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- Properly sterilise all the utensils in which you are going to mix and store the pickles including the knives and cutters you are going to use.
chitrannaa.blogspot.com - Wash them thoroughly and see that they are dried without any hint of water. This is a major issue and preferably to be done on the previous day.
- Avakai is prepared with mangoes retaining the inner part, just removing the innermost seed. In South Bangalore where I stay, the vendors in Gandhi Bazaar and Jayanagar cut them for us neatly according to our choice for a very small price.
- While going to buy the mangoes, it is better to carry a cloth to clean the mangoes. We can buy the mangoes, clean them thoroughly with our cloth and then spread our cloth on the gunny bag on which the vendor would cut the mangoes.
- After bringing them home we can again clean the pieces with a cloth to remove any residual seed part.
- Take care to never use water to clean the mangoes or pieces.
Recipe video :
Ingredients :
1. Cut mangoes 6 bowls ( any bowl you use, take care to use the same bowl to measure all the ingredients.
2. Red chilli powder - only Byadagi menasinakai powder 1 bowl
3. Mustard (raw) powder 80% of the bowl.
4. Salt 75% of the bowl
5. Mustard oil 2 big cups - depends on your liking
6. Methi seeds 1 tablespoon
Preparation :
- In a thick bottomed pan heat the oil to a medium heat, add methi seeds, switch off the heat and allow it to cool completely.
- In a big bowl add the mango pieces, red chilli powder, mustard powder and salt and mix thoroughly.
- Then add the fully cooled oil with methi and mix well. Keep it covered for 10 to 12 hours.
Now mix the pickles again thoroughly and store in airtight containers, preferably glass or pickle jars.
Enjoy the pickles all around the year :-)
