Clean and chop raw mangoes into small pieces. Add them to heat proof dish.

Now add salt, turmeric powder and red chilli powder in the bowl.

Mix well until raw mangoes are well coated with spices.

Heat Mustard oil in a pan.

Add mustard seeds and allow it to splutter.

Add hing and Fenugreek seeds. Once it crackles, add curry leaves and saute for few seconds.

Pour tempering immediately over raw mango mixture. Mix well..

Let it sit on counter for 30 minutes.

Serve immediately. Store remaining in sterilized air tight container
Store pickle in cool dry place.