Raw green mango varieties (Imam Pasand and Totpuri) were cleaned with a solution and wiped with a muslin cloth. They are then cut into uniform cubes of the required size. All the ingredients, including jaggery, mustard seeds, curry leaves, fennel, fenugreek, clove, garlic, ginger, asafoetida, and coarsely ground secret spice blends, were weighed.

 Mustard, curry leaves, fennel, fenugreek, garlic, ginger, asafoetida, and fenugreek seeds were sautéed gently in lukewarm oil to release flavor and aroma. A spice-jaggery paste was prepared and allowed to cool before being mixed with mango cubes to avoid thermal degradation. The whole mix was stirred evenly and cooled down. The mango cubes are added to it and mixed well to form the base pickle.

 The base pickle was transferred to sterilized jars, coated with different oil concentrations, and sealed. These jars were kept in a hygienic place under ambient conditions. The mixture was allowed to ferment and shaken twice or thrice daily to ensure even fermentation.

The jars were allowed to ferment and taken samples for taken at 30-day intervals for evaluation of chemical changes and sensory qualities during storage up to 150 days. Tangy aroma, color change, and softening of mango pieces were used as an indicator of natural fermentation.