MAMIDIKAYA MUKKALA PACHADI - INSTANT MANGO PICKLE

In a typical Andhra meal PACHADI will take the first place.A traditional andhra meal will not complite with out ooragaya and pachadi. Ooragaya means pickle which is made of seasonal fruits and vegetables and uses a liberal amount of chilli powder,spices and oil.Pachadi(chutney) is typically made with vegetables and roasted green or red chilies,spices, it consumes less oil then pickle and stay for 1 or 2 days. Normally pachadi s are made with vegetables like ridge gourd, eggplant,etc. and greens like Gongura, coriander and mint leaves, coconut and also with some lentils like toor dal and urad dal. In mango season we make pachadi with mangoes for an instent use before avakaya get ready to use. Today I am here withone of the mango pachadi for instant use....
INGREDIENTS:---
Mango --- 1 big
Coriander seeds --- 1 1/2 teasp
Dry red chillies --- 50g
Mustard seeds -- 1 tea sp
cumin seeds -- 1/2 teasp
Fenugreek seeds -- 1 tea sp
Salt -- 10 g
Turmeric powder -- 1/2 tea sp
FOR SEASONING:----
Oil --- 50ml
Mustard seeds --- 1 tea sp
Dry red chilies -- 4 broken
asafoetida -- 1/4 teasp

METHOD:-----
1. Heat a teasp oil in a deep frying pan add one by one mustard seeds,fenugreek seeds, coriander seeds, cumin seeds and dry red chilies and fry till nice aroma comes out in a low flame.
2. Wash and clean the mango with a dry cloth and chop the 1/4th mango with skin, peal the skin and cut the remaining mango in to bite size pieces.

3.first grind the fried spices with salt and turmeric powder in to a fine powder.

4.Add bite size mango pieces to the spice powder and again grind in to a fine paste(dont add water grind this mango and spice mixture with gaps for every 2 sec.If you find diffecult in grinding open the lid and mix with a spoon and again grind for 2 sec.)

5. Remove from the blender(mixee jar) add chopped mango pieces check the salt if required add some salt mix well to combine every thing and take it out in to a serving bowl.

6. Heat oil in a deep frying pan add mustard seeds and let them splutter then add broken dry red chilies. asafoetida swithch off the flame and add this seasoning to chutney mix well.
Serve with idli, dosa, pondali, curd rice, rice and dal(annam, muddapappu) enjoy the fresh mango pickle.