Mango Pickle / kadumanga

Raw mango – 3 nos. 

Ginger (sliced) - a thumb sized piece
Garlic pods (sliced) – 6 nos.
Chilly powder - 2 tbsp (Add a little water and make a paste)
Turmeric powder – ½ tsp
Fenugreek Powder – ¼ tsp
Asafoetida powder – ½ tsp
Vinegar – 1 tbsp
Curry leaves - 2 sprigs
Mustard seeds - 1 tsp
Salt - to taste
Oil – 1 tbsp

1. Clean and cut the mangoes into small pieces.
2. Add turmeric powder, fenugreek powder and salt into the mango pieces and mix well and keep aside for ½ hour.
3. Heat oil in a pan, add mustard seeds and allow it to pop.
4. Add ginger and garlic and sauté till it become golden colour.
5. Then add the curry leaves, chilli paste, asafoetida powder and 1 cup of water.
6. Allow them to boil.
7. Remove from fire, add the mango pieces and vinegar and mix well.
8. Allow to cool.
Store in airtight containers.