- Sour mango - 1 cut into small pieces approx 2 cups(you can leave the skin on or peel it according to your preference)
- Methi/fenugreek seeds - 1/4 tsp
- Green chillies - 8 cut into rig rings
- Garlic - 4 cloves
- curry leaves - 1 spring
- mustard seeds - 1/2 tsp
- turmeric powder - a pinch(optional)
- vinegar - 1/2 tsp
- salt - to taste
- Oil - 2 tbsp
- Water - 2 tbsp
Heat oil in a pan and add the mustard seeds and fenugreek seeds.
When they splutter add the curry leaves, green chilly and garlic and stir fry for a minute.
Add in the turmeric,vinegar and water and salt and turn the flame off.
Add in the mango pieces and mix well.
Store in a clean dry jar for 1 day before using.
This pickle stays fresh outside only for a week.