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Sterilise a glass jar with a loose-fitting lid or fermenting crock.
Use a vegetable peeler to remove the skin of the mango and cut the flesh of the green mango into small pieces. Discard the seed and skin.
Weigh the mango flesh you have and calculate appropriately 1% of that, in salt.
Carefully pack the mango into your sterilised jar and sprinkle in the salt.
Pour over enough water to just cover the fruit.
Put the lid on your fermenting vessel, making sure there is a way for any build up of air to be released as the fermentation progresses.
Leave it to ferment for at least ten days.
Heat the oil in a pan and add the mustard seeds until they start to pop, then add the fenugreek, cumin and coriander.
When they begin to smell aromatic, remove from the heat and add the garlic and turmeric.
Let the heat from the pan cook the garlic then transfer the spice mix to a mortar and pestle, pound to a coarse paste.
Add the Aleppo pepper and chilli powder.
Pour off the fermenting liquid from your green mango and reserve it for next time you want to pickle green mango.
Blitz the mango pieces with a stick blender or in a food processor, adding the spice paste as you go.
Add half a cup of water to the sauce and keep blending. Add more water if you want a thinner sauce.
Store the sauce in the fridge, but it will continue fermenting and may become more sour.