MAMIDIKAYA TURUMU PACHADI - GRATED MANGO PICKLE

Here is the next pickle from Mango season,which is very easy to make and stay for long time(more then one year).This is an instent pickle which you can use from the next day.It tastes little different then Avakaya but process is almost the same only thing we grate the mangoes for this pickle instead of making pieces.For this pickle we can use any verity of raw green mangoes. Mangoes should be fully mature, raw, green and very sour in taste. You can serve this pickle with any thing like Idli, Dosa, Pongal, Curd rice,Rice . But my choice is when you mix this pickle with leftover rice (don't add ghee or butter that will spoil the pickle taste because ghee dominates the pickle flavor) in the next day morning mmmm that is the best way to eat this pickle for me. and here is the recipe.... INGREDIENTS:----
Mangoes --- 6 no. really big size mangoes measure the grated mango that should be 2 kg s or 12 cups with rice cooker measurement cup.
Salt ---- 250 g
Mustard powder ----200 g
Fenugreek powder ---- 1 tab sp
Red chilli powder --- 250 g
Turmeric powder --- 1 tab sp
Oil ---- 1/2 kg
Dry red chillies --- 10 no. broken
Mustard seeds --- 25 g

METHOD:----

1. Wash mangoes and wipe with a clean dry cloth and great with skin till the seed and remove the seed and take this grated mango in to wide bowl
2. Add turmeric powder,fenugreek powder, mustard powder, salt and red chilli powder and mix well to combine all ingredients very well.

3. Heat oil in a deep frying pan till smoking point add mustard seeds and let them splutter then add broken red chilies remove the pan from fire and let it cool to room temperature.
4. Then add this oil with mustard seeds and dry red chilies to grated mango mixture mix well and cover with a lid and leave a side for 1 day.

5. next day morning again mix with a clean,dry ladle and check salt if required add salt or red chilli powder at this time mix well and enjoy the pickle.