Mango Instant Pickle

Ingredients:

Raw Mango	2 medium (500 gms)
Garlic	6 – 8 cloves
Red chilli powder	1 full tsp
Red chilli/coriander powder mix	3 full tsp
(Mix chilli powder and coriander powder  100 : 150 gms)
Turmeric powder	¼ tsp
Salt	3 tsp or more
Tamarind	lime size
Curry leaves	Few
Mustard	½ tsp
Oil	6 tbsp

For making homemade pickle powder:

Mustard	4 tsp
Fenugreek seeds	1 tsp

Heat a Kadai. ( No oil) Add Mustard and roast till it splutters. Remove it into a plate. Now add Fenugreek seeds to the same kadai and roast till light brown (take care not to burn. You can do it in low flame). Grind both into fine powder. Pickle powder is ready.

Method:

1. Wash Mango and wipe clean with a cloth. Peel the outer skin and grate using bigger hole in the grater (discard the seed). Peal garlic and crush into pieces. Soak tamarind in water for 10 minutes. Squeeze and strain the water. Keep aside.
2. Heat a kadai with oil. Add mustard and allow to splutter. Lower the flame and add crushed garlic and curry leaves. Fry a little. Add grated mango and saute for few minutes. Then add tamarind water, red chilli powder, red chilli/coriander powder mix, turmeric and salt. Saute and cook in low flame till oil leaves the sides. Check the salt and spice. If needed add little more. 
3. Now add one full tsp of pickle powder and mix well. If you extra flavour, you can add little more. Switch off the flame and allow to cool.
4. Transfer into a air tight jar. Leave it for 8-10 hrs in room temperature and then store in fridge.

Tip: you can store the remaining pickle powder and can be used later.