Ingredients:

• 10-12 small raw mangoes (vadu mangai)
• 2 tablespoons mustard seeds
• 1 tablespoon fenugreek seeds
• 1/2 cup red chili powder (adjust to your spice preference)
• 1/4 cup salt
• 1/4 teaspoon asafoetida (hing)
• 1/4 cup sesame oil (gingelly oil)
• A clean, dry glass jar with a tight-fitting lid

Instructions:

1. Wash the mangoes and wipe them completely dry using a clean cloth.

2. Cut the mangoes into small pieces, leaving the skin on. You can remove the seeds or leave them in for extra flavor.

3. In a dry pan, roast the mustard seeds and fenugreek seeds on low heat until they release their aroma. Be careful not to overheat them, as this can make them bitter.

4. Allow the roasted seeds to cool and then grind them into a fine powder using a spice grinder or mortar and pestle.

5. In a mixing bowl, combine the ground mustard and fenugreek seeds, red chili powder, salt, and asafoetida. Mix well to create the spice mix.

6. Add the mango pieces to the spice mix and toss them until they are well-coated with the spices.

7. Heat the sesame oil in a pan until it starts to smoke. Turn off the heat and let it cool slightly.

8. Pour the hot oil over the spiced mangoes. Be cautious as this can produce fumes, so it's best to do this in a well-ventilated area.

9. Mix everything thoroughly, ensuring that the mango pieces are evenly coated with the spices and oil.

10. Allow the pickle to cool to room temperature.

11. Transfer the Vadu Mangai pickle to a clean, dry glass jar with a tight-fitting lid.

12. Store the pickle in a cool, dark place for about a week to allow the flavors to meld. After that, keep it in the refrigerator.

Your homemade Vadu Mangai pickle is ready to enjoy. It's a delightful, tangy, and spicy condiment that pairs perfectly with South Indian dishes like curd rice, dal rice, or any meal of your choice. As the pickle matures, the flavors will intensify and become even more delicious. Adjust the level of spiciness to your preference when preparing the pickle.