Kadu Mango pickle

. Using a peeler, slightly pare the dark green skin of mango without peeling the skin completely and cut the mango into small pieces.
2. Add salt in to the pieces, mix well and set aside for 6-8 hours, preferably overnight. (Note : By doing this step, it dehydrates them slightly, so that the mango pieces retain their crispness when pickled.)
3. On the following day heat oil in a kadai, splutter mustard seeds and curry leaves.
4. Reduce the fire to low and add finely chopped ginger ,garlic and green chilly, saute till the raw smell goes.
5. Add red chilly powder, turmeric powder, asafoetida powder and fenugreek powder and saute for couple of minutes.
6. Add salt and pour in water and bring to boil over low heat untill it is fairly thick.
7. Remove from the heat, add mango pieces and mix well. Taste and add salt if needed.
8.Optional – If the mangoes are sour; then if needed add vingear. Let it cool.
9. Transfer it to parani (porcelain jar) or glass bottle…Goes well with Curd rice or Kanji or any other bland preparation.