It is super easy to make.
A mango pickle is made with tangy unripe green mangoes, spices, salt and oil.
As you travel through India’s length and breadth, you will find people pickling raw mangoes, in both sour and sweet versions and enjoying them with their everyday meals.

Serving Suggestions:
*Mango Pickle is best with curd rice! 3-4 pieces are served and the serving goes on for 3 or more times for any pickle addict! It is one of the ingredient in Onam Sadhya. It also goes well with variety rice, roti / chapathi, paratha, methi thepla, meals in any form.
*Use oil generously for the Instant Mango pickle to last for nearly a week unrefrigerated and lasts even a month when refrigerated.
*Do not have the spoon always inside the pickle container as it will considerably reduce the shelf life.

Tips:
*Choose raw mangoes that are firm.
*If more oil floats on top (as for any pickle) it increases shelf life so may be add 1/4 cup oil if you want more shelf life.
*Always use clean spoon every time. Also don't keep steel spoon immersed in the pickle, the pickle will get spoiled easily.
*Use dry jars to store the pickle

WHAT SPICES ARE USED TO MAKE A SOUTH INDIAN PICKLE?

*Oil: In a typical pickle, Sesame oil is used but you can use any flavorless oil you like. Avocado, Sunflower or Canola oil work great in this recipe. I used avocado oil here.
*Fenugreek seeds: Fenugreek seeds or methi seeds add a special kind of bitterness to the pickle that goes perfectly well with the sour Mangoes.
Mustard seeds: Mustard seeds, in my opinion, is the most important ingredient in a pickle. They have an amazing aroma when ground and remind me of summer back home.
*Red Chili powder: Some pickles do not use red chili powders in their recipes, especially the north Indian style pickles, but its a must ingredient in a South Indian Pickle. Make sure you get a bright red one for a beautiful red pickle. Spice level is entirely dependent on the red chili powder you use, so adjust the spice accordingly.
*Kashmiri Chili Powder
Garlic: I love lots of garlic in my pickles but if you are not a fan, please avoid it.

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