Method:

Remove outer rind of the Kadgi, discard and cut into small pieces.
Wash and place them in a bowl(do not add water in the bowl because we have to just steam them) and then place it in a a pressure cooker with sufficient water and cook for 10 minutes.
Add salt to a clean dry steel vessel, add enough water and bring it to a rolling boil. Turn the heat off and let it cool.
Now add the cut raw mangoes in the salt water(it shud atleast soak for a hrs timeto absorb salt).
Dry roast individually all the spices and transfer to a blender.
After 10 minutes turn the cooker off and let it cool. Take Kadgi out.
Grind all the roasted spices in just enough salt water (the salt water which we made)to make a paste.
Transfer the kadgi pieces and raw mango pcs into a clean dry vessel and add the masala. Add left over little salt water to the blender and pulse it couple of times to get the remaining masala adhering to the blender. Add that to the vessel as well.
Transfer the pickle into a clean and dry bottle.
A days’ time is enuf to absorb salt nd spice.