Wash the mangoes and dry them completely so that there is no moisture in it.
Cut the mangoes in small cubes with skin and deseed them.
Take a large bowl and put cut mangoes, salt, turmeric powder and mix it well. Allow it to marinate for 2-3 hours.
After 2-3 hours mangoes will release water. Drain the water from the mangoes and keep the water aside.
Heat a pan on medium heat and roast fenugreek seed, fennel seed, yellow mustard, kalonji, cumin seed, carom seed until the nice aroma comes.
Turn off the heat and allow it to cool.
Once cooled, coarsely crush the spices mixture.
Mix spices mixture Mustard oil, asafetida with marinated mangoes.
Mix well so that the spices uniformly coat the mango pieces.
Keep the bowl of mango in the sun for 3-4 days and cover with a fine seive or a thin muslin cloth so that dust etc does not fall on the pickle or you can keep the mango mixture in a glass jar with lid open.
Pickle would be ready in 6-7 days.
Serve the mango pickle with your dal-rice, curd-rice, Indian parathas, stuffed Parathas.
• You can use the drained water from the mangoes into cooking rice or into a lentil preparation.• Use a clean dry spoon so that there is no moisture when you take the pickle out of the bottle.