This is a pickle which is made in small quantities more often during the mango season as this pickle does not keep well for long. Whenever a fresh lot of mangoes is brought home, one bottle of manga curry is made which will soon disappear.
Big raw mango cut into tiny pieces: 5 measures
Salt powder: 1 measure
Chilli powder: 1 measure
Hing: a small piece
Methi seeds: 1 tsp.
Gingelly oil: 1 tbsp.
Mustard seeds: 1 tsp.
Heat ½ tsp of oil and fry the hing and methi seeds. Cool and powder.
Wash and dry the mangoes and cut into small pieces. Add the salt, chilli powder, and the methi and hing powder. Mix well. Heat the remaining oil and add the mustard seeds. When they start spluttering, add to the pickle. This will be ready to use in 2 hours. This pickle will keep fresh longer under refrigeration.