Pre-Preparation: Wash and chop raw mango into small pieces. Pat dry in a towel. Make sure there is no moisture in the mango pieces. Dry roast 1 tbsp methi seeds till golden brown and aromatic. Let it cool, then grind to a fine powder and transfer to a bowl. Grind 1 tbsp mustard seeds to a fine powder and keep in a bowl.

Wash and chop the raw mango finely into small cubes along with the skin.

Andhra Mango Pickle (Mamidikaya Menthi Pachadi): In a wide bowl, take 1/2 cup chopped raw mango pieces. (In Andhra style pickle, you can cut the mango pieces into bite-sized pieces or chop finely as you wish). Add red chilli powder, turmeric powder, salt, crushed garlic, mustard seeds powder and roasted methi seeds powder. Mix well and keep aside.

Heat sesame oil in a kadai and add hing. Mix well and switch off the flame. Let the oil cool down completely. Then add the oil to the spiced mango pieces. Mix well and cover it. You can enjoy with curd rice or mix with plain rice and eat immediately, or set aside for a day so the oil floats on top for rich flavor. Refrigerate the leftover pickle in an airtight container.

Kerala Mango Pickle (Manga Achar): Take the chopped mango pieces and add salt. Mix well and keep aside for 1 hour (this step is optional). Heat sesame oil in a kadai. Splutter mustard seeds. Saute finely chopped ginger and garlic for a minute, then add curry leaves. Simmer the flame completely. Add red chilli powder, turmeric powder, mustard powder and methi powder, mixing well without burning the spices. Switch off the flame immediately. Add the chopped mango pieces and vinegar. Mix well in the residual heat and check for taste. Add more salt and chilli powder if needed. Let it cool down completely, then store in an airtight container and refrigerate.

Tamil Nadu Style Mango Pickle (Mangai Oorugai): Take the chopped raw mango pieces in a bowl. Add red chilli powder, turmeric powder, roasted methi seeds powder and salt. Mix well and set aside for 10 minutes. Check for taste and add more spice powders if needed. Heat sesame oil in a kadai and splutter mustard seeds. Add this hot seasoned oil to the mango pickle. Mix well and serve immediately.

All these pickles stay good for one week if stored and handled properly in an airtight container. Refrigerate until use and always use a clean, dry spoon to handle. Tastes best with curd rice and dal rice. Enjoy!