Clean and cut the mango into small pieces with the skin on like in the picture.

Add salt and combine well. Keep it a jar overnight or for a day or two.(This step is optional, but i do it all the time)...When you are ready to make the pickle -

Heat 2 table spoon of gingelly oil (i use idayam nalenna) in a pan and add mustard seeds. When they pop up add fenugreek seeds (or you can use 1/8 th tea spoon powdered fenugreek at the end) and curry leaves.

Add sliced garlic, ginger and green chiles and saute till the raw smell disappears.

Make a paste with red chili powder by adding some water and add to the pan, or you can add directly as powder.

Then add turmeric powder and combine well. Add 1/4 cup hot water and bring to boil. Simmer till it is thick.

Switch off the flame and add Hing/ kaayam and if you are using fenugreek powder add now.

Add the mango pieces when it is still hot and mix well. You can add vinegar if you are using.

Leave it in the pan for couple of hours and then transfer to a glass jar with tight lid.

Heat 2 table spoon of gingelly oil and add to the pickle. (i love it be oily). You can keep it outside for a couple of days and refrigerate it to last long.