Avakkai Pickle

Ingredients

• Mango pieces with shell - 5 kg
• Salt - 1 1/2 kg
• Gingily oil - 2 1/2 kg
• Mustard seeds - 2 tbsp
• Chili powder - 500 gm
• Tturmeric powder - 1 tbsp
• Aasafetida powder - 1 tbsp
• Fenugreek seeds - 1 tsp

Method

• Mix the mango pieces with salt and keep for two days.
• Stir the pieces three times every day at regular intervals.
• Heat 1 cup of oil and add mustard.
• When they crackle, add remaining oil.
• Heat well and remove from fire.
• Immediately add mango pieces and all the other ingredients. Mix well.
• Store in well sealed jars or after closing the jars with lids, tie a thick cloth on top.
• Will be ready to use after 8-10 days and will keep well for 1 year.

Note:

The mature green mangoes are cut into 3-4 cm pieces, with the kernel and the kernel is eased out, leaving the shell surrounding it in tact.Generally the person selling these mangoes, cuts them for avakkai on request.

Orginal source of the recipe - http://www.awesomecuisine.com