Fresh mango pickle

Since summer is just around the corner, cooks are beginning to concentrate on mangoes, sweet,sour, pickled, cooked...

There is nothing more delicious among the pickles family than crunchy, raw mango pickles.

Here is a recipe.

1 Raw green mango chopped into 1/2 inch squares
1 Tbsp. red chilie powder
1/2 tsp. turmeric powder
1 tsp. mustard seeds
1 1/2 tsp. asafoetida
1 Tbsp. oil (canola, vegetable or mustard)
Salt to taste.

Heat oil in a pan. Throw in the seeds, let it spurt. Lower or turn off heat. Add turmeric powder. Over the chopped mangoes, spread the red chilie powder and asafoetida. Pour the hot oil prepared with mustard seeds over the mangoes. Add salt, blend in well. Crunchiness of mangoes hold for 2 to 3 days. Promptly refrigerate to slow ripening of the mangoes.