Summers in the tropical south India meant one thing for sure: yogurt rice at noon with a simple mango pickle to cool you down. There are many versions of mango pickle, but this one takes the cake with its simplicity and the quickness and the amazing taste.
Add the chili powder, salt, hing and fenugreek powder to the top of the chopped mango, don't mix
Heat the oil, and when hot, add the mustard seeds and let them pop
When the popping slows down (make sure to not burn them), pour the seasoned oil on top of the spice mix on the mangoes
Mix well, taste and adjust for salt and chili powder, store in a glass jar for up to 4-5 days
Best with freshly made yogurt rice!
I add about 1/2 to 1 tsp of fenugreek powder to most mango dishes to balance out the tart flavor. To make: Dry roast 1/4 cup of fenugreek seeds, powder when cool and store in an airtight container
I eat this mango pickle by itself because it's so good. I also sometimes mix it in a bowl of yogurt and eat it instead of yogurt rice.
But the classic way to eat this is with freshly made yogurt rice. Recipe to follow!