Clean mangoes and dry them thoroughly. Cut them into small pieces
Add them to heat proof bowl
Mix salt, red chilli powder and turmeric. Mangoes should be well coated
Heat oil in a pan. Splutter mustard seeds
Add hing and Fenugreek seeds. Once it crackles add curry leaves and saute for few seconds
Pour the tempering over raw mango mix. Mix well
Allow to sit on the counter for 30 minutes. You can serve immediately or store for later use
Serve with rice or pulao
For leftover pickle, store in sterile airtight container in cool dry place
