Ingredients

The following ingredients have 4 Servings
  • 1/2 Kg Raw Mango / மாங்காய்
  • 100 Gram Mustard Seeds / கடுகு
  • 10 Gram Methi Seeds / வெந்தயம்
  • 1.5 tbsp Turmeric Powder / மஞ்சள்தூள்
  • 100 Gram Chilli Powder / மிளகாய்த்தூள்
  • 100 Gram Rock Salt / கல் உப்பு
  • 1 Cup Sesame Oil / நல்லெண்ணெய்

Instruction

  • Soak the raw mango in water for 2 hours. Then rinse it well, so the sticky sap comes out clean. Wipe it in a clean cloth and ensure there is no moisture in the raw mango.
  • Cut it into equal sized pieces and discard the seed. As the mango used for this Avakaya is very hard, use a sharp knife, else it will be difficult to cut it.
  • Measure and keep all the other ingredients ready. Heat the sesame oil to very hot and allow it to cool completely.
  • Dry roast mustard seed and methi seeds in a pan. Once the mustard seeds start to crackle, switch off the flame and let it cool down.
  • Transfer the mustard seeds and methi seeds to a mixer. Grind it to a smooth powder.
  • To a wide mixing bowl, add turmeric powder, chilli powder, roasted mustard - methi seeds powder and salt.
  • Pour 1/2 of the cooled oil and mix well. Then add the garlic flakes.
  • Now add the cut mango pieces, mix well and pour the remaining oil.
  • Cover it and keep it in sunlight for 4 to 5 days. Open the jar every alternative day and give a quick mix. The mango pieces would have turned soft now and the oil floats on the top. The pickle is ready to use now.Enjoy this Cut Raw Mango Pickle Recipe with Phulka Roti.