This is one of my favorite instant mango pickles as I was growing up, even more than mango avakai. My mom used to make this all the time in summer.
1. Raw firm mangoes - 2
2. Sesame oil - Indian kind - 1/2 cup to 3/4 th cup
3. Methi seeds - 2 tsp (1 tsp for each mango)
4. Red chillis - 10-15 (about 2 inch long ones) (I go a bunch of red chillis for each mango)
5. Salt to taste
6. Jaggery powder - 1 tsp (removes the bitterness from methi, if any)
Wash and peel the raw mangoes, pat it dry. Cut them into about 1/4th inch pieces, mix well with salt and jaggery powder. Add a spoon of oil and fry the red chillis, just after you switch off the heat, add the methi seeds. Let it cool and grind them into powder, add to the cut mango pieces and mix well. Now heat the oil, be careful not to burn it, but heat it well. Let it cool and add it to the mango. My mom says that if you add warm oil, it will make the mango pieces soft. Keep aside for half a day or overnight so that the mango pieces absorbs the spices.
I prefer eating it with hot rice, but this can be server with idli or dosa too.