Wash and wipe the raw mangoes.
Peel the mangoes and then chop into small bite size pieces.
Add salt and turmeric, mix and cover with a lid and rest for 3-4 hours.
Now add all the spices,oil and sugar and mix well and then fill it in a sterilized glass bottle.
Use good quality pure asafoetida to make this pickle ,if you are using powdered hing mixed with rice flour then add 1/2 - 3/4 tsp. I have used pure Hing in This pickle
Keep it at room temperature for a day and then keep refrigerated.
It easily stays well for a couple of months in the refrigerator.
Serve with rice ,roti,poori, fried snacks, mathri or mix with your wraps and sandwiches filling.