Here’s how to make a tasty, tangy, and spicy mango pickle without using a drop of oil.

Dry roast spices, roast mustard, and fenugreek seeds until fragrant. cool and grind coarsely.

Dry roast spices, roast mustard, and fenugreek seeds until fragrant. cool and grind coarsely.

Mix spices, in a bowl, mix chopped mangoes with turmeric, salt, red chili powder, and the ground spices.

Add lemon juice, squeeze fresh lemon juice over the mixture, and combine well. this acts as a natural preservative.

Store & marinate, transfer to a clean glass jar. shake daily and let it sit for 4–5 days to mature before enjoying.