Instant Mango Pickle

This is my mother’s special pickle. During summers, no meal was complete without this pickle. We use to have it with paraths’s for breakfast, with rice for lunch and dinner and the best, spread it on bread whenever we were hunger and she was at work. It never lasted for more that 3 day. 

Ingredients
Mango – 3
Shallots ( sambar onions ) – 15  (optional)
Salt – 1½ tsp
Red chili powder – 2tsp ( I use Kashmiri mirch)

For Tempering
Oil – 2tbsp (preferably gingerly oil)
Garlic – 4 cut into long strips
Ginger – 1inch cut into long strips
Mustard seed – 1 tsp.
Curry leave – 10
Asafoetida  – ¼ tsp
Turmeric powder – ½ tsp

Method

1.            Clean and cut the mango into small pieces with the skin.

2.            Add salt and combine well.  Keep for minimum ½ hr.  You can keep it for few hrs.
3.            Through away the water that comes out of this mixture.
4.            Cut shallots length wise and add to the mango (can skip this step if you are not using shallot).
5.            Mix red chili powder nicely and keep for 10 min
6.            Heat oil in a pan and add mustard seeds.
7.            When it crackles add ginger, garlic and curry leave and  sauté till the raw smell disappears.
8.            Switch off the flame and add asafetida and turmeric powder.
9.            Pour this temper over the mango mixture and mix well.
10.        You can use it immediately.  Can be kept in refrigerator for a week or two.