Mango pickle
What you need
Green mango: 1 no (chopped into fine cubes)
Paprika: 3 tablespoon
Hot chili powder: 2 tablespoon
Gingerly oil: ¼ cup
Mustard seeds: ½ teaspoon
Fenugreek seeds powder: ½ teaspoon
Asafetodia: ¼ teaspoon
Turmeric powder: ½ teaspoon
Red chilies: 2no (halved into two pieces)
Salt: 1 tablespoon
Curry leaves: 2 sprig.
Water: 2 tablespoon (Boiled cooled water)
How I made
Wash and chop the mango into fine bite size pieces and add 3/4 tablespoon of salt and set aside for one day.
Next day heat oil in a pan and when it becomes hot add mustard seeds, chilies halves, curry leaves and when mustard starts spluttering switch off the flame and add chili powder, paprika, asafetodia, fenugreek powder and turmeric powder and stir them until everything gets mixed well.
Add mango pieces to this chili-turmeric-asafetodia-fenugreek powder mixture and stir until everything gets mixed well. If the mixture is thick then loosen with water. Use only boiled cold water. Check the salt if needed add at this time.
Enjoy with any curry and rice.