1 kilogram raw green mangoes (unripe) 3 tablespoons salt 1 teaspoon turmeric ½ cup vegetable oil (mustard or sunflower oil is preferred) 2 tablespoons mustard seeds 1 teaspoon fenugreek seeds 1 tablespoon ground coriander 2–3 tablespoons red chili powder (or crushed red pepper)

Wash the mangoes well and cut them into small cubes, keeping the skin on.
Place the cut mangoes in a bowl, add the salt and turmeric, and toss well. Set it aside for one hour until the water is released.
In a small pan, heat the oil, then add the mustard seeds, fenugreek seeds, and ground coriander until their aroma is released.
Add the chili powder and stir quickly, lifting the pan off the heat.
Pour the oil and spice mixture over the salted mangoes.
Place the pickle in a clean, sterilized glass jar and seal it tightly.
Leave it in a dry, dark place for 3–4 days until it ferments and achieves the desired flavor.