Mar 30, 2015

Avakkai Pickle

Ingredients needed :
  • Mango - 6 cups
  • Chili powder - 1 cup
  • Mustard powder - 1 cup
  • Methi seeds - little
  • Turmeric powder - little
  • Hing powder - little
  • Rock Salt - 3/4 cup
  • Gingely oil - 1 cup

Method : 
  • Spread a cup of mustard seeds on a plate and keep it for 30 minutes or so in sunlight. If you are staying in cold place , then heat a kadai for 2 or 3 minutes and switch off the flame and immediately drop the mustard seeds and keep it in hot kadai for few minutes and then powder it finely .
  • If you are in Chennai , you get Avakkai mango in shops and you can get it chopped from the shop keeper , if using that buy it and wash it well and spread it in white towel till the water completely dries off ... or you can try any type of mango and make this pickle ...
  • Take blender and grind rock salt for a second and keep it aside ...If you don't get rock salt , you can use powdered salt and adjust the quantity according to the sourness of the mango . 
  • Take a glass bowl or (mix it in a bowl and store it in glass bottle ) add chopped mangoes + Turmeric powder + methi seeds + hing + mustard seeds powder + Chili powder and mix it well and to this add Salt and immediately add gingely oil and mix it well and keep it aside and then mix it well every day for 4 days or so ..You can store avakkai pickle in fridge and stays good for long ...


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