1. Wash and cut mangoes into 1 inch cubes.
2. In a glass jar, spread some of the cubes and sprinkle some salt over it.
3. Add a few more cubes and make another layer.
4. Sprinkle some more salt.
5. Repeat the process for the remaining mango cubes and keep aside.
6. Powder the mustard seeds and red chilies to a fine mixture.
7. Add hing, turmeric and mix well.
8. Note: DO NOT add any water while powdering the spices in the blender/mixie.
9. Add the powdered spices to the mango-salt mixture and mix well with the help of a long spoon.
10. Close the lid of the jar tightly.
11. Relish with idlis, dosas,akki rottis, curd rice.

Tips:
1. Choose mangoes carefully; the mangoes should be sour and hard.
2. The pickle may seem a little dry on the first day, but DO NOT add any water; the mangoes will give out enough water in a day or two.
3. Though this pickle can be eaten with any south indian dish, curd rice & pickle is the most famous combination.
4. Though this pickle is sort of instant and can be used right away, it tastes great after a couple of days when the mangoes would have absorbed the masalas.
5. This pickle cannot be stored for too long; its average shelf life is about 1-1.5 months. As days go by, the mangoes would start becoming soft and start dissolving in the gravy.

Courtesy: http://maneadige.blogspot.com/