1 green raw mango
3 cloves of garlic
1 teaspoon mustard seeds
1 spring curry leaves
pinch of asafetida
1/2 teaspoon fenugreek powder
1 teaspoon chili powder(adjust depending on spice needed)
pinch turmeric powder
1 green chili minced
1/2 teaspoon lemon juice or vinegar
1 teaspoon oil
1.Cut the raw mango into really small pieces, alternatively you can also grate the mango. Mix salt and keep aside.
If you like it more tangy you can add more lemon juice or vinegar.
Fenugreek powder adds a bit of bitterness, so do not add too much, slight bit of bitterness balances the tangy flavor of mango.
You can add more water for a little saucier pickle.