In UK, most Indian restaurants serve a mango chutney (extremely sweet), a mint yoghurt dip (which is usually cooling) and a type of fresh onion relish which can be pretty spicy.
In my favourite Indian restaurant they also serve lime pickle which is gorgeously hot and sour.
Chutneys usually need to be made several weeks in advance so you are better off looking at making the mint dip or the onion relish.
Mango Chutney and Lime Pickle are often available to buy in supermarkets, so just cheat!
Mangoes should be hard ,sour and fresh.Seasonal raw mangoes are perfect to make the pickle.
Mangoes 25 (medium )
Red chilli powder fresh
Methipowder.(1tbsp), chillipowder,salt,mustardpowder 600gms
(If the mangoes are big in size the mixture will be added 1kg)
Method:-Remove the heads and let mangoes stay for ½ hour in water.
To cut the pickle mangoes we have separate (special) knife to use.
Wipe them neatly without any wet,should be completely dry otherwise pickle gets
Take a wide neat bowl and add all masala in to oil along with methi seeds.
Cut the mangoes into medium big sized chunks.remove the layer and hard part
Wipe each bit of mango with a neat towel and add with the masala.
Check out all pieces are neatly coated with masala.
Pour the remaining oil over them.
Store them in a air tight jar with a tight lid.
Mix thoroughly on the third day and pour oil(not hot) on the pickle.
Note:-The oil should be floated atleast 1½-2 cm over level on the pickle.