Ingredients
Units
Scale
- 6 cups chopped green Mango pieces, cut into 1″ pieces
- 1 cup kosher salt
- 1 cup mustard seeds
- 1 cup Kashmiri red chili powder – this is a mild but very bright red chili powder. Alternatively, use hot paprika
- 1/3 cup peeled garlic cloves
- 2 tbsp. Fenugreek seeds
- 1 tbsp. roasted & powdered fenugreek
- 1 tbsp. roasted & powdered Ajwain seeds (TFD change to original recipe – replace with equal amount of roasted and powdered fenugreek for original recipe)
- 3 cups + 4 tbsp. Sesame oil + extra as needed
Instructions
- Prepare avakaya with uniform-sized mangoes. The mangoes should just be starting to mature so that it should be possible to cut to the inner core.
- After selecting the mangoes, they should be washed thoroughly to remove the dried sticky liquids on their surface.
- Wash each mangoes separately by rubbing with your hands. After that with a clean and dry cotton cloth pat dry each manoges.
- After drying the mangoes, chop them into 1 inch size pieces. To do this, you need a heavy-duty chopper than can cut through the seed. Most Indian markets that sell raw mangoes for pickles will have some people who only chop mangoes for you.
- The mangoes need to be cut such that each piece gets a part of the kernel. If this does not happen, the pieces cannot be pickled because they rot. Once cut, discard the seeds.
- Examine each piece carefully to ensure that the kernel is intact and that there are no holes, no signs of ripeness, etc.
- Finally, wipe each piece with a soft, dry cotton cloth without damaging it.
- Dry roast the mustard seeds (switch off the heat before they start crackling) and then grind them into a fine powder in a spice grinder – keep it aside.
- Divide the garlic into two halves and mash half of it – keep it aside.
- In a bowl, add the mustard powder, salt, red chili powder, mashed garlic, fenugreek powder and Ajwain powder (if using) together and mix well – This is the masala needed for the Avakaya pickle.
- Take a handful of mango, and put it in another bowl. Add some sesame oil and a spoon of avakaya masala to this. Mix it thoroughly with your hands and transfer it to a sterilized jar.
- Add a part of the remaining garlic cloves to the jar as layering over the mangoes.
- Repeat this process with the remaining mango pieces, masala, oil and garlic.
- Add ¼ cup of sesame oil over top of the mangoes in the jar and cover it with the lid. The oil should float at least ½ inch above the solids. Keep it for three days. Mix it on day 2 using a clean, dry spoon. On day 3, mix it again and taste it. Add extra oil or salt only if you feel it is low.
- Serve with rice, curd or ghee, or as TFD prefers with hot steaming rice mixed with ghee.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 1981.67 kcal
- Sugar: 37.94 g
- Sodium: 1170.03 mg
- Fat: 192.58 g
- Saturated Fat: 26.81 g
- Trans Fat: 0.0 g
- Carbohydrates: 69.5 g
- Fiber: 21.09 g
- Protein: 15.88 g
- Cholesterol: 0.0 mg
