Spring is the time that mangoes are found in abundance in Tropical countries. My mother always liked to make two quick pickles with the baby mangoes: ( you can make them with adult mangoes as well) aava baddalu or menthi baddalu. The only difference between the two is one uses mustard seed seasoning and the other fenugreek seasoning. And for one the mango is peeled and chopped fine which for the other, mango is thinly sliced without peeling.
I typically tend to make the aava baddalu more often, since it is made without peeling the mango and the pickle stays crunchier longer. I have posted the approximate recipe for this in the past, and you can find it here.
Recently I picked up a dozen or so baby mangoes and decided to make both this time. Here is how I made the menthi baddalu. The quantities for the seasoning are approximate and can be adjusted as per personal preference. The mangoes found here are not as sour as those found in India, so I do tend to use less salt and spices.
4 baby mangoes
3 tbsp red chilli powder
1 tbsp fenugreek powder
1-2 tbsp oil
salt to season
Rinse the mangoes and pat dry. Peel and chop the mangoes into fine pieces.
Meanwhile mix the salt, chilli powder and fenugreek powder well. Add to the chopped mangoes and drizzle oil and mix well. Set aside for a few hours to allow the juices to rise.
Mix well, taste to check seasoning. Add any salt or other seasoning if necessary. Transfer to an air tight container and refrigerate. If salt and seasoning is sufficient it will keep for a few weeks or months.
I love to eat it with rice or roti.