Ingredients:
Method:
Please refer to the video for the detailed recipe.
- Mangoes- 3
- Salt- 50- 60 gms
- Mustard Powder- 75 gms-100 gms
- Red Chili Powder- 75 gms - 100 gms
- Oil- (Ground nut oil/ Gingelly oil)
- Fenugreek seeds- 3 tsp (Methi) (Optional)
- Garlic Cloves- 15-20, peeled (Optional)
- Balck Chana- 1/8 cup (Optional)
Method:
Please refer to the video for the detailed recipe.
- Wash and wipe the mangoes clean. Let them dry for a few minutes. No need to place them in the sun.
- Cut the mangoes into three-inch pieces.
- Take a clean dry bowl/dish.
- Take a glass/cup for measurement.
- The standard ratio of mango pieces to the powder mix is 2:1.
- Measure the powders and mix in the dry bowl. Keep the mango pieces aside. Add later.
- Check for taste. The flavors and spice depend on the brand of powders used. The quantity may also change accordingly.
- Taste the spice mix once before adding the mango pieces. Add the methi seeds, garlic cloves, and black channa.
- Mix and add the mango pieces. Mix well.
- Start adding oil while mixing. Reach a stage where the oil floats on top. Give one final mix and keep aside. away from moisture.
- After 24 hours mix well. Store in an airtight container (plastic/glass/ceramic).
- Wait another 24 hours. Mix again. Serve with hot rice, parantha, etc.
- The pickle will stay good for 3 months. Adjust the ratio and prepare in larger quantities. This is the recipe used for the yearly Avakaya pickle.
