Wipe the mango to remove any moisture. Chop the mango in to very small pieces.
Dry roast fenugreek seeds, mustard seed and grind them to powder.
In a pan heat oil litte oil and add little mustard seeds, curry leaves and sauté. Once the mustard seeds stop splattering add the chopped mango, dry chili power, turmeric powder, salt and mix well. Cook the mango.
In mean time heat the sesame seed oil and add to the cooking mango for about 10 minutes. Now add the powdered (fenugreek + mustard) powder and mix well
Cook this until oil separates and serve.
For best result no water should be added or present.
When you add sesame in the middle make sure its really hot.
It will stay fresh for a week. if you want to keep it long add vinegar.