Cut raw mango to fine pieces and set aside in a bowl. Peeling is optional.
Add salt and turmeric powder to the raw mango pieces, mix well and set aside. This allows the mango to acquire a slightly watery texture that is characteristic of this dish.
Set aside turmeric powder and grated jaggery.
In another bowl, gather red chili, mustard seeds and fenugreek seeds (tempering ingredients).
Heat oil in a pan. Sauté red chili, mustard and fenugreek seeds and let it cool down. Once cool, blend to a coarse powder.
Now you have two key groups ready- the raw mango mixed with salt and turmeric, and the blended seasoning ingredients.
Mix these together in a bowl with powdered jaggery and refrigerate for a day before serving. Once the ingredients blend in well with each other, the salsa turns more watery. Save it in a glass container with an airtight lid, to prevent moisture from getting in.
Notes
Use it as a spread on your taco or add some in your salad as a dressing.*Use organic ingredients wherever possible.