It's the season of ripe as well as raw mangoes...  Since I was able to get raw mangoes early this time, hubby wanted me to make this instant mango pickle.  So here I am with the recipe of the pickle made yesterday.  A flavoursome accompaniment served with rice, roti's or chappati's...

INGREDIENTS:

Raw mangoes	600 gms (chopped into small cubes)
Oil	1/2 cup
Mustard seeds	1 tsp
Fenugreek seeds/methi	1/4 tsp
Asafoetida/hing	1/2 tsp
Chilli powder	3 heaped tsps
Turmeric powder	1 tsp
Salt	2 heaped tsps

METHOD:

1.       Wash the mangoes and dry them thoroughly with a dry kitchen towel. (when choosing the mangoes choose the ones that are a little hard when touched)
2.       Once the mangoes are completely dry chop the mangoes into small cubes.  You can peel and then chop the mangoes. Peeling them is optional.

3.       Transfer the cubes into a large bowl.  Mix in 1 tsp of chilli powder, 1/2 tsp of turmeric powder and 2 tsps salt.  Mix well so as to coat all the mango cubes with the chilli powder, turmeric powder and salt.

4.       In a pan add the oil and bring it to heat on high flame.  Lower the flame then add the mustard seeds and let them splutter.  Then add in the fenugreek seeds, sauté them till they slightly change their colour.  Just about half a second.

5.       Add the asafoetida, the remaining turmeric powder and chilli powder and mix well.
6.       Stir well just about 3-4 times.  Just enough for the mangoes to coat well with the oil mixture.
7.       Keep on medium flame for 3-4 minutes.  Switch off flame.
8.       Once cooled, transfer to a well sterilised bottle and keep it in the fridge.
9.       Stays well for 10-15 days if handled properly and stored in a cool dry place.

NOTES:

1.       Do not burn the fenugreek seeds, by doing so the pickle will turn bitter.
2.       By handled properly, I mean use a dry spoon every-time you use the pickle.