Mango Pickle or avakaya is a spicy and tangy pickle made with raw green mangoes. Sharing the beginners recipe with step by step pics. You can serve the mango pickle as part of a meal, with paratha or yogurt rice.
cleaning & chopping the mangoes-
Pick green, firm raw mangoes. Wash the mango ( you can gently scrub it). Pat it dry using a kitchen towel.
Using a cut board and a good knife cut the mango. Do not peel the skin. You can also cut all the pieces which are around the shell, that will give gravy to the pickle.
Transfer the cut mango pieces in to a wide plate. Using a clean kitchen towel wipe the mango dry. It’s one of the most important steps in this recipe. We want to take away the excess moisture from the mangoes. let the mangoes dry in the same plate for 2 hours.
getting the spices ready -
Dry roast the methi in a pan, for two to three minutes. Cool and transfer to a mixer.
Add the mustard seeds to the methi and grind to a fine powder.
Measure the red chilly powder and salt and keep a side. For red chiily powder I used a combination of kashmiri red chilly powder ( mild) and a hot chilly powder.
Peel the garlic and slice them.
In medium flame, heat the oil and let it cool completely. Do not boil the oil.
preparing the mango pickle-
After two hours transfer the mango pieces to a large bowl, add the spices, salt and garlic. Add ¾ cup oil and mix well.
Let rest for 15 hours (mix two to three times in between). The mango pieces will become soft, mix well and taste the pickle.
Adjust the spices or salt and rest for another hour or two.
Transfer the pickle in to a glass or ceramic jar. Pour rest of the oil on the pickle. Close the lid tightly and store in the refrigerator. Transfer small amount of pickle in a different bottle and use and refill as needed. This way the pickle stays fresh for long.