Lingkan Reang
Coarsely crush mustard, fennel, and fenugreek seeds in a blender.
Mix chopped mangoes with the spice mix, turmeric, salt, chilli powder, and nigella seeds.
Place the mixture in sunlight for 2 days.
Transfer the mixture into a jar and pour mustard oil to fully cover the mangoes.
Let the pickle sit for a week to develop flavours.
Enjoy the homemade mango pickle!