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Mango pickle is one among the foremost commonly made condiment in Indian Homes. Avakkai may be a well-liked Pickle variety from Andhra Cooking. A Cuisine documented for its hot & spicy foods. it’s extremely hot, spicy, attractive and an overall hand licking one.

This homemade avakkai pickle not only is more enjoyable than the purchased ones but is additionally way much healthier than them because it has no additives and cost-effective too.

INGREDIENTS:-

1. 3 - 4 cups raw green Mangoes medium size

2. 1 cup Mustard seeds powder

3. 1 cup red flavorer

4. 1 cup Salt

5. 1 ¼ cups Gingelly oil

6. 2 tablespoons Methi seeds

7. Few cloves Garlic (optional)

8. 1 tablespoon Turmeric powder

METHODS to form AVAKKAI MANGO PICKLE:-

1. Clean the mango perfectly with a pure cotton fabric. Use a really distinctive blade and dig chew scaled items maintaining the problem spend of the seeds unchanged. there’ll be a thin part connected to the problem spend. employing a clear blade Clean and take away off.

2. powdered mustard seeds and fenugreek seeds for 3-4 time to urge them insufficient sharp. Dry cook them for few a couple of moments.

3. Powdered them.

4. during a big dish, add salt, mustard - fenugreek powder, garlic cloves.

5. Mix everything well. Our pickle masala is ready to use

6. thereto add chopped mangoes. Mix perfectly.

7. Take an enormous pickle bins. Add little masala covered mango into the jar. Add some oil. Again add some more items and spare oil. Finally, remaining mix and oil into the jar. Cover the lid and keep it aside for 2-3 times.

8. After 2-3 times, examine if oil is sailing on the jar. Mix it perfectly with a transparent scoop and flavor. It should be little high salt at this level as mangoes are yet to require in. So if needed add 1-2 Tsp of salt. Let it sit during a clear dry position.

9. After 7 days, you’ll begin using the delicious Avakai pickle. Store this during a clear dry position and use a fresh dry scoop. After per 30 days you’ll exchange it a jar and confine the fridge for later use.

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