
Add chopped mangoes, powdered fenugreek seeds, turmeric powder, red chilli powder and mix well.
The instant raw mango pickle is ready and you can enjoy it with curd rice or any dish of your choice.