Using a sharp knife cut them in small squares.

Small pieces like this one.

Cut all the mangoes...

Spread it on a tray and place it in the sun to dry out completely. It will take 1 hour in full hot sun.

Meanwhile let's prep our spices.

Assemble: all the spices.

Using a blender/grinder coarsely grind all the spices.

Set them aside.

Measure oil and transfer it to a pan..

Heat oil to its smoky point on a medium low flame.

Once the oil is heated, allow it to cool completely.

Transfer sun-dried mangoes to a clean big plate...

Add coarsely powdered fennel seeds....

Add coarsely powdered mustard seeds..

Add coarsely powdered black peppercorns...

Add coarsely powdered fenugreek seeds (methi dana)...

Add red chili powder...

Add hing...

Add kalonji...

Add haldi...

And finally add salt.

This step is optional. Half boil chickpeas (safed chole), until they are soft and tender and using a towel pat dry them and add them to the achar..

Pour oil over the achar/pickle.

Mix it well.

Keep mixing till all the spices are well blended. Taste and adjust spices. I usually keep pickles on the mild side but if you like it hot and spicy adjust the black peppercorns and red chili powder quantity in the pickle.

Have clean and dry jars ready to fill them with achar/pickles.

This achar will fill up 2 - 500 ml of glass jars. Make sure you leave some room on top of the jars - as it will be helpful in mixing them everyday.

As you can see achar looks dry at this time, do not add more oil. Let it sit for a day and you will notice that achar will settle to the bottom and oil will float on the top.

Secure the lid tightly and place them in hot sun for 3-4 days.

Pickle will be ready in 1 week and then I will post my latest pics.

Mine are sitting on a south facing window. Keep stirring with a dry spoon every alternate day until the achar is ready.

Yummy Aam ka achar is ready.

Enjoy it warm dal parathas, paneer parathas.