Wash the mangoes well to remove the sticky wax like substance from the fruit on the skin. The Green Mangoes should be young, as shown on the picture.
That's when the seed is easily to be removed but in case you can always use a bit older mangoes, where the flesh is difficult to separate from the core.
In that case you have to cut around the seed as good as possible.
Dice the Mangoes and keep them in a container with the handful of salt.
Mix the whole content and cover with a plate and a weight on top, I simply used a stone. You will have to keep that now over night, the pressure and salt will take out all the water from the Mangoes. We don't need the water in the mangoes since water spoils food quicker!
The next day you will realize how much clear liquid was pressed out, strain the mangoes and remove the water.
Now you will get to the cooking part. Grab a frying pan and add a Tbs of the whole ¾ cup of oil and fry the Mustard seeds first alone till they finish popping up. Gradually add in Turmeric, Chili Powder, Pepper, the Garlic Paste and mix well frying the spices for 2-3 minutes on medium heat. At that point add in the raw mango pieces, Jaggery and again mix it all well, frying it for 2 minutes dry. Now cover the mango pieces and spices with the remaining Oil of the ¾ cup and allow it all to cook for 10 minutes well. Leave the pickle to cool and fill it into a sterilized jar for storing.
The pickle needs time to rest for 7 days in the jar!
Notes
The pickle is ripe after 7 days of storing it in a glass jar!