Wednesday, July 8, 2009


Its really hot out, side.summer and time to make mango pickle avakaya.ilearned this pickle from my mom.Really it tastes very delicious,even i lick my fingers after finishing the rice.This pickle lasts more than a year.

  1. ChoppedGreen and sour mangoes -6 cups
  2. Oil-1 cup
  3. 3 mangoes red chili powder-1 cup
  4. Salt-1 cup
  5. Fresh mustard powder-1/2 cup
  6. Fresh garlic pods small-2o
  7. Roasted jeera fenugreek powder-1 teaspoon
  8. Cumin seeds/jeera-2 table spoons
  9. Mustard seeds-2 tablespoons
  10. Hing-1/8Th teaspoon
  11. Fenugreek seeds/menthulu-1/2 teaspoon
  12. Black chena/kala chana-2 teaspoons

  1. Soak fenugreek seeds and chana in water for 2 hrs,drain water.Now place them on a paper towel,and let it dry.
  2. Make sure water is gone completely.
  3. Now heat oil in a pan and make seasoning,then close the lid.let the oil cool.
  4. Now mix all the powders in a dry container.
  5. Add the oil and mix well.
  6. Now add mangoes,fenugreek and chena,garlic pods.Pickle will be ready in 2 to 3 days.You can feel the sour taste of mango in the gravy
  7. Store it in glass jar
Please use the same cup(measured for mangoes) for all other ingredients