Wash a medium-sized raw mango thoroughly. Chop it into bite-sized pieces, removing the seed but keeping the peel intact for texture.
Add salt to the chopped mango pieces. Mix well and set aside to draw out moisture and enhance flavor.
Dry roast fenugreek seeds until golden brown. Grind coarsely using a mortar and pestle or mixer.
Heat sesame oil, add mustard seeds, and let them splutter. Add hing for aroma.
Mix ground fenugreek powder, Kashmiri chili powder, and turmeric powder into the tempered oil.
Pour the tempered mixture over the salted mango pieces. Mix thoroughly.
Your instant mango pickle is ready! Serve with meals or store for later.