AVAKKAI PICKLE RECIPE

 

INGREDIENTS:

Mangoes cut into cubes with shell – 6
cups
Turmeric powder - 1/4 cup 
Chilli powder - 1 cup 

(I used 3/4 cup chilli powder and 1/4 cup  Kashmiri chilli powder)
Crystal salt (powdered) - 1 cup 
Mustard seeds powder - 1 cup 
Methi seeds - 1 tablespoon
Black chenna dhal - a handful 
Gingelly oil (Sesame Oil) - 2 to 3 cups

METHOD:

Select firm mangoes (preferably avakkai variety as it stands for a longer period). Wash and cut mangoes into slightly big cubes with the shell (this is an important step and slightly tough job) OR get it cut by the vendor. 

Remove the membrane sticking to the shell from all the cut pieces. Wipe each mango piece with a clean white cloth and allow it to dry completely.  

Powder crystal salt. Powder mustard seeds.  

In a wide vessel, put cut mangoes, add turmeric powder and oil, mix well until all the mangoes are coated. 

Take another wide vessel, add mustard powder, chilli powder, salt, fenugreek seeds, black channa, oil and mix well. Take a handful of cut mango, coat it in the above mixture and put in a glass bowl or jar. Repeat the process with all cut mangoes.

Transfer it to a clean porcelain jar OR sterile bottle, add some more oil, mix well and close tightly.  Mix well daily with a long wooden spatula for 5 or 6 days. Hot and spicy avakkai is ready. 

Another less spicy version and a quick version can be seen here. 

NOTE : Always use a dry spoon to take out the mangoes.