Mango (Raw) - Urukai/kilimooku mangai - 1 no.
Red chilli powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal Podi - 1 tea spoon
Asafoetida - Perungayam - a pinch
Fenugreek powder - Vendaya thul - 1 tea spoon
Mustard - Kadugu - 1 tea spoon
Salt to taste
Wash and cut mango into small pieces as shown in the picture. Add red chilly powder, coriander powder, turmeric powder, fenugreek powder and salt. Fenugreek must be fried for a minute and powdered in mixie. Heat oil in a kadai, splutter mustard seeds and asafoetida. Mix the seasoning to the mangoes.
Mango pickle is ready to be served. Serve it with rice. It goes with curd rice. It can be preserved in bottle or air tight container and can be used for a week. It requires some 10 minutes to prepare.
Note: Only orugai manga can be used for making this. All varieties cannot be used and won't be tasty.
Optional: Ingredients can be added/removed
Thou shouldst eat to live; not live to eat