As it is the mango season let us now have some mango recipes. Avakkai Mango pickle is a popular pickle variety from Andhra cuisine. The main ingredients for this pickle is mustard seeds, fresh gingely oil and of course fresh sour raw mangoes. This simple and delicious pickle goes well along with dosa, rice, and even with parathas.
2 raw mangoes
½ cup chilli powder
¼ cup mustard powder
¾ cup sesame oil/gingely oil
½ tsp turmeric powder
1 tsp fenugreek seed
1/3 cup salt
Wash the mangoes properly and wipe it with a cotton cloth. Use a sharp knife to cut into bite sized pieces along with the seed. Dry them in a cotton cloth in hot sun for 2 hours.
Keep the mustard seeds in hot sun for 3-4 hours and grind this into fine powder. If you don’t get sunlight, heat a pan for 2 minutes and add mustard seeds and switch of the flame. Let this sit in the hot pan for minutes.
In a mixing bowl add mango pieces. salt, chilli powder, mustard powder, fenugreek, turmeric powder. Add sesame oil and mix well with a dry spoon.
Let this sit for 3-4 days without touching in a dry place. After 4 days the oil will start floating on the top. Mix this well and now it is ready for use
Store the pickle in an air tight container and use only dry spoon to have a long shelf life.
Serve the pickle with curd rice or roti and enjoy!!!