Avakkai

Ingredients 

• 12 medium raw mango
• 1 cup mustard Seeds
• 2 cups red chilli powder
• 1 1/2 cup salt
• 1/4 cup turmeric powder
• 1/4 teaspoon asafoetida
• 4 tablespoons fenugreek seeds (methi dana)
• 2 cups sesame oil (til oil)

Method

1. Select good, firm and sour mangoes. Wash thoroughly and wipe them completely dry with an absorbent kitchen towel.
2. Cut the mangoes into half with the seed and then further cut each half in to six to eight equal sized pieces. Spread them on a mat and dry in the sun for about two days.
3. Clean and dry the mustard seeds and pound to a coarse powder. Thoroughly mix red chilli powder, turmeric powder, salt, asafoetida, mustard powder, fenugreek seeds and oil.
4. Remove seeds from the sun dried mango pieces and mix this with the pickle mixture. Transfer to a ceramic pickle jar, tie the mouth with a muslin cloth and keep in the sun for three days without stirring.
5. Fourth day onwards, stir the pickle well and continue to keep in the sun for at least a week to ten days. This pickle will last for a year if kept well.

Nutrition Info