Mango Pickle | Aavakaaya

Mango Pickle | Aavakaaya

Mango Pickle | Aavakaaya

Ingredients:

1. Raw Mango - 5 Cups of mango pieces
2. Garlic cloves - According to our choice
3. Turmeric - 1/2 spoon
4. Red Chili powder - 1 Cup
5. Salt - 3/4 Cup
6. Fenugreek/Methi seeds powder - 1/4 Cup
7. Mustard seeds powder - 3/4 cup
8. Sesame oil/gingelly oil (or Groundnut Oil) - Approx. 250 ml

Preparation:

-Sun dry Mustard seeds for around an hour to ensure that it is completely dry and moist free and make a fine powder of it.
-Dry roast the Fenugreek seeds and grind them in a fine powder.

1 ) Wash and wipe the mangoes with a dry cloth.

• With the help of the sharp thick knife cut the mangoes into pieces in the desired size with the inner shell intact.
• Discard the seed and remove a thin white layer over it.
• Clean the pieces from all the sides with a dry cloth so as to ensure that they are dried well.

2) In a big bowl, take salt, red chili powder, garlic cloves, turmeric, fenugreek seeds powder, mustard seeds powder and mix well.

3) Add the mango pieces in the mixture of spice powder & mix well.

The Mango pickle mixture will look like the spices coated to the mango pieces.

4) Now add the Sesame oil to it until the pickle is half dipped in oil and mix well and transfer the pickle to a sterilized dry jar and cover it with lid and keep it aside for 2-3 days.

• After day-2 check it if some oil might have started floating over the pickle.

• Now check the taste of the pickle and if you feel it necessary then add sufficient salt accordingly and mix with a clean and dry spoon.

• On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra sesame oil to it until the oil floats on top.

5) Store it in a clean air tight plastic container or glass jar or pickle container.

Mango Pickle

Serving Ideas:

Serve Mango Pickle | Aavakaaya with hot steamed rice and ghee, Upma, Khichdi, dosa, idli, Curd rice ,etc.

Mango Pickle | Aavakaaya

Tips/Notes:

• Never store Mango Pickle/Aavakaaya in a steel container.
• Make sure that oil is floating on the Mango pickle up to an 1/2" height for longer shelf life.
• Use mangoes which are of pickle variety (eg. Chinna Rasam Mango, Jalalu Mango) as they have less fiber in it, which are sour & raw and also cut them into the pieces with the inner shell intact.
• Use red chili powder which is specially used for pickles as they give a nice and bright red colour to the mango pickle and also is not so spicy.