Dice the mango.
Roast and powder the fenugreek seeds. Add the seeds to a pan and heat on low until it turns slightly darker and you can smell the aroma. Cool and powder.
Mix the diced mangoes with all the marinade ingredients and leave it on your countertop for 6 to 8 hrs.
After 6 to 8 hrs taste the mangos to see if you need more salt, chili powder, and/or fenugreek.
Heat sesame oil in a pan, when it's hot add mustard seeds, whole red chili, and curry leaves. When you put the curry leaves in be prepared for a lot of spluttering. You can put a lid on right afterward for a few seconds to prevent all the mustard seeds from popping out and to protect yourself from splattering oil.
Now mix in asafetida and turn off the heat.
Add the tempered oil to the bowl of marinating mangoes.
That's it! Now you can enjoy it with rice, idli, dosa or chappati. You can store it at room temperature if you think you'll finish it in a week otherwise I would recommend refrigerating it.
