Instant Mango Pickle

When the first mangoes fell off the trees after the April Showers, I would rejoice, because it meant the appearance of instant mango pickle at the dinner table. I love it more than most other things, but this is the first year that I attempted to make it myself.

Raw Mango cut into small pieces
1/2 tsp haldi powder
1/2 tsp salt
1/2 tsp chilli powder (or to taste)
a pinch of hing
(all these can be adjusted according to taste)

For tempering
3 tsp oil
1/2 tsp mustard seeds
1/3 tsp urad dal
Curry leaves (optional)

Method
Wash Mango thoroughly and wipe with a paper towel, then chop in to fine pieces.
Marinate with the dry powders and keep aside.
Heat oil, add mustard seeds and when it stops spluttering add urad dal and fry till golden brown.
Pour the oil with tempering onto the mango pieces, mix well and store it under refridgeration in an airtight container.
Tastes best after 2- 3 days, and can easily be kept for a month in the refridgerator.