Raw Mango 1( I have used totapuri)
Panch Phoran 1/2 tsp
Hing a pinch
Mustard powder 1 tsp
Turmeric 1/2 tsp
Red chilly powder 2 tsp
Oil 2 tsp
Salt as per taste
Chop mango into 1 inch pieces and spread on a plate.
Heat oil in a pan add panch phoran and hing and fry for 2mins or until done.
Add mango pieces and fry for 2-3mins or until mango is slightly cooked.
Add turmeric, chilly powder and salt and mix well.
Make sure the powders are coated well on the mango slices, remove from flame and transfer to a bowl.
Instant Mango Pickle can be serve immediately with curd rice, this pickle doesnt need to be matured hence you can serve immediately after preparing :)
Refrigerate and preserve Instant Pickle upto 15 days.