Instant mango pickle

I'm a big fan of pickles and I always prefer to easy and simple methods for preparing them. Today i am sharing such a simple pickle recipe with you all. You won't be able to preserve it for longer periods like the normal pickles. Just a maximum of 4-5 days. Thats the shelf life of this pickle. That too only if you refrigerate it. ( I empty the pickle bottle within hours after preparing the pickle..so no tensions for me!!! :) ) 

A quick and easy method to prepare mango pickle..!!!!!!!  Goes well with  curd rice

Ingredients:

• Mango : 2 medium
• Green chilly : 3
• Garlic : 4 to 6 cloves (optional )
• Chilly powder : 1 tspn
• Salt
• Oil (I used sesame oil)

To temper:

• Mustard / kaduku : 1/2 tspn
• Fenugreek seeds / uluva : 1/4 tspn
• Asafoetida : A generous pinch

Method:

• Wash and cut the mangoes into small cubes.
• Heat a pan with oil and add mustard.
• When the mustard splutters add fenugreek seeds.
• Add green chillies and garlic cloves.
• Add mango pieces and mix well.
• Now add chilly powder, salt and asafoetida. Mix well.
• Add 1 tablespoon of water and cook it on a low flame for a few seconds.
• Switch off the flame and allow the mixture to cool.
• Transfer the contents to a dry jar and refrigerate.
• Use within 4-5 days after preparation.   

Note:

• Always use a dry spoon to take the pickle from the jar.