Lingkan Reang
Mix 2 cups of raw mango pieces with 2 tbsp salt and set aside for 30 minutes.
Coarsely grind 1/2 tsp fenugreek seeds and 2.5 tsp black mustard seeds.
In 1/4 cup oil, heat some mustard seeds until they pop, then add the spice powder and turn off the heat.
Quickly stir in 2-3 tsp chilli powder and a few curry leaves for 5 seconds.
Add the salted mangoes, adjust salt, and mix in 2 tsp white vinegar, if using.
Let cool in the pan, then transfer to a dry, airtight glass jar. Enjoy your instant mango pickle!