Combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water.
Heat the mustard oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). Keep aside to cool slightly till the oil is warm.
Once the oil is warm, add the nigella seeds and fennel seeds and mix well. Keep aside to cool completely.
Once it is cooled completely, combine the drained raw mango, red marinade and mustard oil mixture in a deep bowl and mix well.
Add the remaining 2 tsp of salt and mix well.
Store refrigerated in an air-tight container and use as required.
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