Traditional Mango Pickle - Preservative free

This recipe is for a traditional north Indian mango pickle. No preservatives or chemicals have been used.

Ingredients:

1 kg raw mango washed and cut into 1 inch pieces with seeds removed
Salt minimum 60 gms, can be varied according to taste
Methi daana (fenugreek seeds) - 3 table spoon full
Saunf (fennel seeds) - 3 table spoon full
Kalaunji (black fennel) - 1 table spoon full
Sabut dhania (coriander seeds) - 1 table spoon
Hing (asafoetida powder) - one pinch
Haldi (turmeric powder) - 1 heaped teaspoon
Chilli powder - 1 table spoon or to your taste
Ground rai (black mustard seeds) - 1 tea spoon
Mustard oil (unrefined) - 2 cups

Method:

Dry the mango slices in the sun for 1/2 hour. Thoroughly mix all the ingredients. Fill everything in a washed and dry glass jar. Donot screw the lid on tight, leave it loose. Keep the jar in  a clean, dry, airy place. Donot use wet or moist spoon on the pickle. Keep it absolutely clean and dry.
Press the mangoes with a soft hand daily.
Within a few days you will notice the oil rising to the surface. Taste the pickle and add salt if needed according to your taste.
The pickle is ready to eat in 7-10 days. This pickle can be preserved for one year.