Bengali style sweet mango pickle

This is from my own nostalgic childhood. My grandmom used to make 5-10 kilos of it and used to ask me to keep a watch on the pickle during the summer holidays. The aim was to make sure that my cousins do not steal the pickle before it gets ready. She had faith on me! Let me confess, I used to take that opportunity to steal the half done pickle myself! This pickle is indeed incredible.
Now I make this pickle myself and the jars get empty by my husband, friends and kids (and of course myself) before it gets ready!
Ingredients:
Green (Raw) mango - 1 kg (should be with white and hard flesh)
5 spices (Bengali paanch phoraan): 3 tbsp
Dry red chilly: 4-5 (according to strength and taste)
Fenugreek powder (dry roast and grind): 125 gms
Turmeric powder: 150 gms
Salt: 1 tbsp
Jaggery: 250 gms (grated)
Procedure:
1. Wash clean the mangoes and pat them completely dry with a dry towel.
2. Chop the green mangoes into 2 inch long and 1/2 inch wide (thin) pieces. Laeve the seeds.
3. Mix the mangoes with turmeric and salt and spread the mangoes on a wide vessel. Cover the vessel with a thin cloth and put the vessel in the hot sun for one day.
4. Melt the jaggery (might need to add little water for melting) in a kadai (a wide mouth cooking pot) on the gas.
5. Mix the mangoes with the melted jaggery after taking the kadai off the gas.
6. Spread the jaggery mixed mango pieces again on the wide vessel covered with the cloth (so that dust does not come in) and put that in the hot sun for 7-8 days.
7. After 7-8 days the mangoes should have shrunk to half of its original dimensions and the jaggery juice should have got inside (taste one piece for the correct level of sweetness, as per your choice. I prefer to keep it sweet-sour).
8. Dry roast the spices and the chillies till it leaves the aroma. Cool it down. Then coarse grind it in the mixie.
9. Mix the spice and the mangoes thoroughly and transfer it to a dry glass/ceramic jar. Close the lid. Put the glass bottle in sun for another 4 days.
The sweet-sour mango pickle is ready for you to enjoy! This can be preserved in a glass jar (no traces of water) for at least one year.


Note: Please make sure that not a single drop of water enters the mangoes or the spices during the process. Use completely dry vessel, jar and spoons.