26 April 2016

Avakkai(Mango) Pickle

A typical South Indian Avakkai Pickle
AVAKKAI PICKLE (South Indian Mango Pickle)
12 Mangoes
2 cups - Fresh ground Red Chili powder
2 cups - Rock salt, coarsely ground
1 cup - Sarson powder
1/2 cup - Fresh turmeric powder
1 tbsp - Fenugreek seeds
1/4 cup - Chickpeas
2 cups - Sesame Oil 

1. Wash and dry the mangoes. They should be completely moisture free. Cut them into quarters along with the seed. 
2. In a large bowl, mix together all other dry ingredients (including the chickpeas) along with a little oil, just enough to moisten the spices. 
3. Keep a clean dry jar (Glass or ceramic preferred) ready. Drop in the mango pieces a handful at a time into the spice mix, gently toss and transfer to the pickle jar. 
4. Top off with the remaining spice mix and add the sesame oil till the mangoes are submerged. Cover with the jar lid. Tie a muslin cloth over the jar's mouth and leave to marinate. 
5. For the next 2 weeks, stir the pickle every alternate day using a wooden ladle. Even after the pickle is ready, stir it once a while to prevent fungus formation. Remember to cover properly each time.


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