As I continue with my pickle fiesta,my observation is that India is a land where people savour and value all the tastes – sweet,salt,sour,bitter and spicy.Each area has its own way and style of food and each one is unique!In my previous post on Punjabi Mango Pickle,I had said that I had made a trip to Matunga market and got home a bag full of lovely raw Mangoes and had planned 2 kinds of pickle with them.This is the other one – an instant South Indian delight which is made in minutes but stays for infinite time if kept in hygienic conditions. In South India,curd rice is a very important component of each meal.Its simply plain rice mixed with yogurt and had with these kind of yummy pickles.This cools the body as the South has tremendous heat all around the year and also helps digest the meal.This pickle is also called Chetumanga Kari.Made from the months of April from the time of Tamil New Year or Vishu which falls around the 14 or 15 of the month to the time when the raw Mangoes are replaced by golden,heavenly aromatic and juicy delicious Mangoes,people had a doubt that they would keep for long.Based on this assumption this pickle was made for short durations and finished quickly. I loved this pickle to bits and wanted to preserve it.I thought that removing the skin of the Mangoes might preserve the pickle and I was so delighted when the pickle kept for 8 months(when it was finally over – sad to say!) when I made a 1 kg batch!So I am sharing this recipe with everyone so that they would also enjoy the same! NOTE 1.I have used Sesame Oil characteristic of South Indian Pickles.You can use Rice Bran Oil which has a neutral texture! 2.I have used Kashmiri Chilli Powder for a mildly spicy taste.If you want a more fiery taste use Tikhalal or Guntur Chilli Powder available exclusively in Andhra Pradesh and Telangana areas. 3.Store in glass jars which are tightly closed,keep refrigerated and use clean spoons for the pickle to last an infinite time.