Do you wish to have fresh mango pickle or Avakaya mixed with rice and ghee in early summer? You don’t really have to wait for the Avakaya to be parceled from India. I always thought that making the traditional mango pickle was something left best to the older generation. But one of my friends inspired me to attempt this rather simple procedure with amazing results.
Raw Mango - 4 cups chopped into bite size pieces
mirchi powder - 1 cup
salt - 3/4 cup
mustard powder - 1 1/4 cup
methi seeds - 3 tsp
turmeric - 1 tsp
asafoetida - 1 tsp
olive or sesame oil - 4 cups
Method of preparation -
Preparing mango pickle is a 2 step process which takes about 4 days to get the finished product.
In a mixing bowl, add all the powders and mix them well and slowly add oil to make a dough.
Roll the mango pieces in this masala mixture few at a time and coat each piece with this mixture and put the pieces in an airtight container.
After all the pieces have been coated transfer any remaining masala mixture into the airtight container.
Add 1/2 cup of oil and close the lid and set it aside in a warm place, untouched/unopened for 3 full days.
After 3 days, check the taste of the pickle, it should taste a little salty. If it doesn't taste salty, feel free to add a couple of teaspoons of salt. Add 1 cup of oil to this pickle and mix it well.
That’s all there is to it. It is ready to be eaten after a couple more days.
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Hi, I have a doubt regarding the recipe. I want to ask you if you are putting away the excess masala in a different container for different use, or adding all of it to the pickle? Please let me know. Thanks.
@ Mona, All the excess masala is put in the same container as the rest of the pickle. This is what gives the pickle some substance so to say!
I love mango pickle...bookmarked it. Looks fantastic.
i love mango pickle
Looks so inviting Harini..love this!
One of my fav pickles. Looks absolutely delicious...
Great to go with curd rice...