Peel the mangoes, grate them.
Wash the chickpeas and keep it aside to dry
Mix the chickpeas,grated mango and Salt.
Cover it and keep it aside for 6-8 hours in sun.
This will help release water from the grated mangoes , that will be absorbed by the chickpeas.
Mix all spices along with fennel, fenugreek seeds with oil,vinegar and mango-chickpea mixture.
Dry the glass bottle to ensure any moisture evaporates by holding it for few seconds over gas.Ensure it is not very close to the flame. Let it cool.
Transfer to an oiled clean jar.Cover the jar.
Stir the contents at intervals of 5-6 days with a clean dry spoon,for a period of 1 month.
Store this in a cool dry place.