1. Heat oil in a large deep pan, add mustard seeds to give Tadka for few seconds, until

splutter. Add peppercorns, cloves, cinnamon sticks, cardamom, whole red chilies and

Asafetida for an another second.

2. Add mangoes and salt to your taste; stir occasionally over medium heat for about 5 minutes, until water is observed.

3. Add Sugar, continue to stir over medium heat until Sugar becomes thick syrup.

4. Turn the heat to low, continue to stir for a minute or two.

5. Let the mixture cool down. Add both red chilies powder, Mix well.

6. Keep it at room temperature for couple hours.

7. Transfer the pickle in a Jar.

8. Refrigerate.