Summer is here with its heat & the only relief is the delicious raw & ripe Mangoes we get in this season ! Mango pickles are best made now & stocked up for the year ahead ! while I have given recipes for pickles that last long ! here is one you can make quickly & easily and still has an awesome taste !This is my amma’s signature dish and  everyone who tasted this would love it & would not leave without asking for the recipe !
                 So lets see how to make this quickie!

Ingredients :-

• Raw mango – 1 large 
• Salt – as per taste 
• Chilli Powder – 50 gms – or more as per taste 
• hing – 1/2 tsp
• Mustard seeds & Methi (fenugreek ) seeds – 1 tsp each
• Gingelly oil – 2 tbsp
•  Mustard seeds & curry leaves for seasoning( optional -also can add 1/2 tsp Udid dal & 1/4th tsp methi seeds)

 Method :-

1.  Peel  &  chop the  mango into tiny pieces . ( if the mango has a very thin skin – you may not peel but chop as such ).
2. Add salt & mix well . keep closed for some time until the pieces have let off water.  If you are in a hurry you may proceed without waiting . but I recommend that you wait .
3. Roast the mustard & methi seeds separately & powder them together  . Keep aside 
4.  Now heat the oil ( use gingelly oil only for best results – do not use coconut oil ).
5. Splutter mustard seeds . then add the curry leaves . switch off  the flame & add the chilli powder , be careful not to burn it . add the chilli powder   & the  hing too .
6.  Now add the mango pieces and mix well . Cover & cook on a slow fire  for about 5 minutes . 
7. Add the mustard – methi  powder & mix well ..cook for another 2 minutes and switch off flame.
8.  Cool & transfer to a clean glass jar.
9. You may start to use this right away . Keep  in fridge for longer shelf life!

Note :-Add chilli powder according to the sourness of the mango . its better to make it overly spicy  as the sourness will tend to lessen the spiciness on keeping  for some time !

This goes so well with curd rice !