Avakkai (Mango Pickle)

Another favorite recipe of my mom. When it comes to pickle I can't
think anyone other than my mom. The love she has in making pickles, Avakkai is yet another one such thing I cannot take of my mind. For avakkai, the mangoes should be very firm and are cut roughly using an aruva kathi. In markets, you can see people exclusively doing this job. The hard skin on the inside should not be removed as it is one of the preservatives but we need to remove the filmy layer which is stuck to it. The pickle stays fresh for more than a year. All ingredients in this recipe are added raw and that’s the uniqueness of avakkai pickle.
After you transfer the pickle to storable containers, Amma adds some rice to the leftover pickle sticking to the chatti and give one urundai to all, there is no word to express...

Preparation Time: 30 mins  

Ingredients:

Mango - 5 cups

Plain chili powder - 1 cup

Salt - 1 cup

Oil - 2cups

Vendhayam/methi - 1/4 cup

Garlic - 1/4 cup (optional)

Coarse grind:

Vendhayam/methi - 1/4 cup

Mustard - 1/2 cup

Method:

• Wash, pat dry. Cut mango and dry on a towel.

• Take a large bowl preferably ceramic or glass.

• Add all ingredients one by one and give a mix.

• Now add oil. It should be evenly coated. It might look covered but oil not floating.

• Mix all together.

• Add vendhayam/methi seeds. Add peeled garlic. Mix.

• Close and keep it overnight. The next day you can see the oil coming on top.

• Give a good mix and store in a clean and dry glass or ceramic container. There should be oil on top covering the pickle. If not add some more raw oil.

• Now comes my interesting part. Add some rice to the leftover pickle container, this rice is absolutely yummy and tasty. 

Note:
1. I had to change my container as I couldn't stir.
2. Always use chili powder when it is freshly ground as it gives good color and karam to the pickle.
3. Make the pickle to two portions and add garlic to one part if you have different choices at home.