mango pickle kerala style

Ingredients 

to make Kerala Mango Pickle

 :

• Mango
  Mango (English) / Mampazham / Manka (tamil) / Mampazham (malayalam) / Mamidi Pandu (telugu) / Mavina Hannu / Mavinkayi (kannada) / Aam / Keri (hindi) / Aam (Bengali) / Keri (Gujarati) / Ambo (Konkani) / Amba (Marathi) / Amba (Oriya) / Amb / Aam (Punjabi) / Amb (Kashmiri) / 
  
  for more details, click the name of the ingredient
   (large) - 1 
• Red chilly powder - 1/4 cup
• Turmericpowder
  Turmeric Powder (English) / Manjalpodi (tamil) / Manjalpodi (malayalam) / Pasupu (telugu) / Arashina / Harasina Pudi (kannada) / Haldi / Hardhar (hindi) / Halood (Bengali) / Hardhar / Haldi (Gujarati) / Haladpito (Konkani) / Halad / Halede (Marathi) / Haladi Gunda (Oriya) / Haldar / Haldi (Punjabi) / Lader (Kashmiri) / Haladi (Urudu) / 
  
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   - 1/4 tsp
• Fenugreekseeds
  Fenugreek Seeds (English) / Vendhayam (tamil) / Uluva / Venthiam (malayalam) / Menthulu (telugu) / Menthe / Menthya (kannada) / Methi Dana (hindi) / Methi (Bengali) / Methi (Gujarati) / Methi (Konkani) / Methi Dane / Methi (Marathi) / Methi (Oriya) / Meth / Methi (Punjabi) / Menthae (Tulu) / Meeth (Kashmiri) / Methe (Urudu) / 
  
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   (Uluva) - 1/2 tsp
• Mustardseeds
  Mustard Seeds (English) / Kadugu (tamil) / Kadugu (malayalam) / Avalu (telugu) / Sasuve / Karisasive (kannada) / Rai / Banarasi Rai / Sarson (hindi) / Sarsay / Shorshe / Rai (Bengali) / Rai (Gujarati) / Sasaun (Konkani) / Mohori (Marathi) / Sorisa / Sarosha (Oriya) / Rai / Banarasi Rai / Kalee Sarson (Punjabi) / Sasive (Tulu) / Aasur / Sorisa (Kashmiri) / Rai, Banarasi Rai, Kalee Sarson (Urudu) / 
  
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   - 1/4 tsp
• Asafoetida(Kayam) - 1/4 tsp
• Salt
  Salt (English) / Uppu (tamil) / Uppu (malayalam) / Uppu (telugu) / Uppu (kannada) / Namak (hindi) / Laban / Noone (Bengali) / Meethu (Gujarati) / Meet (Konkani) / Mith (Marathi) / 
  
  for more details, click the name of the ingredient
   - 1/4 cup
• Gingelly oil/cooking oil - 1/4 cup
  Directions
   to make Kerala Mango Pickle
   :
  • 1)Cut the mango into small dices and remove the pit.
  • 2)Add salt and turmeric and keep it aside for 5-6 hrs.
  • 3)Add red chilly powder and mix it well.
  • 4)Roast fenugreek seeds, dry grind it and keep it aside.
  • 5)Heat oil in a pan.
  • 6)Add mustard seeds and when they start to splutter, add asafoetida.
  • 7)Allow it to cool.
  • 8)When the oil becomes room temperature, mix it with the mango pieces.
  • 9)Add the roasted fenugreek powder and mix well.
  • :- Serve with rice and curd.