Cut the mangoes in half,deseed and further cut them into one inch cubes.

In a large bowl,combine the salt, turmeric powder and cut mangoes.

Allow it to marinate overnight until the mangoes release a large quantity of water.

Drain the water from the mangoes and keep the water aside.

Dry the mangoes on paper towels for about 8 hours, so they lose the excess moisture.

Heat a small pan on medium heat.

Turn off heat and allow it to cool.

In a large bowl, combine the oil. mangoes,the remaining salt, turmeric powder, asafetida powder, fenugreek seeds, mustard seeds,red chilli powder and fennel seeds.

Fill the above aam ka achaar mixture tightly into a bottle and keep aside covered for a day, about 24 hours.

Mango pickle is ready. Serve it