Raw Mangoes -2 nos
Mustard Seeds Powder-2 cups
Turmeric Powder-1/2 tsp
Red chilli powder-1 cup
Fenugrreek Seeds / Methi Seeds-1 tbsp
Salt to taste
Sesame seeds oil-2 cups
First wash the mangoes well and pa 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 the 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.
Grind the mustard seeds to a fine powder and keep it aside.
Now take a clean air tight container.Add mangoes pieces,mustard powder,red chilli powder,turmeric powder,salt and fenugreek seeds.
Add oil mix well.Close the container now.Keep it aside for 3 to 4 days
Now mix the pickle with a clan and dry ladle and repeat this process for every day.
After 4 days you can see he mangoes have absorbed the spice mixture and oil.You can find the oil will be floating on the top of the pickle.
Now take a clean air tight container.Fill the pickle and close the lid of the jars and store.
For daily use take a small quantity of pickle into a clean and dry jar.This pickle can be preserved for more then 1 year.
This avakkai tastes yummy with all types of rice and dal and particularly with curd rice and any type of tiff-ins.