Avakkai Mango Pickle

Recipe By:
Hannah
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  • Yield 40 Servings
  • Level Difficult

The traditional Indian avakkai mango pickle. If done well this can last for years without spoiling.
 

Ingredients

  • 16 or 17 big green sour mangoes
  • 1 kg salt
  • 250 grams chilli powder
  • 200 grams mustard powder
  • 100 grams (optional) ginger (ground and paste)
  • 100 grams (optional) garlic (ground and paste)
  • 25 grams cummin seeds (roasted and powdered)
  • 25 grams methi seeds (roasted and powdered)
  • 1 kg refined til oil
  • 2 teaspoons asafoetida powder
  • 100 grams whole cloves of garlic (optional)
  • 200 grams whole channa (soaked in water for 24 hrs)
  • 1 tablespoon mustard seeds
  • 1 teaspoon turmeric powder
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Directions

  1. 1. Wash and and wipe the mangoes. Cut the mangoes into big squares with the seed and remove the kernal from the seed.
  2. 2. Spread it on a piece of cloth to absorb any moisture. Then put in a ceramic jar.
  3. 3. Add salt to the mango pieces add 1 teaspoon turmeric powder. Keep this aside for 2 hours stirring occasionally.
  4. 4. Add ginger paste and mix well. After 15 minutes add garlic paste and stir well.
  5. 5. Mix fried and powdered cummin seeds, methi powder and mix with a wooden or plastic ladle preferably.
  6. 6. After 1/2 an hour add chilli powder, mix well and keep aside.
  7. 7. Dip a clean cloth in til oil and cover the mangoes.
  8. 8. Next day heat 100 grams of oil and put asafoetida powder, allow it to cool and then add.
  9. 9. Add the mustard powder and mix well.
  10. 10. Heat 200 grams of oil separately and allow it to cool. Add to the mangoes, mix well and cover it with a cloth dipped in oil.
  11. 11. Add the remaining refined til oil to the pickle and stir it everyday for a week.
  12. 12. Then preserve it and always use a spoon for taking the pickle while serving.