Recipe : Instant Mango Pickle (Vegan) - Tamilian Green Mango Curry

This is a recipe that a Malyali friend told me about ages ago. I end up making it almost every summer (multiple times) as soon as green mangoes are available in the market.

Edited on 27 Mar 13 to add:
Once I posted this recipe, I was told by 2 different Tamilian friends (with absolutely no connection to each other) that this is a summer staple at their home and its called Mango curry.

The trick to making this pickle that is instant (no sunning, brining etc required) is to choose green mangoes that have the right amount of tartness for you. If they aren't sour enough, add some vinegar or lime juice to the mix, but its best to get sour mangoes.

You can make this in as high or low a quantity as you feel like. I make quarter to half kilo at a time and refrigerate it for the week. Longer than that, and it tends to soften and lose its crunchiness.

Ingredients :
250 gms of chopped green mango (if the seeds in the type of green mango you are using are very large, then use more)
1/2 tsp mustard
1/2 tsp jeera (cumin)
sprig of curry leaves
1 tsp of coconut / sunflower / mustard oil (whatever you prefer)
salt to taste
chilli powder to taste (I use around 2-4 tsps depending on the sour spicy balance I want)

Method:
Heat the oil in a pan.
Add the mustard and jeera.
When it splutters, add the curry leaves and chilli powder.
Turn off the flame, and add the mango pieces.
Stir well and add salt to taste.
Stir well again and keep aside for awhile to let the mango absorb the flavours.
If the pickle isn't sour enough for you, add lime juice or vinegar.

Serve at room temperature with your meal.
It goes best with curd rice on a hot summer afternoon.

You can refrigerate the leftovers and serve slightly chilled whenever you want a spicy side with your meal.