Wash and peel the radish. Cut it into thin strips or small pieces as desired.

Wash the green chilies and cut them into small pieces or keep them whole, depending on preference.

Dry roast yellow mustard seeds, black mustard seeds, coriander seeds, cumin seeds, fennel seeds, methi, carom seeds, and nigella seeds until aromatic. Let them cool and grind coarsely.

Mix the ground spices with turmeric powder, chili powder, dry mango powder, asafoetida, and salt in a bowl.

Heat mustard oil until it reaches its smoking point. Let it cool slightly.

Add the radish, green chilies, and vinegar to the spice mixture. Mix well.

Pour the cooled mustard oil over the mixture and combine thoroughly.

Transfer the pickle to a clean, dry jar. Ensure the jar is airtight.

Let the pickle rest for 2-3 days at room temperature for the flavors to develop. Shake the jar occasionally to mix the ingredients evenly.