This is a no-cook recipe for Neemki, an instant mango-onion pickle from the Indian Himalayan state of Himachal Pradesh.
Chop the mango into 1" pieces about 1/4" wide.
Peel the onion and chop it into the same size as the mango pieces.
Dry roast the methi seeds till they change colour. Let them cool and grind into a powder.
Heat the mustard oil to smoking point and let it cool.
Mix all ingredients together.
Let the Neemki rest for 30 minutes.
Serve with chapatis, rotis, or dal-rice.