Semi dried mango pickle

Riped mango 5, skinned thinly and cut into thin slanting pieces.
Marinate with 1 tsp. Kashmiri chilly powder, 1/4 tsp. asafoetida
powder and salt to taste. Sun dry for two days.
Sesame oil 2 tbsp., chilly powder 1 tsp., asafoetida powder 1/4 tsp.,
mustard seed splits 1 tsp., fenugreek powder 1/4 tsp., natural vinegar 2 tbsp., salt to taste.
Heat oil, drop in mustard splits, stir till light brown, reduce flame, add curry powders, off the flame, add vinegar and dried mango.
Combine well. Serve after two days. Store in air tight glass containers.