Manga kari

This recipe can make a cup of pickle as shown above.Unlike other pickles,mango kari can be had immediately and tastes best when consumed within 2 weeks after preparation.

Ingredients

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• Raw mango - 2 large
• salt - 2 tablespoon(can vary depending on the mango)
• Red chilli powder - 2 tablespoon
• Gingelly oil - 4-5 tablespoon
• Asfoetida powder - 1/4 tablespoon
• menthya powder/fenugreek powder - 1/4 teaspoon

Method:

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• Wash the mangoes well and chop it into very small pieces.Do not remove the skin.
• To the chopped mangoes ,add salt and set aside for 10 min.
• In a kadai,add oil and when its hot,add mustard seeds.
• When mustard seeds splutter,switch off the flame and add asfoetida to it.
• Add red chilli powder to the mangoes.
• Add the tempering to the mangoes.
• Sprinkle menthya powder on top and mix well.

Yummy mangakari is ready.This goes well with molagootal,dosai and curd rice.Refrigeration is required if not consumed within two days.