Avakkai  (South Indian Mango Pickle)

Avakkai ( South Indian Mango Pickle) is a traditional pickle that is known for its tangy and spicy flavors. It is made using raw, which are sliced and mixed with a blend of aromatic spices, salt, and oil. 

All the ingredients are added and the pickle is then left to ferment for a few days to develop its distinctive taste.

The key ingredient in Avakkai  mango pickle is the raw mango, which is firm and tart. The mangoes are carefully  cut into small, bite-sized pieces. The size and shape of the mango pieces may vary depending on personal preference.

Avakkai, South Indian Mango Pickle is a versatile condiment that can be enjoyed with various dishes. It pairs well with rice, roti (Indian bread), dosa or even as a side accompaniment to curries and stews. The pickle adds a burst of tanginess and spiciness to any meal, making it a favorite among pickle enthusiasts.

Ingredients: 

• Raw mango 4nos. big, firm
• Salt 4 to 5 cups( measuring cup)
• Turmeric powder 1 cup
• Kashmiri chili powder 250 gms
• Extra hot red chili powder 500 gms
• White mustard powder  400gms
• Fenugreek seeds 1 cup
• Kala Channa 2 cups
• Sesame oil 1 ltr

Method:-

Wash the mangoes and pat them dry. Wrap it in a dry towel to absorb the excess water. Cut them into the desired size along with the hard seed part. Set them in a large mixing bowl.

Meanwhile, in a pan add the salt and turmeric. Just roast it for a min. Let it cool down completely. It is time to add the chili powder both extra-hot and Kashmiri chili powder, white mustard powder, fenugreek seeds, and kala channa.

Mix well. In another pan add sesame oil. Heat it for about 5 mins on a high flame. Remove it from the heat. Let the oil cool down completely and add it to the mango-spices mix. mix well. Transfer it to a clean and dry glass jar.

Note: The oil level should be above the mango- spices.
Shelf life: Stays for more than a year. 

Nutritional Value Per Serving (1 Tablespoon):