Mango pickle Andhra style3

This is the mango pickle writen in a detailed way for beginers who must be making the pickle for the first time.
Ingredients :
Sour Mangoes 12 nos.(2 kgs)
Salt 3 cups (500gms)
Mustard Powder 4 cups (500 gms)
Chilli powder 4 to 5 cups (500gms)
Asafoetida Pure 2 spoons
Gingely oil 1 litre
Preparation :
Select only very sour , white and fully mature mangoes for avakkai.
Buy only real Asafoetida if possible.
Buy small mustard seeds only and powder the mustard like fine rawa. set aside.
Buy good quality chilli powder and use it which should be red in color.
Pre wash the Mangoes with water thoroughly and using a clean cloth wipe properly . Clean the cutting knife properly ,Cut the mangoes along with the inner hard shell and kernel.
Discard the seed part. If there is any black powder in mango seed/kernel, remove it, wash, dry and then use it.
If you feel that there is dirt on cut pieces of mangoes, re wash with water, immediately pat dry with a dry cloth.
And dry the mango pieces well in the sun till they become dry for few hours.
Pre heat Gingely oil for about ten minutes and cool it and set aside.
Take a wide mouth large vessel and first put mango pieces and salt rub thoroughly . After about four or five minutes, add all the other ingredients except oil.
Add real Asafoetida last .
Mix thoroughly for about ten minutes.
Now slowly start adding oil and simultaneously mixing it with a ladle.
Add oil till the masala and mangoes are very wet but not dripping with oil.
Retain the balance oil for adding later on. You may need another 250 ml for further addition.
Fill up the jar with raw pickle. Close the mouth tightly and tie a clean cloth on the mouth and leave it in a dark place.
After a week, open the jar during the day time, and add further amount of Gingely oil till the pickled mango pieces are immersed in oil.
Leave the jar for another 3 weeks. During the three-week period, shake the jar daily so that the ingredients are mixed properly.
Note:This pickle stay for few years if stored in a dry place and we must use dry scoop to serve.