Mango Pickle/ Avakaya
Mango Pickle/ Avakaya
Cooking Instructions
- 1
Wash and clean the mangoes and got them cut as in picture. Let them dry under fan for some time. Later remove the transparent skin from each mango piece. Then take a large baisan. Take a smaller baisan. Keep ready a clean and big plastic container. With small baisan take chilli powder, mustard powder in equal quantities. Add to the large baisan. Add 3/4 th of salt to the baisan. Mix well. Add 2 ladles of oil.
- 2
Add methi seeds, Hing and turmeric. Mix well. Now take same small baisan full of the mixture and add to another large baisan. then take mango pieces in the same small baisan 2 times and add to the large one. Add 2 ladles of sesame oil mix mango pieces and the chilli powder mixture properly. Transfer to a plastic container.
- 3
Repeat the process till all mango pieces are done. Add more oil on top of the pickle. Leave it for 3 days. On 4th day heat oil and add Hing. For this pickle we need 2 litresof oil. After cooling add oil to the pickle container. Oil is the main preservative of this pickle. Dry 1/2 kilo garlic in sun and remove the skin and add to the pickle. After 4 days the smell and taste of this pickle is heavenly. We telugus eat it with hot rice and ghee. Its perfect for curd rice, Roti, Idli, Dosa etc.
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