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Mango Pickle

24 Jun

Avakaya / Aavakaaya


Raw Mango 1
Red Chile Powder 2/3 cup
Black Mustard Seeds Powder 2/3 cup
Salt 2/3 cup
Oil 2 cups (app.)

Method of preparation:

Wash, clean and pat dry mango.
Cut the raw mango with the seed into big chunks.

If the mango is not sour enough, reduce the quantity of salt.
In a clean mixing bowl, mix raw mango chunks, red chile powder, black mustard seeds powder and salt together with half a cup of oil.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Leave the jar for 3 days and on 4th day add oil until all mango chunks are completely soaked.
Seal the jar with a muslin cloth and leave it 5 – 10 days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (water spoils the pickle), the pickle stays fresh for a year.

Notes: Grind black mustard seeds with a pinch of salt once the mango pieces are chopped else the powder might turn sour.