2 kg Mangoes (Aam)
8 teaspoons mustard powder
3 teaspoons fenugreek seeds, roasted and ground
4 teaspoons full Red chili pepper (Lal Mirchi)
8 teaspoons aniseed powder
2 teaspoons ground Onions seeds (Kalonji)
8 teaspoons ground spices
1 small piece of asafoetida
2 teaspoons Turmeric (Haldi) powder
8 teaspoons Salt (Namak) for the masala
1/2 teaspoon ajwain
1/2 litre Oil (Tel)
12 teaspoons Salt (Namak) for Mangoes (Aam)

How to make stuffed mango pickle (1):

Wash the mangoes and dry.
Make four cuts in each mango, taking care not to cut right through, and remove the stones.
Rub 12 teaspoons of salt and keep for 8 hours.
Heat the oil, fry asafoetida in it till it becomes brown.
Crush it and in the same oil, mix all the ground spices.
Fill in the mangoes.
Pack them in the jar and sprinkle the leftover masala over them.
Pour the leftover oil over the mangoes.
Keep in the sun for 2 to 3 days and then inside.
Shake the pickle every other day for 15 days.