For the Mangakari (Easy/ Instant South Indian Mango Pickle) : Add the salt and chilli powder to the chopped mangoes, mix well and keep aside.

Now heat the oil and add the mustard seeds. When they splutter, add the asafetida and curry leaves, stir once and take off the flame.

Pour this mixture into the chopped mango mixture and mix well.

I usually add the mangoes to the pan with the tempering and mix everything in it. The residual heat of the pan softens the mangoes a wee bit.

Cool, bottle and refrigerate. Serve with curd rice (yogurt and rice) or according to preference.

This pickle will last about 5 days as it has very little oil.

For the Manga Thokku (Sliced & Cooked South Indian Mango Pickle) : Peel the mangoes and, with a sharp knife, slice slightly thick pieces (see picture) off the mango into a bowl. I just thought I should mention that the mango slices in my picture are not ripe. They are raw but that colour.

Heat the oil in a wok/ pan. Add the mustard seeds. When they splutter add the asafetida, sliced mango, salt and curry leaves. Cook, on low heat, till the mango is soft.

Add the chilli powder and stir till the oil floats on the side of the wok/ pan. Now add the fenugreek powder and jaggery powder. The jaggery powder is added only to offset the sourness of the mangoes.

This is a spicy pickle and the jaggery should not impart any sweetness to it. Stir well till everything is well mixed. Take off the heat. Cool and bottle.

Though this pickle has a lot of oil, it would be a good idea to refrigerate it.