Avakai Pickle

1. 1

   Prepare the Mangoes (Crucial Step)

   • Wash the raw mangoes thoroughly under running water. Wipe each mango completely dry with a clean, absorbent cloth. There should be absolutely no moisture left.
   • Chop the mangoes into 1-inch pieces. Traditionally, the hard inner shell of the kernel (tenka) is retained with the piece, as it adds a unique flavor. Discard the soft kernel inside.
   • Spread the mango pieces on a dry cloth or tray in a single layer. Let them air dry under a fan for 1-2 hours to eliminate any residual surface moisture. This step is critical for preventing spoilage.
2. 2

   Prepare the Spice Mix (Masala)

   • Ensure your grinder jar is completely dry. Add the mustard seeds and grind them to a coarse powder. Avoid over-grinding, which can make it bitter.
   • In a large, completely dry bowl or basin, combine the coarse mustard powder, red chilli powder, rock salt, turmeric powder, whole fenugreek seeds, peeled garlic cloves, and kala chana (if using).
   • Mix these dry ingredients thoroughly with a dry spoon until evenly distributed.
3. 3

   Combine Mangoes and Spices

   • Add the air-dried mango pieces to the spice mix in the basin.
   • Using clean, dry hands or a large dry spoon, toss everything together gently but thoroughly until every mango piece is evenly coated with the masala.
4. 4

   Temper and Add the Oil

   • In a small pan, gently heat the sesame oil on low heat until it is just warm to the touch. Do not let it smoke or become hot.
   • Turn off the heat. Add the asafoetida (hing) to the warm oil and give it a quick stir. This infuses the oil with its aroma.
   • Allow the oil to cool down completely to room temperature. This may take 20-30 minutes.
   • Pour the cooled, infused oil over the mango and spice mixture. Mix thoroughly until the oil is well incorporated.
5. 5

   Store and Cure the Pickle

   • Carefully transfer the pickle mixture into a sterilized, completely dry ceramic jar (bharani) or a glass jar. Do not fill it to the brim; leave about 2 inches of space at the top.
   • Cover the mouth of the jar with a clean, dry muslin cloth and secure it with a string. Do not use an airtight lid for the first 3 days.
   • For the next 3 days, once a day, use a long, clean, and dry spoon to mix the pickle from the bottom up. This ensures all pieces are submerged in the oil and spices.
   • By the 4th day, the mangoes will have released their juices, creating more brine, and a layer of oil will float on top. This oil layer is a natural preservative.
   • Taste a tiny bit of the masala. If needed, you can add more salt at this stage. Secure the jar with its airtight lid and store it in a cool, dry place.
   • Let the pickle cure for at least 2 weeks before consumption for the flavors to mature and the mango pieces to soften slightly. It will taste even better after a month.

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