This recipe is very close to my heart because it is my ammamma’s (grandma) recipe which is followed by amma and now by me. My sons and I love avakkai. A lot of childhood memories are attached to avakkai preparations in summers.
- 6 cups of mango pieces
- 1 cup of mirchi powder
- 1 cup mustard powder
- 1 scant cup salt
- 2 cups oil
- 2 tbsp fenugreek seeds
- Garlic half cup
- One spoon haldi
- First, wash and dry the vessel and ladle in which you are going to prepare the avakkai. Also wash and dry the glass containers in which you will be storing avakkai after the preparation. There should not be any moisture so that it can last for one year.
- Take green hard raw mangoes which are fleshy. Some mangoes which you get in the market are specially used for making pickles. Wash and dry them properly
- Cut the mango into pieces and remove the seed. Kernel should be intact and remove the paper-like covering from the kernel.
- Now measure 6 cups of mangoes in a large mixing vessel, use the same cup for measuring the rest of the ingredients.
- Mix everything with the large ladle.
- Close the vessel and will take about four to five days for oil to float on top and mango pieces to soften.
- If you wish to add more oil it is ok.
- Transfer the avakkai from the vessel to a glass jar.
- Take small portions of pickle in a small glass jar for daily use.