Pachi Mamidakaya Pachadi-Raw Mango Pickle

Preparation Time:20 minutes

Serves:6

Ingredients:

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

Procedure:
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.
Tips:
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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