Wash 1 kg of raw mangoes and dry them completely. Cut them into small pieces.
In a large bowl, mix the mango pieces with 1/2 kg of salt and set aside for a day.
The next day, drain the water that has been released from the mangoes.
In a pan, add 1 kg of jaggery and 1/2 cup of water. Heat it on a low flame until the jaggery melts completely.
Add the mango pieces to the jaggery syrup and cook on a low flame for about 30 minutes.
Add 2 tablespoons of roasted cumin seeds and 1 tablespoon of red chilli powder. Mix well.
Allow the mixture to cool completely before transferring it to a clean, dry jar.
Store the jar in a cool, dry place for about a week before consuming.