Cut and clean 1 kg of raw mangoes into pieces. (Pro tip: Do not peel the mangoes; keep the skin.)

Take a saucepan and put all the mangoes in it. Add 50g of salt, 2 tbsp of turmeric powder, and mix well.

Cover and let it rest for 24 hours, stirring in between in batches.

After 24 hours, uncover and remove the excess water.

Sun-dry all the mangoes for 2–3 hours a day or 7–8 hours under a fan.

After sun-drying, set it aside.

Now make the spice mix. In a frying pan, add 4 tbsp fennel seeds, 1 tbsp coriander seeds, 1 tsp fenugreek seeds, ½ tbsp black peppercorn, ½ tbsp cumin seeds, yellow mustard, black mustard, and sauté for a few minutes. Stir for 1 minute.

Transfer this to a plate and let it cool for 1 minute.

Coarsely grind it and set it aside.

Sauté 1 tsp nigella seeds for 1 minute.

Transfer them into a small bowl to cool.

Heat 1 cup of mustard oil and let it cool. Then add 1½ tbsp of red chili powder and 1½ tbsp of Kashmiri red chili powder. Mix well.

Add the spice mix and black cumin into the dried raw mangoes. Add 1 tbsp salt, 1 tsp black salt, ½ tsp asafoetida, 2 tsp vinegar, and the mustard oil.

Keep a little oil aside.

Mix everything well and let it rest for 24 hours. Stir in between in batches.

Grease a sun-dried glass jar with the reserved mustard oil.

Pour the mango pickle inside the jar.

Add all the remaining oil into the jar. Your mango pickle is ready.