Wash mangoes thoroughly and allow them to dry completely for 3-4 hours. Remove stalk and make pulp of all mangoes. Remove the seed as well. Cut the pulp into small and long pieces. Add fennel seeds in a wok and saute for 1 minute. Take out in a plate and allow it to cool. Grind coarsely in mixture grinder.
Saute fenugreek seed as well and take out in a separate plate.
Heat mustard oil in a wok. Reduce the flame and place diced mango pieces in oil. Cook for 2 minutes. Now add fennel powder, fenugreek seeds, turmeric powder, red chilly, powder, whole red chilies, salt and asafoetida. Mix all ingredients and stir constantly so that mango pieces get coated nicely with the masala. Saute for 2-3 minutes
Pickle is ready, turn off the gas. Allow the pickle to cool and store it in any container.
This Pickle can be consumed anytime, but its better to enjoy eating it after 3 days as all spices get absorbed completely. Stir the pickle regularly for 3 days with help of a spoon. This way spices will mix evenly.
Before storing pickle in any container, make sure its thoroughly washed and dry. Dry it in sunlight or oven. There should not be any kind of moisture in the container.
There should not be any kind of moisture or dirt in the container. Every time use clean and dry spoon for taking out the pickle from container.
For long shelf life of pickle, heat the oil until smoky. Cool and then add it pickle. Pickle should be soaked completely in oil. Mango launji can be consumed for 1 year.