Raw Mangoes – 2 ½ kg
Red Chilli Powder – 150 gms or increase as per your taste
Fenugreek Seeds – 25 gms
Mustard Seeds – 200 gms
Gingelly Oil – 500 ml
Salt (measurement given for powder salt and not for rock / sea salt) – 150 gms
First wash the mangoes well and pat it dry with a cloth. Remove the seed alone from the mango and do not remove the thick shell behind the seed of the mango Now cut all the mangoes into 1 inch pieces and spread it in a cloth so that all the moisture content will be absorbed by the cloth.
Dry roast the fenugrreek slightly till it smells well and let it cool well.
Grind the mustard seeds to a fine powder and let it cool well in a plate. Grind the fenugreek seeds to a fine powder and let it cool well in a plate. Now mix mustard powder, fenugreek powder, red chilli powder and salt well and thoroughly with the help of a ladle. Do not use your hands while preparing pickle. Use a clean and dry ladle for the whole process so that pickle will last for a long time.
Now take a clean air tight container. Fill the base of the container with a little of oil. Put a little of powder mixture on the top of oil. Now addd few mangoes on the top of it. Now again pour some oil on the top of the mango and powder mixture on the top of it and few mangoes on the top of it. Repeat the process until all the mangoes are done. While u finish the process add oil on the top of the container. Close the container now. Do not disturb this container for 3 or 4 days.
After a period of 3 days, open the container and you can see the mangoes have absorbed the spice mixture and oil. you can find the oil will be floating on the top of the pickle. Now mix the pickle with a clean and dry ladle and repaet this process for every 3 days. Though we can start using this pickle after a periof o 10 days, its good if we leave it for a period of 1 month and you will surely find the difference in taste at this time. This mango avakkai will really be spicy and yummy!
Actually i prepared this avakkai 5 months back in the large container you are seeing in the picture. I prepared it to the full of the container and only 40% of the avakkai is remaining. i fill up the small jar with the pickle and won't disturb the pickle in the large container in order to increase its life shelf. I like to post this recipe from the time i prepared it but i will forget it and will publish some other recipe. sometimes i feel lazy to publish this recipe. Anyhow, now i am done and hope u all can come out with this easy recipe.
If you prepare this pickle in large quantity during raw mango season you can use it througout the year. But while selecting the mangoes ensure that the mangoes are hard enough and fresh. Do not put any spoons in the pickle box. Use it whenever necessary. This avakkai tastes yum with all types of rice and particularly with curd rice and rotis.
See u all again with Round Up of EFM - Microwave Series!