Mango Cut Pieces Pickle

Come summer, its time for "mango rains" at least for a few months and many of us try to make the most of it; So, do I :) But there is a certain variety of mango which is available almost through the year except for a few months here & there - the 'kili mooku mango' (the end of this mango appears like the nose of a parrot).

This mango can be used in many ways:

• Just slice them, sprinkle some chillie powder and salt and relish (prevalent near the beaches of Chennai etc)
• Grate it to make some delicious salad (with other veg of your preference or ginger or alone with chilli powder / green chillie etc)
• An instant pickle that can be relished with curd rice etc. Wash the mangoes, clean, cut it into cubes. In a container, add these diced pieces, diced green chillies (preferably moderate spicy ones), salt to taste and shake to mix all ingredients. Leave it to soak for 30 mts to 1 hour before using. Have it with curd rice (best companion) or any other form of rice mix you might have -- especially when you have pazhaya soru (left over rice soaked in water during the night & consumed next day morning with butter milk, salt and this pickle)
• Grate it and make Mango Thokku (will share the recipe when I prepare this) using either Red Chillies or Green Chillies
• Cut it into small pieces, add it to any sprouts that you may have 
• If its moderate ripe you can cut it into small dices, add some chillie powder, salt, and a few spoons of coconut oil -- you can add a bit of sugar if it is tangy (this is a Kerala style preparation)
• Many more such uses...

Here, am going to share the recipe to prepare Cut Piece Pickle using Red Chillie powder. You will find these served in many of the South Indian marriages and functions. Ideally, this is an instant pickle and is for short term use. However, you can refrigerate and use it for a little longer. 

Ingredients:

1. Kili mooku mangoes : 2 (Regular size)
2. Red Chillie Powder : 1-2 tbspn (or as spicy as you need and as tangy the mangoes are)
3. Salt : to taste
4. Asafoetida/ Hing: 1 tspn
5. Turmeric Powder: 1/2 tspn
6. Feenugreek Powder : 1-2 tspn (Dry roast feenugreek seeds and powder it)
7. Mustard Seeds Powder: 1 tspn (Dry roast and powder)
8. Sesame Oil (Til /gingely Oil): 1/2 cup (you can add more later if rqd)

Method:

1. Wash and wipe the mangoes
2. Put them into small pieces (as small as you like) & place them in a vessel 

   *** Style 1***

1. Add turmeric, chillie, hing, salt, feenugreek and mustard powder to the cut mangoes. Shake it to ensure its mixed
2. In a kadai, heat the oil. As it heats up, remove from fire and pour it into this mixed mangoes
3. Shake it well & allow it to cool
4. Once cool, place it in air tight container -- Refrigerate it to use for longer periods. 

 *** Style 2***

1. Add salt to the cut mangoes. Shake it to ensure its mixed and keep it aside.
2. In a kadai, heat the oil. As it heats up, reduce the flame, and add chillie, turmeric, feenugreek, and mustard powders and finally hing. Immediately, remove from fire and pour it into the salted mangoes.
3. Shake it well & allow it to cool
4. Once cool, place it in air tight container -- Refrigerate it to use for longer periods.