Amma's Kadumanga Recipe

Needed
Mango - 3 ( medium)
Garlic - 10-12 cloves
Green chilli - 3 slit into two
Dry red chilli - 2
Mustard - 1 tsp
Red chilli powder - 1/4 cup
Asafoetida powder - 2 tsp
Roasted fenugreek powder - 1 tsp
Oil- 1/4 cup ( or more if you want)
Salt to taste ( 3 tablespoon gives medium salty pickle)

Method :

• Cut the mango into small pieces 
• Mix it with salt and asafoetida powder . Keep aside
• Mix red chilli powder with 1/4 cup of water and make a smooth paste to avoid burning and colour change .
• In a kadai heat the oil , add dry red chilli, mustard,garlic , green chilli and saute till green chilli and garlic are browned.
• Turn flame to simmer . Add the red chilli powder paste . Let this cook till the raw smell goes . 
• Add the roasted fenugreek powder ( if you have instant fenugreek powder add it  ; or simply roast and crush some whole fenugreek which is more flavourful) 
• Switch off the stove . Let the mixture cool off .
• When it has cooled to room temp add it to the mango pieces and mix well. Check salt. 
• Transfer to a jar 

Note:

• Can be used right away though tastes better after one day.
• Has to be kept in refrigerator 
• If you have to add more salt boil some in 1/4 cup of water and add to the pickle .