Pickles……. Wow Yummy… I think its hard to find a person who doesn’t like mango pickle. This sour,hot and spicy adds taste to our food. Here in US I am missing that taste of homemade pickle made by my mom or my mother-in-law. One day I was talking to my co-sister who stays in Mumbai. She told me that she made this “Avakai” because he was also craving for mango pickle there in Mumbai. So I got this recipe from her eventually from her mother. I followed her recipe and I must say this is mind blowing.
“Avakai” is name for Mango pickle in Telugu. I hope you like this lip-smacking recipe of avakai. Please try this out and let me how it was.
6 glasses of Mango pieces.
1 glass mustard seeds powder
1 glass red chili powder
1 glass salt
1 tsp fenugreek powder
1 to 1 1/2 glass oil( sesame oil or groundnut oil)
1 tsp Asafoetida
1) Mix all mustard seed powder,chili powder, fenugreek powder and salt to the mango pieces in a large bowl and keep it aside.
2) Now heat up the oil in a pan and add Asafoetida to it when its hot enough.
3) Let the oil cool down to room temperature.
4) Add this oil to the above mixture and mix it properly. ( It should be little more that what is needed to wet the all the spices. Oil will ooze after a day or two)
5) Keep it aside in glass or earthen vessel for 3 days and the pickle is ready to eat.
6) After 1 or 2 days taste the pickle to see if it needs some more oil or salt and add accordingly.
1) Wash and dry the mangoes before cutting them into pieces.
2) If the mango is not very sour reduce the amount of spices accordingly. (esp salt and chili powder)
3) Add fenugreek powder little bit if you feel it will be very bitter. You can taste it later and add some more if needed.
4) If you are preparing this pickle for just 3 4 weeks you can add the ginger garlic paste to the heated oil and fry it till it turn golden brown in color. It tastes awesome.