Remember the unripe mango from Sunnyvale, well one was made into thokku, the other one is becoming a pickle, an instant pickle actually. I love this pickle have been eating this from the time I was a kid, I think every Malayali knows how to make this. Just remember to store it in the fridge as it does not stay well after two weeks, if it lasts till then. That's the reason I make it in small quantities.
1 unripe mango
2 tbsp gingelly oil
1 tsp mustard seeds
salt to taste
2 tsp chilli pwd
1/2 tsp hing
1/2 tsp fenugreek pwd
Cut the mango into small cubes with the skin. Add salt chilli pwd,hing, and fenugreek pwd, dont' mix just sprinkle these spices on the mango and keep aside.
Now heat oil add mustard seeds, once they splutter pour over the spices and mangoes. Stir well till combined, Check for salt.
Once cool transfer to a sterlized bottle. Keep at room temperature for one day for the flavors to blend, then store in the fridge. Yummo!!! Goes well as a spread on chapati, bread or with rice.