Mavinkai upinkai -- Mango pickle

My favorite memories are from my summers in India when my mom used to be busy making pickles and sandige. A post about sandige is for another day. This time I found some baby mangoes and decided to make instant mango pickles that only lasts for a week or so. I went to Global Foods the other day and was pleasantly surprised to see small mangoes in a bin. I picked a few and ate some up with salt and chilli powder. With the rest, I made this pickle.

Recipe: Mavinkai upinkai

Ingredients:
12 tender small mangoes -- Chopped into small pieces, about 1/2 inch size
Oil -- 2.5 tbsp
Salt -- 1.5 tbsp (or more)
Red Chilli powder -- 1.5 tbsp
Mustard seeds -- 3 tsp
Fenugreek (Methi) seeds -- 2 tsp
Asafoetida (Hing) -- 1/2 tsp

Method:
1. Make sure you wash and wipe the mangoes well. It should be completely dry. Using a clean knife, chop the mangoes and place it in a glass container.
2. Mix the salt and red chilli powder with the mangoes.
3. Dry fry one teaspoon of mustard seeds and methi seeds. Make a powder and add that to the mango mixture as well.
4. Heat oil and add the remaining mustard seeds, methi, and when the mustard starts spluttering add hing. Pour this oil over the mango mixture. Stir gently with a clean dry spoon.
5. Cover and let it rest for a few hours before you eat it.