Heat oil in a pan.

Add mustard seeds and let it crackle.

Add asafoetida, red chili powder and salt.

Then pour in water and bring to boil over low heat.

Once boiled remove from heat. Let it cool down.

Once it gets cool down add diced mango and mix well. Taste and add salt, if needed.

So the instant mango pickle is ready to serve now.

Ladle into a clean, dry, sterilized glass jar and seal with lid.

Store in the refrigerator for 2-3 days to infuse flavors.

The pickle tastes best after aging for 2-3 days. Refrigerate after opening. It will keep several weeks in the refrigerator, if not eaten immediately.

Serve mango pickles with any rice dishes or any Indian meal.