Rub salt into the cut mango pieces and set aside for thirty minutes.
Combine 2 teaspoons of mustard seeds and the fenugreek seeds. Grind them to a fine powder.
Heat oil in a pan and add the remaining mustard seeds. When they pop, turn off the flame and add the powdered mustard & fenugreek. Quickly follow with the chilli powder and curry leaves. Stir vigorously for 5 seconds.
Tip in the salted mangoes and mix well, adding salt and vinegar. The entire mixture will come together in the residual heat of the pan.
The mango pickle is ready. Let it sit in the same pan until completely cooled and then transfer to a dry glass jar. Store refrigerated and use up within a week. Always use a dry spoon to serve the pickle.
By Ria Samuel