Cut Mango Pickle

Super easy and super tasty!!!

Ingredients

Raw Mango: 1 Large
Crushed Ginger: 1 Table Spoon
Crushed Garlic: 1 Table Spoon
Mustard Seeds: 1/2 Tea Spoon
Fenugreek Seeds: 1/4 Tea Spoon
Chilly Powder: 5 Table Spoon
Turmeric Powder: 1 Tea Spoon
Asafoetida Powder: 1/4 Tea Spoon
Fenugreek Powder: 1/4 Tea Spoon
Gingely oil: 5 Table Spoon
Vinegar: 1 Table Spoon
Curry Leaves: Few
Water: 1 Cup
Salt

Cooking Time :10 Minutes
Method

Wash the mango well and dry it using a paper towel
Chop the mango to small bite size pieces

Add salt to the chopped mango pieces and mix well.  Set this aside for minimum 1 to 2 hours
After the said time pour oil to a kadai and add mustard and fenugreek seeds
Once it finishes popping add curry leaves,  crushed ginger and garlic and saute on low flame till the raw smell is gone
Reduce the flame to low and add red chilly powder, turmeric powder, asafoetida powder and fenugreek powder
Saute on low flame for 5 to 6 minutes and then add water and let it boil
Add the mango pieces and combine well.  Check for salt and if required add more
Combine everything well and let the gravy thicken a bit and then switch off the flame

Add vinegar and combine well (If the mangoes are too sour do not add vinegar)
Let the pickle cool well and then store it in air tight clean glass jar bottles
Serve with rice or rice gruel or curd rice