Wash the raw mangoes and let the water dry. While selecting the mangoes, make sure to choose hard green ones. Wipe with a clean cloth. Cut the raw mangoes into 8-10 medium sized pieces and remove the seeds. Put them in a large clean bowl. Take care not put any water in the pickle.
1 Kg Raw Mangoes
Add salt, red chilli powder, turmeric powder and heeng (asafoetida). Coarsely grind fennel seeds, kalonji, methi dana, rai (brown mustard seeds), sarson dana (yellow mustard seeds) and laung (cloves) and add them to the mixture. Mix all the dry ingredients in the pickle.
200 gm Salt, 4-5 Teaspoons Red Chilli Powder, 2 Teaspoon Turmeric Powder (Haldi), 3 Tablespoon Saunf (Fennel Seeds), 2 Tablespoons Kalonji (Nigella Seeds), 2 Tablespoons Fenugreek Seeds (Methi Dana), 1/2 Teaspoon Heeng (Asafoetida), 3 Teaspoons Rai (Black Mustard Seeds), 3 Teaspoons Sarson Dana (Yellow Mustard Seeds), 2 Laung (Cloves)
Mix all the dry ingredients in the pickle.
Add the mustard oil and mix all the spices well using a spatula or spoon. Do not use your hand for mixing. The oil can be added as it is in the pickle. If you want to reduce the flavor of the mustard oil, you can first heat the oil and then let it cool completely before adding. However this might lead to a slightly viscous pickle.
250 ml Mustard Oil (Sarson Ka Tel)
Transfer the mixture to a clean and dry jar. Store it in a dry place. You should shake the jar once or twice a day for the next 3-4 days. After around 4 days the pickle will reduce and go to the bottom of the jar. The oil will start floating on the top. If the oil is less and does not cover the pickle completely then you can add 1-2 tablespoons of mustard oil to it.
Store the jar in a dry place at room temperature. The mangoes will become soft in 8-10 days and the pickle will be ready. You can refrigerate the pickle after 10-15 days if there is humidity where you live. Otherwise you can leave it outside as well.