Instant Mango Pickle

This pickle made of raw mango can be made instantly and should be finished instantly too. I mean, it would not stay for more than 3-4 weeks. This is a temporary pickle which does not have the shelf life as long as the regular mango pickle ( avakaya )
I usually make this with just 1 raw mango so that it can be finished soon.
Eat it with curd rice and I bet you will be addicted.

Ingredients :

• Raw Mango - 1 ( green and hard )
• Red Chili Powder - 3 tbsp or to taste
• Mustard Seeds - 2 tsp
• Fenugreek Seeds- 1 tsp
• Salt - 2 tbsp or to taste
• Turmeric Powder - 1/2 tsp
• Sesame Oil - 3/4 - 1 cup

Directions : 

• Wash the mango and pat it dry. Chop finely along with the skin.

• Roast fenugreek seeds till they start to change color. Add mustard seeds and roast them too for a few seconds. Remove and keep aside. Let it cool.Grid them to a very fine powder 

• Add this powder to the chopped mango. Add red  chili powder, turmeric, and salt. Mix well.

• Heat oil in a pan. Let it cool down a bit and then pour this oil over the spiced mango pieces and mix well. Alternatively ( which I prefer ) you can sputter just half a tsp of mustard seeds and one whole red chili in the hot oil. Cool down a but and add to the spiced pieces. Mix very well. 

• Store it in a glass jar. 

Note : Make sure everything you use, from mixing bowl to spoon to glass jar, every thing should be dry. Moisture can spoil the pickle.