Mango Avakkai Pickle
Ingredients:
-
cut mango (dessed and cut with the shell into 16 pieces each) 2 kg
-
chilli powder 225 gms
-
mustard powder 80 gm
-
fenugreek powder 40 gm
-
turmeric powder 30 gm
-
salt 450 gm
-
fenugreek seeds 25 gm
-
gingelly oil 700ml
Method:
Mix together all the masalas and salt evenly. Dip the mango pieces in the
oil, roll them in the masalas and arrange in a jar. Sprinkle a little masala,
throw in a few fenugreek seeds and pour a little oil over the mangoes.
Repeat this process until all the mangoes are exhausted. Sprinkle any leftover
masala over the pickle, cover and set it aside for three days. Do not stir.
On the fourth day, stir well and add the remaining oil so as to cover
the pickle. If the pickle is not steeped in oil it will develop fungus.
However, if the pickle is consumed withing a month you need not use too
much oil but keep stirring the pickle everyday to prevent spoilage. The
pickle is ready for use after two weeks. IT lasts for a year.