10 Kilogram Mango – Raw Tender mangoes. When dried 5-6 kg
200 Grammes Mustard Dhal
2, 1/2 Kilogram Mustard Oil Boil and cool
1, 1/ 2 Kilogram Salt – Crystals For salting the mangoes
4 Tablespoon Asafetida (Hing) Powder
6 Teacup Brine Or as required for consistency
1 Kilogram Chilly Powder, Red Coarsely ground Kashmir chillies
6 Tablespoon Sugar To mix
4 Tablespoon Turmeric Powder
50 Grammes Methi dhal

Method
Wash, wipe and cut the mangoes into small bits and spread them in a deep plastic container in layers, and sprinkle salt crystals over each layer. Continue making layer of mango pieces and salt, till every thing is used up.. When the container is full, put a weight (You can put a stainless steel or plastic vessel with a weight inside. Do not use aluminum vessels.) over the mango pieces, so that they are pressed down, and close the container with a muslin cloth tying it round the container. Let it remain in salt for 3 days. Remove them from the brine, and spread them on a clean cloth, and dry the pieces in the sun. or in the house under the fan for a day or two, till the mango pieces are semi-dry. Keep the brine aside for mixing with the masala.

Masala:

In a large enough container to mix the mango pieces, first mix the chilly powder, Turmeric powder, mustard dhal, Methi dhal, asafetida and blend them with a wooden spatula.

In a separate vessel, heat the mustard oil, and when it is very hot, put the flame off and after ten minutes pour it on the masala powders in the big vessel. Mix nicely. Put 6 tablespoons of sugar and add four teacups of brine, and mix well. When the masala is cool add the mango pieces and stir and mix. If it is too dry, add more brine, till you get a pickle consistency . It should not be watery.

Mix it nicely with a strong wooden spatula, by scooping the pieces from the bottom and putting them on top. When well blended, taste the pickle, and add more sugar if needed..

Fill the pickle in glass jars and press it down with the a spoon, and close the jars, leaving a little space in every jar. Next day, if the oil has not come up, heat some more mustard oil, cool it and pour over the pickle, so that it is just above the pickle. It takes about 7 days for the pickle to get matured.

Note:

You can reduce the quantities, of ingredients proportionately to the weight of the mangos you have purchased.