Avakai
by sumagandlur
27 Dec 2003
This recipe has been viewed 10164 times
Use only good quality white gingelly seed oil for the pickle. freshly pounded or milled chilli powder is recommended for this pickle.
Avakai recipe - How to make Avakai
Preparation Time: Try Cooking Time: Try Total Time:
12 raw mangoes
1 cup mustard seeds ( rai / sarson)
2 cups chilli powder
1 1/2 cups salt
1/4 cup turmeric powder (haldi)
1/4 tbsp asafoetida (hing)
4 tbsp fenugreek (methi) seeds
1/4 cup kabuli chana (white chick peas) (optional)
2 cups sesame (til) oil
Method
- Select good, firm and sour mangoes. wash them well and wipe them completely dry with a cloth.
- Cut mangoes into half with the seed and then cut each half into six to eight equal pieces. spread the pieces on a chatai (mat) and dry in the sun for at least two days.
- Clean and dry mustard seeds in sun and pound to a coarse powder.
- Thoroughly mix red chilli powder, turmeric powder, salt, asafoetida, mustard powder, fenugreek seeds and oil. remove seeds from the sun dried mango pieces and mix them with the pickle mixture.
- Wipe the chana to remove the superficial dust and add to the mixture.
- Pour the mixture into a ceramic pickle jar, tie the mouth with amuslin cloth and keep in the sun for three days. do not shake the jar.
- From the fourth day onwards, stir the pickle well and continue keeping in the sun for atleast a week to ten days.
- This pickle will last for a year if kept well.
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