Wash, wipe, and cut raw mangoes in cubes. Add salt and turmeric powder. Coat very well. Cover it and keep aside for 8 hours. 1 grated mango also leep aside added by salt and turmeric powder. Periodically mix well often to release more mango water. Now drain out all sour water and keep aside. On a cotton cloth, spread all cut mangoes to dry in air under the fan to dried out completely. Also, keep aside grated mango, drain, and keep to dry it.

Wash, wipe, and remove seeds of lasoda /gunda with the help of pestle. Remove each and every seed by applying salt on the finger as seeds are very sticky.

Take a big mixing bowl. Add mustard dal, methi dal, hing, turmeric powder, both varieties of red chilli powder, and salt, mix well. Addmustard oil, combine well. Add grated dried mango. Mix well.

After that, you will see the level of lasode and kairi down. Now, this point, add kachi ghani mustard oil. Fill till top. Again, keep aside for more hours. Check again the level of oil in pickle. Make sure oil must be more of upper level.
Within a week, it is ready to enjoy. But still you can enjoy as an instant aachar.