Preheat your oven to 200°F. Toss the chopped mango with salt, paprika, cumin, and turmeric on a rimmed baking sheet.

Bake the mango for 2 hours. This process dries out the fruit and allows the spices to infuse deeply; you will see the skin start to curl at the edges.

Toast the fenugreek and mustard seeds in a small pan until aromatic, then grind them into a powder and stir into the warm mango.

Heat the oil with the crushed garlic until the garlic just begins to turn golden. Pour this flavored oil over the mango mixture.

Transfer everything to a glass jar and squeeze the lime juice over the top. Leave the jar at room temperature for 2 to 3 days, shaking it once or twice a day, before moving it to the refrigerator.