Vadu Mangai Vurugai (Mango Pickle)

Ingredients:
Vadu mangai 1 kg 
Crystal Salt 1/2 cup
Chilly powder 1/4 cup
To be powdered items:
Mustard seeds 1 and 1/2 tbsp
Fenugreek 1 and 1/2 tbsp
Cumin seeds 3 tbsp
Coriander seeds 6 tbsp
For seasoning:
Asafoetida 1/4 tsp
Turmeric powder 1/4 tsp
Preparation Method:
Mangoes should be sour.
Very tiny mangoes will not be suitable for pickles.
Mangoes should be atleast 1 to 1 and 1/2 inch long.
Mangoes should be fresh, without any black dots.
There should not be any cuts or damages.
Wash all mangoes well and spread them in a dry cloth.
Wipe them well, so that the moisture is absorbed well by the cloth.
Now cut the dry mangoes in to two and remove the seeds  inside.
Cut the mangoes in to pieces.
Take a big glass bowl  which is dry.
Put some mango pieces inside the bowl and sprinkle salt on it.
Again put some mango pieces into the bowl and sprinkle salt on it.
After adding all the pieces and salt, keep it aside for 2 hours.
Powder all the items given in ' to be powdered' column.
No need of roasting.
Add the powder to the bowl and mix well with a dry spoon.
Now add  chilly powder and mix well.
Heat  4 tbsp oil in a pan  and add asafoetida and turmeric powder.
Remove from heat and let it cool for 30 minutes.
Add the oil to the mangoes and mix well.
Pickle should be mixed well often. 
Even a single drop of water will spoil the pickle.
Mixing the pickle frequently is necessary for 1 or 2 days.
Transfer the pickle to a dry  glass  bottle and store in the refrigerator.
Mango Pickle goes well with curd rice, upmas,idlis and dosas.
Mango pickle is a favourite side dish in Indian cuisine.
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