Dry the whole spices for a day in bright sunlight to remove the moisture.
Coarsely crush mustard ,fennel and fenugreek seeds.
Kalonji and ajwain should be added whole ,so no need to crush or grind them.
Wash and wipe mangoes with a cloth napkin.
Heat mustard oil to smoking point and then let it come to room temperature.
Chop raw mangoes into medium size pieces,add some sliced seeds also as they also taste good and are good for stomach aches.
In a big and wide bowl add the crushed spices and all the powdered spices in the chopped mango pieces.
Mix well and keep covered for a day.
Next day cover the bowl with a muslin cloth and keep in sunlight for few hours for a day.
Also keep the storage jar in sunlight for a day and dry it completely,now transfer the mango pickle in this jar after a day.
Add the mustard oil in the jar,the oil will be at least 1 inch above the pickle level.
Cover the jar with the lid and let it mature for a week before start using.
Stays fresh till it lasts:)