Spicy Ripe Mango Pickle

Mangoes is about to say good bye as the summer ends & it's the arrival of monsoon....
Before mangoes disappear now is the time to store ripe mangoes & ii's the best time to buy ripe mangoes so that you can preserve it.. I cut a few of them into small cubes & some of them i blend to a paste & transfer them to a small 1 cup air tight freezer safe containers pop them in a freezer & use whenever i like...my friend keeps for 1 year mine ends up within 6 months :) D
 When i bought the mangoes i never thought i would end up making this pickle. Some of the mangoes were semi ripe so decided to make instant ripe mango pickle....Didn't have an idea how to prepare a pickle as i'm not an expert when it comes to pickle ( i used to make a delicious tomato pickle, next time i prepare it i'll make sure to post it) , i browsed through nearly 20 pickle recipes that gave me a idea & ended up so delicious that i couldn't stop eating it :P Mind you it's very addictive :)
Can refrigerate it for 1 month it's been 3 weeks in my fridge & as the days go by every spoonful is so yummy :)

Ingredients :

• 750 gm / 4 semi ripe mangoes.
• 1 tbsp spicy red chilly powder.
• 1 tbsp byadgi / kashmiri chilly powder.
• 1/4 tsp turmeric powder.
• Salt to taste.
• A marble size jaggery.
• 1/4 tsp ginger paste or powder.

Seasoning :

• 1/2 tsp mustard seeds.
• 1/4 tsp jeera / cumin seeds.
• A dash of methi.
• A pinch of  hing / asafoetida. 
• Few chopped curry leaves.
• A dash of nigella / kalonji / onion seeds
• 1/4 tsp saunf / fennel seeds.
• 2 tbsp oil .

Method :

• Wash, peel & cut the mangoes into small cubes.

• Add both the red chilly powder, salt to taste,turmeric powder, jaggery& ginger paste or powder.

• Add 2 cups water when it boils turn on medium flame & cook till mangoes are soft ( do not worry @ first you might find it very spicy once it thickens it won't be very spicy & after 2 days it will be less spicy, but if you like you can reduce the spicy red chilly powder).

• Once it thickens mash half the mangoes with a back of a spoon some let it remain in cubes.

• Let's season it heat 2 tbsp oil in a pan add the mustard seeds when it stops poping add the jeera, methi, saunf, nigella seeds, hing & the curry leaves saute till curry leaves are crisp off the flame & add them to the mango mixture & mix well. 
• Simmer for 5 mins take off heat & let it cool & refrigerate it. 

• Enjoy with rice or chapati.