To temper :
Masala / Spice Powder
  1. Wash and wipe raw mango using kitchen towel and chop them into very small cubes.
  2. Meanwhile , in another kadai add few drops of oil and roast mustard seeds and methi . let the mustard splutter and methi be aromatic. Keep aside . To the same kadai ,add few drops of oil . Roast Chilli  .If you are using chilli powder , skip red chilli frying step.
  3. Powder all roasted spices to a fine powder . Keep aside
  4. In a kadai / thick pan , heat a tbsp of oil . Splutter mustard seeds . Add curry leaves and hing .
  5. Later add chopped mangoes. Saute for 1 mins. Add salt and turmeric.Give it a mix. Continuing to stir for another 1 mins . By this time mango pieces would have  turned little tender .
  6. Add pickle powder and mix well . Stir fry for another minute so that mango pieces takes in all the spices and flavors . Switch off
  7. That’s it our spicy Instant Mango pickle is ready to enjoy. Store in air tight jar once its cooled to room temperature . Stays good for about 10-15 days without fridge and if refrigerated remains good for months together. Tastes awesome with idli , dosa, chapathi , bread, plain rice, curd rice etc.
Recipe Notes
  1. Select raw , firm sour mangoes .
  2. The pickle can be served immediately after preparation.
  3. Adjust salt and spice level as per tanginess of raw mangoes.
  4. The pickle when done should be more spicy , salty and tangy the first day .The taste will get balanced in next 2-3 days .
  5. Use a clean dry spoon always and store in air tight container . Stays fresh and good for a long time.
  6. Can take it while travelling . It doesnt spoil .