Ingredients:

Mango pieces (raw preferably gola or ramkela)  21/2 kg
Mustard oil  1kg
Salt   250gms
Red chilli powder  50gms
Aniseeds  125gms
Meethiseeds  75gms
Kalonji  50gms
Mustard seeds  50gms
Cumin seeds  20gms
Asafetida   1/4tsp

Method:

Clean and cut mangoes into small pieces.Grind coarsely all the masala. Heat mustard oil to a smoking point .
Keep aside to cool completely.Mix 200ml of oil to the masala.Put mango pieces in a large vessel and mix the
masala with it, properly coating each piece.Cover with a muslin cloth keep it aside for three days, shaking the pan
everyday. On the third day put the pickle in a dry jar and pour the remaining oil over it.Take care the pickle should
be completely dipped in oil.