• Firstly, In a mixing bowl take 2 cups of thinly chopped mango slices
• Secondly, Add in 2 tsp of salt, ¼ tsp of turmeric powder, ⅛ tsp of fenugreek powder, 1 tbsp of Kashmiri red chilly powder. Mix well and keep aside.

For seasoning:

• Heat ¼ cup of sesame oil/ sunflower oil, add in 1 tsp of mustard seeds, 1/8 tsp of fenugreek seeds, let the mustrard seeds splutter.
• Turn off the flame, then add ¼ tsp of asafoetida and curry leaves
• Pour this seasoning mixture over the mango-spice mixture and mix well
• After it comes to the normal temperature, finally, store it in an air-tight container.