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There are some fundamental things to be kept in mind while making the avakkai pickle. Ensure that the level of oil remains at least an inch above the pickle always, and check for salt every four days once the pickle is made. For this pickle, choose medium sour raw mangoes, which are hard, dark green with smooth skin, free from blemishes. They should be slightly fibrous to retain a crunchy texture.
While cutting the mango, remove the seed and cut with the shell. Discard the thin, inner sheath sticking to the shell, wipe with a thin cloth and air-dry indoors. It is important that the shell is retained. Though the pickle therefore consumes more oil and chilli powder, it helps to keep the pickle crisp and crunchy for up to a year.
Traditionally, gingely oil is preferred, although some use mustard oil.
SPICY MANGO (AVAKKAI)
Ingredients
1kg – Mango pieces, cut with shell into 8 pieces each
250g – Chilli powder
250g – Mustard seeds, sun-dry and powdered
50g – Fenugreek seeds, roast in oil and powdered
20g – Turmeric powder
100g – Bengal gram whole
300g – Salt
500ml – Oil
Method
* Combine the spice powders with the salt evenly.
* Dip the mango pieces in the oil and squeeze out the excess oil.
* Thereafter, roll the mango pieces in the spice mixture and arrange in a jar.
* Sprinkle a little spice mixture and pour a little oil over the mangoes.
* Repeat this process until all the mango pieces are layered.
* Sprinkle any left over spice mixture over the pickle and set aside for three days. Do not stir.
* On the fourth day, stir well and pour over the remaining oil to cover the pickle. Stir well.
* The pickle is ready for use after two weeks. It lasts for a year.
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