Put the mango pieces in a large bowl.
Season with salt, and add the turmeric and toss until the mango pieces are coated.
Spread them out on a clean cloth or tea (dish) towel and dry overnight.
The next day, put the remaining spices, jaggery and mango pieces in a large bowl and toss gently to mix.
Transfer the mixture to a wide-mouthed glass jar and cover with muslin.
Leave in a cupboard in a cool place, stirring with a clean spoon once in 2 days.
The pickle is ready when the jaggery has melted and the mango pieces are slightly softened.
Remove 1-2 cups at a time and put into a small jar for everyday use.