Thundu mavina uppinakayi (Instant Mango Pickle)

I cant believe myself that being such an ardent fan of ಉಪ್ಪಿನಕಾಯಿ (pickle), have not published even one recipe of the same. After coming to Singapore, I have prepared more then 3-4 types of pickles within a short span of 6 months & not only that I have finished all of them myself!! Better late than never, right?? This time, I did not forget to take the picture & here is the recipe...



Ingredients:
2 raw mangoes (medium sized)
1 inch ginger finely chopped
2 pods of garlic (finely chopped)
1/3 cup oil
1.5 tbsp red chilli
2 tbsp salt ( or according to taste)
1 tsp mustard seeds powder
1 tsp fenugreek seeds powder
1/4 tsp mustard seeds

Method:

• Wash the mango & pat it dry completely(Not even little water should be left out)
• Chop the mango into small pieces ( around 1/2 inch cubes)
• Heat oil in a kadai, when oil is hot, add mustard seeds
• Add garlic & ginger to oil & saute it for 20-30 secs
  
• Add salt to the oil & turn off the flame.
• Now add, chilli powder & mix them well.
• Switch on the flame, add fenugreek powder, mustard powder & mango to it. Ensure the flame is very slow.
• Saute everything for 30 secs & remove the kadai from the flame.
• Mix it well & allow it to cool
• Once, the mixture comes to room temperature, store it in a air tight container ( Use a porcelain, glass or a plastic container & ensure the container is also dry & no water drops inside it)
• The pickle can be consumed after 1 day as the mango needs to absorb the salt & chilli :)
  

PS: Whenever inserting a spoon to the pickle, make certain that the spoon isn't wet. Even a drop of water could spoil the pickle within couple of days!!

This pickle can be preserved & consumed for upto 1 month(without refrigeration).