I realise that God exists whenever I get to have Maavinkai Uppinkai (Raw Mango Pickle) with MosuruAnna (seasoned yoghurt rice)😃 It is a simple recipe to follow.
Craving a fancy twist ? Use this same recipe with raw green apples. It tastes delish 😋

Music by Ms Maitreyi Manjunath
“Pehla Nasha”
Special thanks to Praveen KariyanahalliRaju

Ingredients
Raw green mango: 3
Salt: 2 tbsp
Red chilli powder: 2 tbsp
Raw mustard seeds: 1 tbsp
Fenugreek/Menthya: 1 tbsp
Sesame Oil: 2 tbsp
Mustard seeds: 2 tsp
Asafoetida/ Hing: 1/2 tsp

Method
Cut mangoes into desired shape. Large pieces is preferred as the pulp shrinks over time. Make sure each peel has the green peel covering.
Roast the Menthya seeds to golden brown colour and powder it well.
Take it in clean,dry mixing bowl.
Add salt, red chilli powder, raw mustard powder, roasted and powdered Menthya seeds(Fenugreek) in this order.
Heat oil, add mustard seeds. After it sputters , add Hing and turn off the heat . Mix into the pickle after it cools completely to room temperature.
Relish it as a side dish !

Tips
Do not use this recipe for lemon or lime pickles
Sesame oil is highly recommended .
If not then use non aromatic oil.
Use raw mango. Ripe mango makes it a sweet and soft texture.
Shelf life is ~one month.
Store it in clean, dry glass or porcelain jar.