firstly, chop the raw mangoes into small cubes and keep aside in a large bowl.

in another saucepan, add 2 cups of water and add ¼ cup of salt.

further, boil for 2 minutes.

now immediately pour the boiling salt water onto the chopped mangoes and keep aside for 30 minutes.

meanwhile, dry roast ¼ tsp methi and 3 tsp cumin seeds. keep aside.

also dry roast 8 tsp of mustard seeds and half tsp of hing. keep aside.

once dry roasted spices are cooled, add little turmeric.

and blend to smooth powder.

furthermore, add oil in the kadai.

and roast 20 - 25 kashmiri red chilis till they puff up.

transfer to the same blender and allow to cool completely.

later blend to slightly coarse powder.

add in above prepared pickle masala.

give a good mix.

finally, serve instant mango pickle after 2 hours. so that mangoes absorb the masala well.