Raw Mango Pickle (Mamidikaya Pacchadi)

Ingredients:

Raw mango - 1
chili powder - 1 tsp
Mustard - 1 tsp
Fenugreek (mentulu) - 1 tsp
Urad dal - 1/2 tsp
Turmeric - 1/2 tsp
Red chilies - 1
Curry leaves - a few

Procedure:

• Cut mango into small pieces. Set them aside.
• Roast fenugreek and mustard seeds. Save half of it for seasoning and grind the other half into dry powder.
• Add 1 tablespoon oil to a pan on medium heat. When it is hot add roasted mustard, fenugreek, urad dal, red chili and curry leaves.
• When the urad dal turns light brown (may take a minute or two) add turmeric powder and salt to taste and turn off the heat. Next add roasted mustard, fenugreek and cut mango pieces and mix well.
  
  
  It is ready to be served. This pickle goes very well with yogurt rice. Could be stored in the refrigirator for 5 to 7 days.