Cut raw mango into small pieces.
Marinate with turmeric and salt, leave it for 1 hour.
Put it on a absorbent paper to absorb its excess water.
Roast mustard seeds, kolangi, fenugreek seeds, and aniseeds, in a pan and coarsely ground them.
Heat oil and add raw mango, ginger garlic paste, roasted seeds, crushed red chili, hing curry, leaves and vinegar and cook for 15 minutes.
Allow it to cool and store in a clean jar.
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