Take a pan and add 100g of fenugreek seeds to it. Pour 2 cups of water into the pan and leave it overnight in a dark room. (Pro tip: Ensure that you mix the fenugreek seeds with a spoon so that they settle at the bottom.)

The next day, you will notice that the fenugreek seeds have become fluffy and soft, and the water level has decreased. Wash the seeds thoroughly with fresh cold water.

Drain all the water and let the seeds rest for 2 days. Then, wash them again and leave them for another 4 days.

After 4 days, the fenugreek seeds will have sprouted fully. Wash them again and leave them for 1 more day.

After 5 days, the fenugreek seeds are ready. Wash them again and leave them for 1 more day.

After 6 days, the fenugreek seeds are ready to be used for making the pickle.

Let the fenugreek seeds dry for 1 day.

Heat the mustard oil.

Now, take a pan and roast ½ tbsp of cumin seeds, ½ tbsp of coriander seeds, 1 tbsp of mustard seeds, and ½ tbsp of fennel seeds for 2 minutes over low flame.

Transfer the roasted seeds onto a plate and let them cool for some time. Then, grind them into a powder using a grinder.

Take a bowl and add the dried fenugreek seeds, ½ tbsp of red chili powder, ½ tbsp of turmeric powder, the ground spices, ½ tbsp of salt, 2 tbsp of dry mango powder, and ½ cup of mustard oil. Mix them thoroughly.

Use an airtight glass jar to store the fenugreek pickle for at least 14 days.

Finally, your Fenugreek Pickle is ready to be enjoyed.