Cut the mango into small pieces.

Heat oil in a pan.

Add mustard seeds and when they crackle, add the mangoes and sautT for a few minutes.

Roast the fenugreek seeds and grind to a powder (this acts as a preservative).

Add this to the mangoes along with the rest of the ingredients.

Tips: Mix the chopped mango with salt and store it in a glass jar for a couple of days before this curry is made.