Come summer, the season of mangoes, this quick and almost instant mango pickle is a very common occurrence. Pickles are always a crowd favorite & have been a staple delicacy for almost all Indians.

Now coming to the dish, this mango achar (Pickled raw mango) is one the easiest of the pickles you can make and can rarely go wrong with it. This pickle can be prepared & tasted the same day onwards although it tastes best on second or third day. The only downside is that it can't be stored for long periods. But if you plan to store, then refrigeration is best to retain the flavors.

Ingredients:
Green Mangoes-1/2kg (diced in small portions)
Chilly Powder-3-4tbsp(according to ur spice level)
Turmeric Powder-1/4tsp
Ginger-2tbsp (finely chopped)
Garlic-10 cloves,sliced
Green Chilly-2-3 nos
Curry Leaves-a sprig
Asafoetida/hing- a couple of pinches
Mustard Seeds-1/2tsp
Fenugreek Seeds-1/4tsp
Salt To Taste
Sesame Oil-3tbsp
Vinegar(optional)-5-10tbsp
Sugar-a couple of pinches

Method:
Clean and Cut the mangoes into small diced pieces along with the skin.Add salt and mix well.keep it over night.

Heat oil in a pan,add mustard seeds.when they splutter, add fenugreek seeds(you can use dry roast and powdered fenugreek seeds at the end) and curry leaves.

Add garlic, ginger, green chillies and saute till the raw smell
disappears.

Make a paste with chilly powder and turmeric by adding some water to it.
Add this paste to the sauteed mixture and saute well till the raw smell disappears.

Now add salted water in the mangoes and bring it to boil.Simmer till it is thick.Add asafoetida and salt.Mix well and switch off the flame.

Add mango pieces when the gravy is still hot and mix it well.You can add vinegar now(i got the mangoes with
lots of sourness so i didn't use
vinegar).adjust the salt and sprinkle a pinch of sugar and mix well.

Leave it in the pan for couple of hours and transfer to an air tight glass bottle or in a clay pot like they traditionally.

Notes (which was passed on to my mom from my grandmother);

I suggest you to keep this pickle outside for 2 days and transfer to the refrigerator.This helps the mangoes to get mixed well with the spices and
this makes the mangoes soft.If you want your mango pieces crispy,then keep it outside for 4-5 hours and keep it in the refrigerator.

Do not peel off the skin of green mangoes & never boil the pickle after adding mango pieces.Switch off the flame before adding mangoes.

Remember the pickle with more salt
is suppose to last more than that with less salt.

Always use a clean and dry spoon to take pickle from the bottle and never
put your finger or a wet spoon in the pickle.always close the bottle tightly after use.

Easy, isn't it!! So now you guys know that it doesn't require any much preparation and no professional cooking. So do give this a try and you will definitely love this pickle!