Wash the mangoes well.Wipe them dry and cut into tiny pieces (or pieces as per your choice)
.In a mixing bowl, add the chopped mangoes and salt. Mix well.
Transfer this mixture to an airtight, dry, glass jar. Keep this aside for 3 to 4 days.
After three days, the mango pieces would have absorbed salt, released water and become moist and soft.
Pass the marinated mangoes through a strainer and collect the liquid (water released by the mango pieces) in a bowl. Reserve this water. This will be used while grinding the masala
.Now, into a mixer jar, add the dry red chillies, mustard seeds, garlic, fenugreek seeds, turmeric powder, water strained from the marinated mangoes and vinegar.
Blend to a fine paste.
Add this masala paste to the mango pieces. Give a good mix.
Now, for the tempering, heat oil in a small pan.
Add mustard seeds.When the mustard seeds start crackling, add asafoetida.
When it starts turning brown, turn off the heat.
Allow this tempering (tadka) to cool completely.
Pour the tempering over the pickle and mix well.
Store the pickle in a sterilized glass jar or ceramic pickle jar (bharni).
Mangalorean Mango Pickle can be stored for longer duration, provided all the necessary care is taken while making the pickle.