Raw mangoes/kallamani - 2chopped to cubes with skin
Salt according to taste
Gingelly oil/sesame oil - 11/2 tbsp
Mustard seeds - 1 tsp
Some curry leaves
Chilli powder - 11/2tbspadjust according to taste
Fenugreek powder - 3/4 tsproast and grind
Asafoetida/hing - 1/2 tsp
Instructions
First wash mangoes and wipe dry.
Cut mangoes to cubes with skin.
Take cut mangoes in a bowl add chilli powder,salt and fenugreek seeds powder.
Mix well.
Heat oil in a kadai and add mustard seeds.
When it splutters add hing and curry leaves add this to mango mix.
Stir in well and serve.
Notes
I have not added turmeric powder if you need you can add.
keep refrigerated to keep it good for 2-3 days.
Always add roasted fenugreek powder for pickles.