Priya Cut Mango Pickle 300g

Priya Cut Mango Pickle is a classic South Indian pickle made with raw mangoes, spices, and oil. It’s known for its tangy, spicy, and slightly sour flavor, making it a favorite accompaniment to rice, parathas, and curd rice. Here’s how you can make Priya-style cut 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: 3-4 tablespoons (adjust to taste)
Turmeric Powder: 1 teaspoon
Mustard Seeds: 1 tablespoon
Fenugreek Seeds: 1 teaspoon
Asafoetida (hing): 1/4 teaspoon
Mustard Oil: 1/2 cup
Curry Leaves: 10-12 leaves
Garlic: 2 tablespoons, finely chopped (optional)
Ginger: 1 tablespoon, finely chopped (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 will help the mangoes release some of their 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 spice powder to the oil. Mix well to form a spice paste.
Combine Mangoes with Spices:
Add the dried mango cubes to the spice paste and mix well to coat the mango pieces evenly with the masala.
If using vinegar, add it now, along with jaggery or sugar if you prefer a slightly sweet flavor. Mix everything thoroughly.
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 3-5 days before using it. This resting period helps the flavors develop 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 preference.
This homemade Priya-style cut mango pickle is a flavorful and tangy addition to any meal, offering a burst of authentic South Indian flavors!

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