Raw Mango: 2-3 (Medium Size), Kashmiri Mirch Powder: 2 Tbsp, Turmeric Powder: 1 Tbsp, Salt: 1 Tbsp, Roasted Fenugreek Powder: ¼ Tbsp, Gingelly Oil: 3 Tbsp, Mustard Seeds: 1Tbsp, Hing: 1 Tbsp.
Give the raw mangoes a thorough wash. Cut them into small, bite-sized pieces.
Fenugreek seeds should be dry-roasted in a pan. crush it to a rough powder.
Heat the gingelly oil in a kadhai, add the mustard seeds, and watch them slowly splutter.
Turn off the gas and add the hing, turmeric powder, fenugreek seed powder, and Kashmiri chilli powder.
Mix it thoroughly. Combine the chopped mangoes with the spice mixture.
Once well mixed, your mango pickle can be enjoyed right away! You can serve it with rice, paratha, or anything else you want.