For stage A, put the mangoes in a large bowl.
Add the turmeric, then sprinkle some salt over and mix well.
Leave in a partially closed glass or ceramic dish for 3 days.
Gently shake them around once or twice a day.
Some water will be released by the mangoes, which should be retained.
On the third day, add the lime juice, then mix together and leave for another day.
For stage B, on the fourth day, add all the spices to the mangoes and mix thoroughly.
Then add the garlic and mix well. Set aside.
Heat the oil for tempering, in a deep frying pan (skillet) over medium heat.
Add the fenugreek, mustard and kalonji seeds.
Then add the dried red chilies and garlic and fry for about 1-2 minutes or until brown.
Remove from the heat and allow to cool.
When the tempering is cool, slowly add it in 3-4 batches to the pickle mixture, stirring the mixture thoroughly while adding.
Leave for 4-5 days in a partially closed dish or bowl, mixing daily.
Make sure there is enough oil to cover the pickle.
If not, heat a little more oil, then allow it to cool and add it to the pickle.
Bottle into sterilised jars.