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Avakai

Chef.Foodie's picture
Ingredients
  Mangoes 1 Kilogram, cut into pieces
  Salt 300 Gram
  Chilly powder 200 Gram
  Mustard powder 100 Gram
  Turmeric powder 25 Gram
  Fenugreek seeds 50 Gram, powder 25 gram and whole 25 gram
  Sesame seed oil 1 Kilogram
Directions

1. Wash, wipe dry and cut the mangoes into fairly large pieces - these should weigh 1 kg. Spread the pieces on a clean cloth on a mat (chatai) and sun for a couple of hours or until the pieces are dry - there should be no moisture left on them.
2. Take a large stainless steel bowl or plate, put all the prepared powders into it, add enough oil and mix to form a smooth dough - the oil should be just enough to hold all the dry ingredients together.
3. Keep a clean wide-mouthed jar ready at hand. Take a handful of pieces, mix with the masala so as to coat the pieces thoroughly, and put them into the jar. Repeat this process taking a few pieces at a time until all the mango pieces and masala have been used up. Sprinkle any left-over masala on top.
4. Pour the rest of the oil over the mango pieces, shake the jar, cover and leave aside.
5. Check for oil after a few days - if the oil has been used up and the surface looks dry, pour some more oil on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Pickling
Dish: 
Pickle
Restriction: 
Vegetarian
Ingredient: 
Mango
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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