Grated Mango Chutney/ Mamidi kooru pachadi
I large raw mango grated
Chili powder 4sps
Salt to taste
Haldi 1/4 sp
Garlic cloves 5
Mustard seeds 1/4sp
Red chili 2
Curry leaves 5
Udad dal 1sp
Fenugreek seeds 5
Grate raw mango and keep aside.
Add chili powder,haldi and salt to it and mix well.
Now add Oil and mix well.
In apan heat 1sp oil and add mustard seeds, fenugreek seeds, red chili, udad dal and curry leaves.
Fry for a minute and add this tempering to to the mixed pickle.
That's it yummy instant mango pickle is ready.
Leave this for a day in a air tight container.
Can be used from the 2nd day with hot rice, dosa, idly etc.
Can be stored for 4 to 5 days.