Using a large-holed grater, grate mangoes either with skin or without. (When we have thick skin, they might have a bitter taste, most of them avoid skin).

Either we can use the grate immediately or dry them under the fan and then transfer them into a wide vessel.

Meanwhile, dry roast fenugreek seeds and mustard seeds on low flame till moisture are evaporated.

Once cooled, make a soft powder of them and keep them aside.

Preparing grated mango pickle recipe temper:

Add oil in a pan (especially sesame seed or peanut oil and put mustard seeds, garlic cloves and dry red chillies.

Fry on low flame and keep aside to cool. (We can even add asafetida and a few curry leaves.

Sprinkle fenugreek-mustard seeds powder, red chilli powder, turmeric powder and salt.

Mix all ingredients and pour temper. Mix well and close the lid.