Avakkai Mango Pickle Recipe

Cooking Directions

• STEP 1.Wash and dry the raw mangoes. Cut them into small pieces and remove the seeds.
• STEP 2.In a mixing bowl, add the mango pieces, salt, turmeric powder, red chili powder, fenugreek seeds, and mustard seeds. Mix well.
• STEP 3.Heat oil in a pan and add mustard seeds. Once they splutter, add the mango mixture and cook for a few minutes.
• STEP 4.Transfer the pickle to a clean, dry jar and let it cool. Store it in a cool, dark place for a few days to ferment.
• STEP 5.After a few days, the pickle will be ready to eat. Serve it with rice, roti, or dosa for a tangy and spicy flavor.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best taste.
• Make sure to use clean and dry utensils and jars to prevent spoilage.
• Adjust the amount of red chili powder according to your spice preference.
• Allow the pickle to ferment for at least a week for the flavors to develop fully.
• Store the pickle in an airtight container in the refrigerator to prolong its shelf life.

Storage and Serving

• Store the Avakkai Mango Pickle in an airtight container in the refrigerator.
• Serve the pickle as a condiment with rice, roti, or dosa.
• It can be stored for several months if refrigerated properly.
• Make sure to use a clean, dry spoon every time you take out the pickle to prevent spoilage.