Avakkai Pickle

1. 1

   Step 1

   • a.Prepare the Mangoes (15 minutes)
   • b.Wash the raw mangoes thoroughly under running water. Wipe them with a clean, dry kitchen towel until they are completely free of moisture. This is the most critical step to prevent spoilage.
   • c.Place the mangoes on a dry cloth and let them air dry for at least an hour to ensure no hidden moisture remains.
   • d.Using a heavy-duty, sharp knife, cut the mangoes into 1-inch cubes. Traditionally, the mango is cut along with its hard inner shell (tenka), but the soft seed inside is discarded. Ensure your knife and cutting board are also bone dry.
2. 2

   Step 2

   • a.Mix the Masala (5 minutes)
   • b.In a large, non-reactive, and completely dry mixing bowl (glass or steel), combine the mustard powder, red chili powder, powdered rock salt, fenugreek powder, and turmeric powder.
   • c.Whisk the dry spices together until they are uniformly mixed.
3. 3

   Step 3

   • a.Combine Mangoes and Spices (5 minutes)
   • b.Add the cut mango pieces and the peeled whole garlic cloves to the spice mixture.
   • c.Using a dry spoon or clean, dry hands, toss everything together gently but thoroughly. Ensure every single piece of mango is evenly coated with the masala.
4. 4

   Step 4

   • a.Temper and Add Oil (10 minutes)
   • b.In a small pan, gently heat the sesame oil over low heat for 2-3 minutes until it is just warm. Do not let it smoke.
   • c.Turn off the heat, add the hing to the warm oil, and give it a quick stir. This infuses the oil with its aroma.
   • d.Set the oil aside and let it cool down completely to room temperature. Adding hot oil will cook the mangoes and spoil the pickle's texture.
5. 5

   Step 5

   • a.Final Mixing and Bottling (10 minutes)
   • b.Once the oil has cooled completely, pour it over the masala-coated mango pieces.
   • c.Mix everything very well with a dry ladle until the oil is incorporated and the mixture looks like a thick, luscious paste.
   • d.Carefully transfer the pickle into a sterilized, dry glass or ceramic jar (known as a 'jaadi' or 'barni'). Press down gently to pack it in.
   • e.Pour any remaining oil from the mixing bowl over the top. The oil layer acts as a natural preservative.
6. 6

   Step 6

   • a.Ferment and Mature (3-5 days)
   • b.Cover the mouth of the jar with its lid or tie a clean muslin cloth over it. Do not seal it airtight for the first few days.
   • c.Place the jar in a cool, dry corner of your kitchen, away from direct sunlight.
   • d.For the next 3 days, open the jar once daily and give the contents a thorough stir from the bottom up using a clean, dry spoon. This ensures even marination.
   • e.By day 4 or 5, you will notice the mango pieces have softened slightly, released their juices, and a thick gravy has formed. The oil will float to the top.
7. 7

   Step 7

   • a.Serve and Store (Long-term)
   • b.The Avakkai pickle is now ready to be enjoyed. The flavor will continue to deepen and mature over the next few weeks.
   • c.Serve with hot rice and ghee, curd rice, idli, or dosa.
   • d.Always use a clean, dry spoon to take out the pickle. Ensure a layer of oil is always present on top. If stored correctly, it can last for over a year at room temperature.

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