Chop the mango and add salt and leave it for about 15 minutes to 30 minutes. Adding salt the first, helps the mango and salt to blend well, but this process oozes some water. But you can skip this soaking process.
Now add the red chili powder and mix well.
Heat the kadai and add oil.
Once the oil is heat add mustard seeds, methi, and hing.
When mustard seeds start spluttering, add it to the pickle mixture.
Mix well, and that’s it. The pickle is ready.
Adjust salt and spices as per your preference.
Tempering Measures: Two tsps of mustard seeds and one tsp of fenugreek powder might sound more for this recipe. But they act as a natural preservative. You can reduce the methi seed powder to 1/2 tsp or add one tsp of seeds and 1/2 tsp of mustard seed powder. In that case, cut the mustard seeds to 1 tsp.