Instant Mango Pickle

Ingredients:

• Mango- 1 big
• Red chilli powder- 5-6 tbsp
• Salt- 4tbsp
• Roasted mustard & fenugreek powder- 2 tbsp
• Mustard Seeds- 2 tbsp
• Fenugreek seeds- 2tbsp 

For Tempering:

• Oil- 1/4 cup
• Mustard seeds- 1 tsp
• Asafoetida- as per choice

Method:

1. Wash and dry the mango. Peel the skin and chop into fine pieces.
2. Dry roast the mustard and fenugreek seeds till they change color. Set aside to let those cool and grind into fine powder. 
3. This powder can be stored in air tight container for 15 days, away from dampness.
4. Now add the salt, red chilli powder and this roasted powder to the mango pieces and mix well. 
5. Taste once and start the tempering.
6. Heat oil in a pan and add mustard seeds and asafoetida.
7. You can add cumin seeds also if you like.
8. Once the mustard starts to splatter turn off the heat and add this to the mango pieces.
9. Mix well and transfer to a jar or bottle.
10. Let it sit for 2-3 hours before serving. 
11. When stored in an air tight container this pickle will taste good for a week.
12. After the second day you can store the jar in the refrigerator for the rest of the time.
13. This pickle tastes good with plain rice or dal rice, dosa, idli and roti.

Tips:

1. The above prepared roasted powder can be stored in an airtight box for 15 days.
2. It can be added to tomato pickle and other such pickles as well.