Last year May-June I pickled my first mangoes into a lovely jar full of fiery yumminess.

Summer for me is obviously mangoes and particularly grandmoms grand mango pickles - avakaya and magaya. Ofcourse I think we telugus are a land of pickles, one hotter than the next. Traditionally, the avakayas and magayas are the grand dames of pickles and summer. But for regular, daily delish accompaniments, we rely on quick mango pickles that hardly take any time.

Last year this time I made a batch of the workaday mango pickle, very similar to the recipe that Priya shared. We use chilli powder, salt and temper the mangoes with mustard powder and seeds and sesame oil.