1. Wash, peel and grate the mangoes. Rub salt and turmeric to it well and set aside in a glass bowl for 1 hour.
2. Squeeze out all water and add sugar. Cook over low heat. Stir constantly for 40-45 minutes until all water evaporates and sugar turns into syrup.
3. Remove from fire and cool. Add red chilli powder and cu-min seeds. Mix well and bottle it. This pickle can be served immediately.