Wash all the mangoes and pat dry them properly.
Make small pieces from them.

Divide the 500 g salt in 3 parts.
Use 1 part of the salt for the pieces of mangoes.
Mix mango pieces, salt and turmeric powder properly.
Pickle the mango pieces with salt and 1 tbsp turmeric powder for 24 hours.

Now pat dry the pieces properly and let them dry properly for 8-10 hours.

Remove all the top portions of the dry red chillies and sun dry them properly.

Now grind them coarsely along with asafoetida and remaining whole salt.

In a big parat (broad thali) take all the spices (crushed split mustard seeds, split fenugreek seeds, above coarsely ground mixture, sugar and remaining turmeric powder).

Now add 300 g oil to this parat of spices. Mix everything properly and add the mango pieces to it. Mix everything well with your hands.

Now in a dry and clean glass bottle add everything and also the remaining oil and spices if any left to the bottle.

Keep this bottle aside for 4-5 days. After that you can relish this yummy pickle for whole year!