Avakai pickle (andhra style)

Sour Raw Mangoes - 4

Mustard powder - 1/2 cup

  • Red chilies powder - 1/2 cup

  • Turmeric - 1 tsp

  • Salt - 2 tsp

  • Sesame oil - 2 cups

  • methi powder - 1 tsp

  • Garlic Pods - 1/2 tsp

Wash and wipe the mangoes. Cut into half. Remove the seeds.  Further cut into 3 or 4 pieces. Repeat this with all the mangoes. Approximate to 4 cup of cubed mangoes.

In an air tight container, add red chilli powder, mustard powder, salt and turmeric powder. Mix it well and add methi/fenugreek powder along with garlic pods. Now add cut mango slices to the spice powders. Mix them well so that each mango pieces are coated with spice powder evenly. Add about 1/2 cup of sesame oil and mix it all well. Now close it tightly and set it to rest for a couple of days.  

  • Open the container after two days, mix around and add all the oil. Let the pickle rest again for a couple of days in the closed container. After 2-4 days, the pickle is ready to use. Top with more oil as needed, as it acts as a preservative. Store in glass containers or porcelain pots that are tightly wrapped with cloth. Store in a dry but cool place for shelf life upto a year.

Serve avakai mango with curd rice, variety rice, chappathi, parota, naan, poori etc


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