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Mango Avakkai Recipe

Mango Avakkai Recipe with Step by Step Pictures. This spicy mango pickle has bold spices and taste delicious.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Condiments
Cuisine: Indian
Calories: 100kcal
Aarthi
Author: Aarthi

Ingredients

  • Raw Mango - 3 kg
  • Mustard Seeds / Kaduku - 300 grams
  • Fenugreek Seeds / Vendayam - 6 tblspn
  • Sea Salt - 600 gram / 3 cups
  • Turmeric Powder - 9 tblsp
  • Chana - 1/2 cup
  • Red Chilli Powder - 4 1/2 cup
  • Sesame oil / Gingelly Oil - 6 cup 1 1/2 litre

Instructions

  • Wash and dry raw mangoes completely. Chop it.
  • Dry it under sun for few hours.
  • Take it in a large bowl.
  • Dry roast chillies for 5 to 6 mins. Remove to a bowl and cool.
  • Dry roast mustard, fenugreek seeds for 4 to 5 mins. Remove and cool it. Powder it fine with dry red chillies.
  • Now dry roast salt for few mins. Remove to a blender and powder.
  • Add in salt, spice powder, turmeric powder and mix well. Add in chana and mix well.
  • Add in gingelly oil and mix well.
  • Leave aside for 10 days.
  • Now bottle this and store in a dry place.

Notes

1)Use tender young mangoes and cut the mangoes along with the seed and then remove the seed alone. Keep the seed shell intact with the mangoes.
2)Avakkai pickle stays good for over a year.
3)Always use dry spoon when handling pickle.
4)Always use dry spoon and bowls for making pickles.
5)Dry all the utensils in sun for few hours if you can.
6)Dry mangoes under sun for few hours so the excess moisture leaves away.
7)After making the pickle you can cover the jar with a muslin cloth and put it under sun for few hours.
8)You can skip adding chana in this pickle.

Nutrition

Serving: 1g | Calories: 100kcal
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