Seasonal Indian Green Mango Pickle

1. Rinse the mangoes and then dry them.

2. Chop the mangoes into bite-sized pieces or cubes.

3. Ensure the chopped raw mangoes amount to about 1 cup.

4. Place them in a mixing bowl or wide dish.

5. Sprinkle turmeric powder, red chili powder, and salt on the chopped raw mangoes.

6. Heat oil in a pan for tempering, add mustard seeds, and once the oil heats up, pour it into the diced mango bowl.

Serving

1. This pickle pairs well with paratha, rice, or bread.