Avakaya Sample - Mango Pickle

Ingredients:

• 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.

1. Wash and wipe the mangoes clean. Let them dry for a few minutes. No need to place them in the sun.
2. Cut the mangoes into three-inch pieces. 
3. Take a clean dry bowl/dish. 
4. Take a glass/cup for measurement. 
5. The standard ratio of mango pieces to the powder mix is 2:1.
6. Measure the powders and mix in the dry bowl. Keep the mango pieces aside. Add later.
7. Check for taste. The flavors and spice depend on the brand of powders used. The quantity may also change accordingly. 
8. Taste the spice mix once before adding the mango pieces. Add the methi seeds, garlic cloves, and black channa. 
9. Mix and add the mango pieces. Mix well. 
10. Start adding oil while mixing. Reach a stage where the oil floats on top. Give one final mix and keep aside. away from moisture. 
11. After 24 hours mix well. Store in an airtight container (plastic/glass/ceramic).  
12. Wait another 24 hours. Mix again. Serve with hot rice, parantha, etc. 
13. 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.