• Wash and clean the mangoes with a dry cloth.
• Let them dry for sometime so that the moisture on the surface of the mangoes goes off.
• Peel the skin and cut them into pieces.
• The mango pieces should not be too small or too big.
• Cut them randomly, no specific shape required or we can cut them into cubes also.
• Discard the seed.
• Add the mango pieces into a ceremaic jar or Bharani or Jadi.
• Add salt and turmeric powder. Mix them well and marinate them for three days.
• This process would ooze a lot of juice out of the mangoes.
• On the third day, open the jar and mix well.
• Take a handful of mango pieces and squeze out the juice into the jar only and drop the mango pieces onto a plastic sheet. Repeat the same with rest of the pieces also.
• Dry them, under the direct sunlight, for one or two days, depending on the availability of the Sun.
• Approximately 5 to 7 hours per day.
• During the mid summer one day is sufficient.
• If needs to dry for second day also, put them back into the jucie overnight.
• Once the salt added to them getting deposited on the surface, then the mango pieces are sufficiently dried.
• Add oil and other spices to make pachadi.
• It can be kept like that without adding oil and can be added whenever needed.

Adding oil and spices:

• Heat oil in a wide kadai, add asafoetida, roasted fenugreek seeds powder.
• Allow this to cool completely.
• Add red chilli powder and mix well.
• Transfer the entire oil and mixed spices to a wide plate.
• Add the mango pieces to the above oil and spice mix.
• Mix it well so that the oil and spices combines with the mango pieces completely.
• Transfer the pickle to clean and dry ceramic jar or bharani or jadi.
• cover with lid and tie with a clean cloth to retain the aroma of it.
• Take small portion of the pickle for regular use in a small bottle or cup.
• Serve the magaya pickle with Curd rice.