Pachi Mamidakaya Pachadi-Raw Mango Pickle

Preparation Time:20 minutes



1 green raw mango
3 cloves of garlic
1 teaspoon mustard seeds
1 spring curry leaves
pinch of asafetida
1/2 teaspoon fenugreek powder
1 teaspoon chili powder(adjust depending on spice needed)
pinch turmeric powder
1 green chili minced
1/2 teaspoon lemon juice or vinegar
1 teaspoon oil

1.Cut the raw mango into really small pieces, alternatively you can also grate the mango. Mix salt and keep aside.

2.Take the turmeric, chili powder, fenugreek powder and asafetida in a small cup and keep it ready.
3.Heat the oil in a pan and add mustard seeds and let them crackle ,then add the curry leaves and garlic and green chili and saute for 1 minute. 
4.Reduce the flame and add the powder mixture and add a teaspoon of water and mix, make sure it doesn’t burn.
5.Add mango and mix well. Remove from stove and add lemon juice or vinegar.
If you like it more tangy you can add more lemon juice or vinegar.
Fenugreek powder adds a bit of bitterness, so do not add too much, slight bit of bitterness balances the tangy flavor of mango.
You can add more water for a little saucier pickle.
Do not cook the mango,just stir and remove from the stove.
Serve with Rice.

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