Cut the mango into small dices and remove the pit. Add salt and turmeric and keep it aside for 5-6 hrs.Add Aksa Kadu Mango Pickle Powder, red chilly powder and mix it well. Roast fenugreek seeds, dry grind it and keep it aside. Heat oil in a pan. Add mustard seeds and when they start to splutter, add asafoetida. Allow it to cool. When the oil becomes room temperature, mix it with the mango pieces.Add the roasted fenugreek powder and mix well. Serve with rice and curd.

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