Tender Mango Pickle

Instructions

1. Peel and chop the mango into small cubes ,bowl it and set aside , leaving the flesh on seed
2. Scrape the flesh on the seed and set aside (this part is the most sour part , so be sure to scraping it )
3. Now in a pan add oil, when ready and not smoking add the tempering taken. When the tempering sputters carefully add it to a blending jar leaving behind the oil.
4. Toss in some salt on the chopped mango pieces and pour the hot oil left after tempering , give a good toss ,so, that the salt mixes with the pieces.
5. Add the scarped mango pieces to the tempering and blend it into a smooth paste .
6. Finally add the paste to the mango pieces and give it a final mix. Let sit for at least four hours before serving . Enjoy this with any food as mentioned above .
7. Notes:: This tastes best when the mango pieces are more marinated in the blended spice mixture , so, leave it to rest for a day The mangoes neither should be almost ripen nor tender . They should be stiff , with lots of fibre , so that the pieces will retain crunchy feeling even after marinating You can add some sugar or jaggery if you like a sweet tint to the pickle I have added the fenugreek seeds in more quantities , so that my pickle will be balanced after marinating , if you don't like the bitter taste you can decrease the amounts of fenugreek This pickle has a shelf life for about 7 days if you spare it.
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