Try this easy cut mango pickle with green sour mangoes
Sour green mangoes - 5 nos
Turmeric powder - ¼ tsp
Salt - to taste
Red chilli powder - 2 to 4 tbsps
Jiggery - 3 tbsps
Gingelly oil - 10 tbsps
Asafetida powder - ½ tsp
INGREDIENTS FOR DRY ROASTING
Methi seeds - 2 tsps
Mustard seeds - 1 tsp
Dry roast the methi seeds and mustard seeds separately and powder it in a mixie and keep aside.
Wash, and slice the mangoes with the skin about 1/2 an inch in length, add salt and marinate for overnight.(if you don’t have time to marinate add the salt with the chilli powder while frying).
Heat a pan and add half the quantity of the gingelly oil and add the sliced mangoes and fry it in simmer flame till the moisture evaporates.
Add turmeric powder, and fry for few more minutes.
Add red chilli powder, jiggery and methi mustard seeds powder and mix well.
When oil starts oozing from the pickle remove from flame and allow it to cool.
Store it in a dry air tight container.
Serve with dosas, idlis, curd rice etc.