First you have to peel the mangoes well. Then cut the mangoes into small squares and wash them. Mix 1 tsp of salt with mango pieces and keep aside for 10 minutes.
Now drain the extra water. Mix jaggery with mango pieces, keep aside for 10 minutes more.
Now heat a pan and dry roast the pachforan, coriander, cumin and dried chilli and grind in a fine powder.
Then heat the pan and add 3 teaspoons of oil, half teaspoon whole cumin, 1 dried chilli, 1 tsp Ginger paste stir for a minute then add the mango pieces along with jaggery, stir continuously.mango pieces should be boiled well for 5 minutes in medium flame.
Add 1tsp salt and grinded spices powder. When the mango feel sticky, add rock salt, vinegar mix well. Let it cool.Then Store in a glass jar. This pickle can store upto 12 months.