Priya Avakaya Mango Pickle (extra Hot) 300g

Priya Avakaya Mango Pickle (Extra Hot) is a traditional Andhra-style pickle, known for its intense spiciness and robust flavors. This pickle is made with raw mangoes, a generous amount of red chili powder, and mustard powder, making it a favorite for those who love a fiery kick. Here’s how you can make an extra hot Priya-style Avakaya mango pickle at home:
Ingredients:
Raw Mangoes: 500g (about 2-3 medium-sized mangoes), cut into small cubes
Salt: 3-4 tablespoons (adjust to taste)
Red Chili Powder: 5-6 tablespoons (use spicy varieties like Guntur chili powder for extra heat)
Turmeric Powder: 1 teaspoon
Mustard Seeds: 2 tablespoons
Fenugreek Seeds: 1 teaspoon
Asafoetida (hing): 1/4 teaspoon
Mustard Oil: 1/2 cup
Garlic: 2 tablespoons, finely chopped (optional)
Ginger: 1 tablespoon, finely chopped (optional)
Curry Leaves: 10-12 leaves (optional)
Vinegar: 2 tablespoons (optional, for extra tanginess)
Jaggery or Sugar: 1 tablespoon (optional, for a hint of sweetness)
Instructions:
Prepare the Mangoes:
Wash the raw mangoes thoroughly and pat them dry. Cut them into small, bite-sized cubes, leaving the skin on.
Place the mango cubes in a bowl, add salt, and mix well. Cover the bowl and let it sit for about 4-5 hours or overnight. This allows the mangoes to release some moisture and absorb the salt.
Drain Excess Moisture:
After the resting period, drain any excess moisture released by the mangoes. Spread the mango cubes on a clean cloth or paper towel to dry for a couple of hours. The mangoes should be slightly dry but still retain some moisture.
Roast the Spices:
In a dry pan, roast the mustard seeds and fenugreek seeds on low heat until they become aromatic. Allow them to cool, then grind them into a fine powder.
Prepare the Pickle Masala:
Heat the mustard oil in a pan until it starts smoking. Turn off the heat and let it cool slightly.
Add the chopped garlic and ginger (if using) to the warm oil and sauté until they turn golden brown.
Add turmeric powder, red chili powder, asafoetida, and the roasted mustard-fenugreek powder to the oil. Mix well to form a spicy paste.
Combine Mangoes with Spices:
Add the dried mango cubes to the spice paste and mix thoroughly, ensuring that the mango pieces are evenly coated with the masala.
If using vinegar, add it now, along with jaggery or sugar if you want a balance of sweetness. Mix everything well.
Cool and Store:
Allow the pickle mixture to cool completely.
Transfer the pickle to a clean, dry glass jar. Ensure the pickle is well-packed, and cover it with the remaining mustard oil to prevent spoilage.
Rest and Serve:
Seal the jar tightly and let the pickle mature for at least 5-7 days before using it. This resting period allows the flavors to meld and intensify.
Tips:
Store the pickle in a cool, dry place. It can last for several months if stored properly.
Always use a clean, dry spoon to serve the pickle to maintain its freshness and prevent contamination.
Adjust the spice level according to your taste, but for an extra hot version, using a spicier variety of red chili powder is key.
This homemade Priya-style Avakaya mango pickle is perfect for those who crave intense heat and bold flavors in their meals!