i have taken 500 gms of raw mango, which is
washed, wiped and chopped into cubes without
peeling the mango
put mango in large bowl and add 2 tsp of salt
or 10 gms of salt and 2 tsp or 4 gms of turmeric
powder.
mix it well with spoon so salt and turmeric
gets coated well chopped mango peices.
now toss it again so salt n turmeric is mixed
well
now you can see the mango is coated well with
salt and turmeric, so it will start releasing
its water.
cover it with lid and keep it aside for 3
to 4 hrs
after 4 hrs, you can see mangoes have released
good amt of water.
now we will put mangoes over a seive and strain
excess water.
We donot need this water in this mango pickle
recipe, so we will discard this water.
1.
Spread the pieces or cubes of mango on a dry
cloth and let them dry for three to four hours
or overnight.
take a non tick pan and add oil to it.
I am taking mustard oil, but you can also
take ground nut oil or sesame oil (til ka
tel) Measure 1.5 cups of oil and turn on the
flame.
Heat oil on medium flame till you see smoke
coming from oil, then cool it to room tempertaure.
you can 
allow
it to 
cool overnight also.
now you can see mangoes have dried completely
and have shrunk in size \ this step is very
important as we dnt want any moisture to be
present in our pickle
or achar.
they have not only become smaller in size
but are also soft
