Wash and pat dry the mangoes using a kitchen towel. Any moisture left out may reduce life of pickle. So it is important to ensure this. Chop mangoes in to medium sized cubes.

Take a dry storage jar and add a layer of mango cubes and then a layer of salt. Repeat the process till you are done with all the mango cubes and salt. Tightly close the lid and keep aside for a two to three days for marination.

By now the mango cubes might have oozed out water, Open the container and using a dry spoon remove all the mango cubes one bye one and spread them on dry white cloth. Let them dry their moisture out. Meanwhile transfer the salt water left in storage jar to a clean vessel. Add one more cup of water and bring it to rolling boil. It should reduce to half only then switch off the flame. Let the boiled salt water to cool down.

Mean while heat a heavy bottom wok and roast mustard seeds and cumin seeds one after the other till they splutter. Transfer it to a plate, then roast fenugreek seeds till they slightly change color and aroma spreads out. Remove them and now roast red chillies in 4 tsp of oil. As the red chillies puff up remove them. Now roast asafoetida for a while and remove that too. Switch off the flame. Let all the roasted spices to cool down completely.

Add in all the roasted, cooled spices and turmeric powder in to mixer jar. First place the roasted chillies in the bottom, followed by other roasted spices for ease of grinding. Grind them together to fine paste adding the salt water prepared earlier. Now pickle sauce is ready.

In a wide bowl mix in pickle sauce and moisture free mango cubes from step 2.

Store thus prepared mango pickle in an airtight container and start using them after two to three days when the mango cubes would have turned soft and absorbed all the spices.

The shelf life of this mango pickle can extend up to several months if used properly.

The first word of caution while preparing pickle is all the utensils, spoon, knife, container, cutting board should be completely dry and moisture free. A bit of moisture may spoil the pickle. So ensure this.

You can mix bydagi+Guntur variety red chillies to get too spicy and red colored pickle. I have used byadagi chillies alone and the pickle was spicy enough matching our taste buds.

All the spices should be roasted in low flame stirring continuously and make sure they are not burnt.

As per your preferences pickle sauce can be made thick or thin using boiled salt water accordingly.

Once you start pickling process always use dry spoon to transfer mango cubes, pickle sauce etc. Do not use your hands in any case.

It is also possible to boil the mango cubes along with salt water and then can be mixed with pickle sauce after cooling. But shelf life of such mango pickle will reduce considerably.