Instant Mango pickle is one ready to use pickle which we make with first mangoes in the season. With those small raw mangoes which are not ready to make avakaya. This pickle won't stay for long time means it will stay for two to three days. You can store it in the fridge for one week. This pickle you can use on the same day you made it. This will be a great combination with curd rice and pongal...
Mangoes --- 2 big
Red chilli powder --- 2 tabsp
Salt --- 2 tab sp
Turmeric powder --- 1 tea sp
Fenugreek seed powder --- 1/2 tea sp
Mustard seed powder --- 1 tab sp
Oil --- 1/2 cup
Mustard seeds -- 1/2 tea sp
Asafoetida --- a big pinch
1. Chop mangoes in to small pieces take the mango pieces in to a big mixing bowl
2. Add turmeric powder, redchilli powder,salt, fenugreek powder, mustard powder mix well and set a side.
3. Now heat oil in a pan add mustard seeds let them crackle then add asafoetida remove from heat and lat it cool to room temperature.
4. After the oil is completely cooled add it to mango pieces mix well.
Store it in a glass jar.
Serve with curd rice or pongal.
Note:-- for mustard and fenugreek powder dry roast the both seeds separately and grind in to a coarse powder..