Hot Mango Pickle (quick version)

As summer approaches, we all crave for mangoes. I want to share my most favorite and a mouthwatering andhra style pickle recipe that can be prepared in minutes and can be had within few hours of preparation. 

Ingredients:
2 raw mangoes (preferred rajapuri breed)

To be ground into powder:

1/2 tsp  mustard seeds

1/2 cumin seeds

5-6 dried red chillies

1/2 tsp methi (fenugreek) seeds 

salt to taste

For seasoning:

few curry leaves

3 tbsp oil

pinch of mustard seeds

pinch of cumin seeds

pinch of asafoetida

Method:

• Cut mangoes into small cubes.
• Grind all the spices to make powder.
• Take a pan and dry roast the powder for a moments. Take it off the heat as soon as it turns brown.
• Add the powder to the mangoes. Add salt to taste. Keep it aside for 5 minutes.
• Meanwhile, prepare seasoning by heating oil in a kadai. Add cumin seeds, mustard seeds , asafoetida and curry leaves. Once the seeds crackle, add it to the mango mixture.
• Keep the mixture covered for a few hours to let the flavors of the spices in the mangoes.
• Ready to serve

Serving Suggestions:
Can we served with chapatis, rice, or puris.

Tip:

• You can add a little jaggery to balance the taste.
• Store the pickle in an airtight container and refrigerate. This should stay edible for about a week.
• You can add red chilli powder instead of dry red chillies.
• Do not add too much methi seeds otherwise it will make the pickle bitter