Tender Mango Pickle

Preparing Time :10 Minutes
Cooking Time : 5 Minutes

Cuisine: Andhra (South Indian )

Summer time is mango time whether in the form of a juice or pickle or dal or fruit it is the king of  this  season . There is no exaggeration to say Mango alone brings fun to summer with it's delightful taste which makes our taste buds thirsty &  yearning for more n more  .
I lean more towards the savory taste of mango , rather than to sweet , mainly in pickles since my childhood .Being a  South Indian  we admire the very taste of mangoes in many forms of pickles and today I want to share one typical form of a pickle we explicitly prepare while the mangoes are still tender with a bit of acrid and sour taste combined .
This goes well as a side to curd rice ,dals, sambaar , rasam, dosa or as a pickle . An all time hit combination of sour, bitter and hot tastes make this dish a special and favorite side to everyone  after trying this simple and a 15 minute recipe  .

Ingredients:
Tender mangoes 1 to 2 depending upon size
Canola Oil or Sunflower Oil or ground Nut oil  or sesame seeds oil 5 to 6 table spoons
Mustard Seeds 1.5 table spoons
Fenugreek seeds 1 table spoon
Black gram 1 to 2 table spoons
Red Chilies 15 to 20 or according to taste
Asafoetida 2 to 3 pinches

Turmeric a pinch 

Salt according to taste

Procedure:
Step 1: Peel  and chop the mango into small cubes ,bowl it and set aside , leaving the flesh on seed

Step 2: Scrape the flesh on the seed and set aside (this part is the most sour part , so be sure to scraping it )
Step 3: Now in a pan add oil, when ready and not smoking add the tempering taken. When the tempering sputters carefully add it to a blending jar leaving behind the oil.

Step 4: Toss in some salt on the chopped mango pieces and  pour the hot oil left after tempering ,  give a good toss ,so, that the salt mixes with the pieces.

Step 5: Add the scarped mango pieces to the tempering and blend it into a smooth paste .

Step 6: Finally add the paste to the mango pieces and give it a final mix. Let sit for at least four hours before serving . Enjoy this with any  food as mentioned above .

Notes:

• This tastes best when the mango pieces are more marinated in the blended spice mixture , so, leave it to rest for a day 
• The mangoes neither should be almost ripen nor tender . They should be stiff , with lots of fibre , so that the pieces will retain crunchy feeling even after marinating 
• You can add some sugar or jaggery if you like a sweet tint to the pickle 
• I have added the fenugreek seeds in more quantities , so that my pickle will be balanced after marinating , if you don't like the bitter taste you can decrease the amounts of fenugreek 
• This pickle has a shelf life for about 7 days if you spare it.