Here is an instant mango pickle for those picky eaters:)
Ingredients:Unripe mango - 1 (1/2 kg)
red chilly powder - 4 tbsp
mustard seed - 1 tsp
fenugreek seed (methi/venthayam) - 1 tsp
turmeric - 1 tsp
salt - to taste
sesame oil - 1/4 cup
hing / asafoetida - 1/4 tsp
Method:Select unripe mango with lesser sour taste (like pacharisi maangai or kilimookku - Tamil).
Finely chop the mango.
Heat oil in a kadai.
Add the mustard and fenugreek and wait till mustard finishes popping.
Slide in the chopped mango with enough salt and turmeric.
Add the hing powder too.
Stir continuously and wait till the mango gets cooked.
Then put the red chilly powder and let it cook in low heat till the oil oozes.
Instant mango pickle is ready!
Serving suggestions:Serve as side dish with curd rice, sambar rice or paratha.
To increase the shelf-life add 2 tbsp of vinegar or juice of 1 lemon after the pickle cools and store in a dry jar. If handled with a clean dry spoon and care, this pickle can stay for a week in room temperature.
If refrigerated, this lasts longer even without vinegar or lemon.