Instant mango pickle (maanga achar)

Instant mango pickle (as against regular pickle that is generally allowed to mellow for a few days before use and stays good for many weeks) is something that my dad and now my husband makes regularly once the mango season sets in. My love affair with the tangy,spicy,succulent mango pickle is something that has stayed intact from childhood till now.

Unripe mangoes  (pacha manga/kacha aam) - 2-3 medium sized

Onions - 1 large

Green chillies - 4-5 Nos (use the Indian or Thai variety for heat)

Red chilli powder - 2 teaspoons (10 gms)

Curry leaves - 3-4 sprigs

Asafoetida - a pinch

Coconut oil - 1 teaspoon

Mustard seeds - 1/2 teaspoon

Salt to taste

Chop the mangoes into small squares. Finely chop chillies and onions. Heat oil in a skillet, add the mustard seeds and allow to crackle. Add the curry leaves, asafoetida, chillie powder, and turmeric powder and saute for a minute or two. Add the chopped green chillies, oniona and mangoes. Toss well adding salt. Take off flame. Can be used immediately. Tastes wonderful with curd rice.

Stays good for 2-3 days if refridgerated.

This lot, made by my hubby, makes its way to Priti's Festive food - His Cooking event on till June 15th.
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