- Preparation: First begin by sun drying 200 grams mustard seeds (1 cup + 4 tablespoons) in sunlight for a day or atleast for 4 to 5 hours. This is to get rid of any dampness or moisture in them. Also sun dry 2 tablespoons methi seeds and 200 grams red chilli powder (or 2 cups) for 4 to 5 hours. Meanwhile, soak the unripe green mangoes in water for 1 hour. Then rinse them very well and if there is any sticky sap which has dried on the mangoes, then rub the mangoes in your palms when rinsing to remove the dried sap. Then remove the mangoes. Dry them with a clean kitchen towel or you can dry them naturally. Chopping Mangoes Before chopping mangoes, they should be completely dry. First slice the mango in halves from its center. This is very difficult as the kernel is hard and the knife does not cut it easily. So please avoid, if you cannot do this chopping. Then take each halve and remove the seeds carefully with a knife. The kernel part will be intact on the mangoes. Now cut the mango halve vertically from the center first. Then cut horizontally. Take the mango pieces and remove the thin paper like covering from the kernel part with a spoon or with your hands. Do make sure that your hands are clean. Take the chopped mangoes in a large pan or bowl. Cover and keep aside. Making Andhra Avakaya Pickle: Take the mustard seeds. They should be warm, before you grind them. Add them in a grinder-jar and grind to a semi fine powder. Remove the mustard powder and add to mango pieces. In the same jar, add fenugreek seeds. Grind to a semi fine powder and add to the mango pieces. Now add the red chilli powder. Add 3 tablespoons chana (white chickpeas). Also add 200 grams rock salt (1 cup). You can even use sea salt crystals or himalayan pink salt. Use salt which is non iodized. If using sea salt crystals, then powder in a mixie and then add. Mix very well with a large spoon. Add 3 tablespoons turmeric powder and mix again very well. Now add 500 ml sesame oil/gingelly oil (2 cups). Use cold pressed sesame oil and not refined sesame oil. Mix very well with a large spoon. Cover with a lid (not tightly) and keep the mango avakaya in a dry place for 4 to 5 days. Then serve this with rice,chapathi.
Avakaya
#myrecipe
By Shaalini Shaalu
Jan, 8th
582
Servings
10 persons
Cook Time
40 minutes
Ingredients
6
- 8
Ingredients
- Mango
- Mustard seeds
- Fenugreek seeds
- Sesame oil
- Turmeric powder
- Chana
- Rock salt
- Kashmiri red chilli powder
