Avakkai pickle

Come summer and the market is flooded with mangoes in various shapes and colours. Ripe mangoes are undoubtedly the most sought after.  However, raw green mangoes are the ones that can be preserved for the whole year in the form of pickles. Here is a mango pickle known as avakkai, which famous in the southern states of  India.

Ingredients:
Big raw green mangoes -1kg
Turmeric powder -5tsps
Chilli powder -100ms
Rock salt -100gms
Yellow mustard -50gms
Sesame oil -200ml
Salt powder -5tsps

Method:
Grind the mustard to a smooth powder. Combine it with the chilli powder and set it aside. Wash and wipe the mangoes. Cut it into big chunks. Smear salt and turmeric powder to it. Keep it aside for 10 minutes. By then, it would have released good amount of water. Drain them and spread it over a neat cloth. Keep it in the sun to dry. By evening it would have become very dry and its colour would have changed slightly. (The mangoes can also be dried indoors for about 2 to 3 three days). Mix the chilli powder mixture with the mangoes. Add the salt powder and half the oil. Keep it aside for 2 to 3 days, while giving a one stir everyday. After few days, the mangoes would have blended well with the chilli mixture. On the fourth day add the balance oil. stir well and store in a dry glass jar. Press down the mango pieces such that the oil is at the top. Do not refrigerate it. It will stay for one whole year.

Note: Asafoetida powder and fenugreek powder are also added to this pickle. But, I usually avoid them to keep the pungency of the pickle for a long period and thereby increase its shelf life. Black chick pea can also be added to this pickle. But it should be soaked in water, drained and then dried under fan to remove all its  moisture.