Followed my athai's recipe and it turned out very well. Sharing the recipe of avakkai pickle today.
- Wash and cut the mango with the skin in tact, if possible. I couldn't do it at home. So i cut without the seeds.
- Soak them in water for few minutes ( just to remove impurities if it is cut and bought from store)
- Drain the water and pat dry the cut mangoes.
- Dry them in a cotton cloth (preferably white, so that any color will not stick to the mango) inside the house in a airy place for 2 days.
- In a big glass |ceramic bowl , add the dried mangoes
- Keep the mustard seeds in hot sun for 3-4 hours and grind this into fine powder.
- If you don't get sunlight, heat a pan for 2 minutes and switch off the flame.
- Put the mustard seeds and let this sit in the hot pan for few minutes.
- If adding kabuli channa, dry it nicely and add to the bowl. Add the mangoes, mustard powder,salt
- Add turmeric powder, asafoetida and fenugreek seeds(vendayam).
- Add sesame oil to this mixture.
- Mix this nicely with dry clean spoon.
- let this sit for 3-4 days without touching it. Keep it in a clean dry place.
- After 4 days the oil will start floating on the top. Mix this well nicely and you can start using the avakkai pickle .
- Store this in a clean dry place and use clean dry spoon. After a month you can transfer it a jar and keep in the refrigerator for later use.
- Add salt and red chilli powder according to the sourness of the mango.
- If mangoes are sour follow this proportion. Else adjust the red chilli powder and salt accordingly.
- Use nice red variety of chilli which gives nice colour yet not too hot.