you can store it for a week and enjoy with rice or upma/idli etc.1.take a raw mango wash and wipe it dry and cut the mango across the pit of the mango and make a small pieces so that its like a chopped one without removing the skin of the mango and to this u should see the mango is good enough and bright green and stem should be nice and dry as that indicates its good enough flesh for the sourness to have for your pickle. 2.take the mango cut pieces into a mixing bowl and add turmeric, salt, redchill powder and mix it and add oil to it. 3.now a saute pan for dry roasting fenu greek seeds and mustard seeds and roast it till u can smell and the dry roast changes the colour and u can smell the ingredients and pls. do keep them on medium low flame and dry roast the ingredients and after doing this u can let it cool and blend it well into a fine powder and add to the mixture of mango pickle and rest for a day or two and check the seasoning and stir it and keep it in an air tight container so that it doesnt allow the moisture to go so it will not spoil the pickle.