Wash raw mangoes. Pat them dry. Peel mangoes and chop it into thin slices/pieces. It is ideally chopped into thin slices.
Add salt, mix nicely.
Cover it with a plate or cloth and leave it overnight.
By morning, mangoes along with salt release lots of juices (water).
Now, squeeze raw mangoes, leaving the water in the bowl.
Spread squeezed raw mangoes on a plate lined with a cloth.
Collect te water in an airtight container. Do not leave it open.
Let the mangoes dry in sunlight or under the fan for 3 to 4 hours. Do not dry for long else the pickle will turn out dry only without any aroma of hing.
Once dried little, take the raw mangoes in a bowl. Add red chilli powder and asafoetida. Mix everything, preferably with hands.
Add the reserved water.
It will now be moist and this is how it should be. Fill this pickle in a glass bottle and leave it in sunlight for 4 to 5 days till mangoes get soft. Shake it daily.