Avakaya

Cuisines

Best for

Recipe

Ingredients

1 kg	raw mangoes
100 g	mustard seeds
100 g	red chili powder
150 g	salt
250 ml	sesame oil
50 g	fenugreek seeds
10 cloves	garlic
1	turmeric powder
1 tsp	asafoetida

Instructions

1. 1 Wash the raw mangoes thoroughly and pat them dry with a clean cloth.
2. 2 Cut the mangoes into bite-sized pieces, discarding the seed.
3. 3 In a dry pan, roast the mustard seeds and fenugreek seeds until aromatic. Let them cool.
4. 4 Grind the roasted mustard seeds and fenugreek seeds into a fine powder.
5. 5 In a large mixing bowl, combine the mango pieces, ground powder, red chili powder, turmeric powder, and salt.
6. 6 Mix well until the mango pieces are evenly coated with the spices.
7. 7 Heat the sesame oil in a pan until it starts to smoke, then let it cool slightly.
8. 8 Add the asafoetida and garlic cloves to the oil and mix well.
9. 9 Pour the spiced oil over the mango mixture and mix thoroughly.
10. 10 Transfer the Avakaya to a clean, dry glass jar and cover it with a lid.
11. 11 Let the pickle sit at room temperature for at least 3 days to allow the flavors to develop, stirring once daily.