Avakkai Pickle Recipe - Avakkai Mango Uruguai Recipe
Spicy and Tangy avakkai pickle is also called an Andhra Special Mango Pickle Recipe. This avakkai pickle is spicy, tangy, tempting and an absolute finger-licking side dish recipe with most forms of rice.
Ingredients
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3 Mango (Raw)
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chopped
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1 cup Mustard seeds (Rai/ Kadugu)
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powdered
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1 cup Kashmiri Red Chilli Powder
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1 cup Salt
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1-1/4 cup Gingelly oil
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2 teaspoons Methi Leaves (Fenugreek Leaves)
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powdered
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10 cloves Garlic
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1 tablespoon Turmeric powder (Haldi)
Instructions
Step 1
To prepare Avakkai Pickle Recipe - Avakkai Mango Uruguai Recipe, the sun dry mustard seeds and fenugreek seeds for 3-4 hours to make them a little crisp
Step 2
Dry roast them for few seconds
Step 3
If you don't get adequate sunlight
Step 4
Powder them in a mixer
Step 5
Wash the mangoes properly and wipe dry with an absorbent cotton cloth
Step 6
Use a sharp knife to cut into bite-sized pieces
Step 7
There will be a thin layer of pulp attached to the hard shell
Step 8
Using a sharp knife Scrub and peel off
Step 9
In a big mixing bowl, add salt, chilli powder, mustard - fenugreek powder, and garlic
Step 10
Mix everything well
Step 11
Pickle masala is ready to use
Step 12
Add in the diced mangoes and mix until they are well coated
Step 13
Use a wooden spoon for better results to prepare this traditional Avakkai Pickle Recipe
Step 14
Take a big cleaned glass bottle/pickle container
Step 15
Add little masala coated Avakkai Pickle into the jar
Step 16
Pour some gingelly oil
Step 17
Again add some more pieces and layer with oil
Step 18
Do this till all the mango pieces are used up
Step 19
Finally, pour the leftover pickle masala and oil into the jar
Step 20
Cover the lid and keep the Avakkai Pickle aside for 2-3 days till all the oil comes above the pickles
Step 21
The Avakkai Pickle Recipe would still be salty after you give a proper mix
Step 22
Wait for a week from the day of preparation to use this spicy and tangy Avakkai Pickle Recipe