Wash and completely dry the raw mangoes.

In a bowl, combine red chili powder, salt, methi seeds, and 2 tablespoons of peanut oil to create the pickle masala.

Heat peanut oil in a pan and add asafoetida. Let it cool completely.

Mix the cooled oil with the prepared pickle masala.

Make vertical and perpendicular slits in each mango, keeping the base intact, to remove the pit.

Stuff the mangoes with the pickle masala, pressing gently to avoid air gaps.

Place the stuffed mangoes in a glass jar, seal tightly, and let sit undisturbed for 24 hours.

Heat 300 grams of peanut oil in a pan and let it cool completely.

Pour the cooled oil into the jar, ensuring the mangoes are fully submerged.

Use a clean spoon to serve with khichdi or a Gujarati thali.