Mango Pickle Recipe

INGREDIENTS:

1. Raw mangoes, with skin, cut into cubes -2 cups
2. Salt (you may need to adjust this) -2 tbsp 
3. Oil (Gingelly oil)-As needed(Can use other veg oil)
4. Mustard seeds (kaduku) -2 tsp
5. Fenugreek seeds (uluva) -1/2 tsp
6. Fenugreek powder-1/2 tsp
7. Asafoetida-1/2 tsp
8. Curry leaves-2 strands
9. Red chilli powder -2,3 tbsp
10. Vinegar -2 tbsp

METHOD:

1. Add salt to the cut mango pieces and set aside for 20-30 mins.
2. Heat oil in a pan and add the mustard seedsand fenugreek seeds.
3. Quickly follow with the chilli powder,asafoetida,fenugreek powder  and curry leaves and stir vigorously for 5 seconds.
4. Add in the salted mangoes and mix well, adding salt and vinegar.
5. The entire mixture will come together in the heat of the pan. The mango pickle is ready.
6. Let it sit in the same pan until completely cooled and then transfer to a dry glass jar. Store refrigerated and use up within a week. Always use a dry spoon to serve the pickle.