Avakaya Mango pickle

 Hard Raw 

Mangoes: 10 to 12 ( Remove the small stem on each mango,wash, clean and dry before cutting into pieces. After that remove the thin layer on pieces and dry the mango pieces under the fan.... until completely dry.)

3 Mangoes chilly powder: 250 gms

Rock salt powder: 250 gms 

Mustard (Avalu): 200 gms 

Methi( Menthulu): 2 table spoon

( Fry Mustard and Methi and grind to powder) 

Turmeric: 1 table spoon 

{Ginger : 250 gms

Garlic : 250 gms} Both cleaned and ground without water 

Gingelly oil ( Idayam brand):1 litre.

Garlic pearls : 250 gms( optional)

METHOD:

Heat oil in a vessel,put off the stove. Add  the ginger+garlic paste to the oil and mix. After this mixture cools,Add all the other ingredients to it.

In another small bowl add little masala and few pieces of mangoes mix well and transfer tham to glass or porcelain jar.  Repeat the procedure for the rest of the mango pieces. Tie the mouth of the jar with clean white cloth and put the lid on it.

Third day mix the pickle with a clean and dry spoon. check if oil is floating over the pickle.... if  not add some more heated and cooled gingelly oil. Also check for salt... if less add some more salt.

* SALT & OIL ACT AS PRESERVATIVE.

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