Avakkai Pickle

Ingredients

Mango : 10 ( cut into pieces)
Oil : 1 3/4 kilo
Salt : 700 gm
Chilli powder : 750 gm
Turmeric powder :15 gm
Mustard powder : 350 gm
Black chick peas :200 gm

Method   

To prepare aavakai, neelam, rumani and naattu mango varieties are good.
Dry the mango pieces or an hour.
In a vessel, add mango pieces, salt, turmeric powder, mustard powder and chilli powder.
Wash chick peas, drain the water and to the mango. 
If gingelly oil is  used, 1¾ kilo is needed.
If mustard oil is  used, 1¼ kilo is needed and 175 gm of mustard powder can be used.
The oil should be kept in the sun from morning till evening 3 P.M.
Pour this oil on the mango pieces and close it with a lid.
After 3 days, stir the pickle with a wooden ladle.
The pickle can be used after 5 days.

P.S. If needed, 100 gm garlic can be added.
If needed, 100 gm asafoetida can be added.
One can also buy readymade Aavakai pickle powder and use it.


This recipe is taken from the book "Samayal Samragiyam" by Arusuvaiarasunatrajan published by Karpagam Puthakalayam