Andhra Style Mango Pickle Recipe | How To Make Avakaya Pachadi Recipe By Neha | Pickles Of India

Ingredients

8 cups Raw Mango Washed, wiped and cubed

1 tablespoon Methi / Fenugreek seeds

1 tablespoon Mustard seeds

1 cup Kashmiri red chilli powder

2 teaspoons Turmeric powder

Salt to taste

2 tablespoons Fresh Ginger Garlic paste

3 cups oil

Method of preparation

Spread the mango pieces on a clean kitchen towel and let them dry for 3-4 hours. Dry roast fenugreek seeds until slightly browned.

Add fenugreek seeds and mustard seeds in a blender and blend to make a smooth powder.

Add mango, fenugreek and mustard powder, red chilli powder, turmeric powder, salt and ginger garlic paste in a bowl. Add half of the oil and mix well.

Transfer the pickle in a clean glass jar. Top with the remaining oil.

Cover the jar with a lid or tie with a muslin cloth. Keep the jar in the strong sun for 3-4 days.

The pickle is ready to use now. Top the jar with more oil to make sure mangoes are covered with oil.