This is my first time trying to make a pickle at home! It was a result of my disappointment from several store bought Avakaya pickles and the very mild pickles that were sent over from India. I like my pickles extra hot and I used the Extra Hot Red Chili powder and the pickle turned out really hot. You can use a medium or hot chili powder based on your preference for heat.
This pickle is a bit of work and it tastes best when it's left to marinate for at least a week. That is, if you can control yourself!!!!
It's really difficult to find really raw hard mangoes here and the ones I used were not as hard or sour. However, the pickle tasted great even with those mangoes. The most trouble I had was chopping the mango with the seed.
Ingredients:
Raw Green Mangoes - 2 Big or 4 small
Red Chili Powder - 2 cups
Salt - 1 cup
Garlic Cloves - 15
Fenugreek Seeds - 3 tbsp
Mustard Seeds - 1 Cup
Gingelly Oil - 2.5 to 3 Cups
Wash and cut the mangoes into bite sides pieces. Make sure to cut the pieces with the seed attached. Dry these mango pieces in the sun till they are completely dry.
Grind the Mustard seeds and 2 Tbsp of the Fenugreek seeds into a fine powder.
Mix the mango pieces, red chili powder, salt, the ground powder, the remaining 1 tbsp of Fenugreek seeds and garlic with 2 cups of gingelly oil.
Cover and keep the pickle aside and mix once a day. The oil will get absorbed into the pickle.
On the 4th day, add the rest of the oil and mix and continue to mix once a day until day 7.
After the 7th day, the Avakaya is ready to eat.
Enjoy with some hot rice and ghee.
