Raw Mango Fenugreek pickle


Ingredients required
Raw mangoes - 10 (really sour ones)
Fenugreek seeds - 2 teaspoons
Turmeric stick - 1
Asafoetida - a small piece
Chilli powder -2 ladles (chillies ground at home only)
Salt - 1 1/2 ladles
Cooking oil - 1 ladle
Mustard seeds - 1 teaspoon
Preparation
Chop mangoes into fairly large pieces.Fry the fenugreek, asafoetida and turmeric in a little oil, powder it and keep aside separately. In a kadai (pan) add a little oil and heat it on the stove. Now add mustard steeds, chilli powder and the fenugreek powder that you had just made. Stir it a bit and take it off the stove and let it cool. Once its a little cool, add the mango pieces and salt toss it a bit to mix all the ingredients. Do not use your hands or a ladle or spoon.
Store it in a ceramic jar. You can use it for atleast 30-40 days and for longer if you keep it in the sun and toss it periodically.
Uses
Pickles can be eaten with rice (especially the south indian curd rice), bread, rotis , dosa ,idlis and other south indian delicacies.

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