Raw mango quick pickle

This recipe is my family's favorite. It is easy to make, lasts for about 2 weeks in the fridge, goes well with bread & butter, roti, curd rice. etc. You may take 3-4 raw mangoes, wash, dry & cut into small pieces as you see in the 2nd picture, with the skin. Add about 2
-3 tsp of salt, 2-3 tsp of chili pdr. , 1/4 tsp of haldi pdr/ turmeric pdr., 1 tsp of roasted & powdered methi  seeds, 1/4 tsp of hing. Mix well. In a pan/ kadai, heat 2 tbsp of oil, add 1 tsp of mustard seeds, let it splutter well, add to the mango, mix well.. Store in clean dry bottle & refrigerate. Always use clean, dry spoon while using pickles & also your hand should be dry, if you want the pickle to last.