Peel and finely chop the mango. Alternately it can also be grated.
Grind mustard seeds, fenugreek seeds, salt and red chili powder. Add this to the mango and mix well. Next add the grated jaggery and turmeric. Mix well to combine all the ingredients.
Heat oil for tempering, add mustard seeds and once the seeds start to splutter, add hing and turmeric. Turn off the heat and let the tempering cool completely.
Once cool, add oil to the mango mixture and mix well.
Taste and adjust the seasoning before storing in an airtight container. This pickle can be stored for 15~20 days.