Avakkai

How to Prepare

1. Wash and dry the raw mangoes thoroughly to remove any dirt or residue.
2. Cut the mangoes into medium-sized pieces (about 1.5 inches) with the seed intact in some pieces for flavor.
3. In a large mixing bowl, combine the mango pieces with rock salt and turmeric powder. Mix well to coat evenly.
4. Add red chili powder, mustard seed powder, fenugreek seed powder, and asafoetida to the mango mixture. Stir to ensure even distribution of spices.
5. Heat sesame oil in a pan until it reaches a smoking point, then let it cool to room temperature.
6. Pour the cooled sesame oil over the mango and spice mixture, ensuring all pieces are submerged in oil.
7. Transfer the mixture to a sterilized glass or ceramic jar, pressing down to remove air pockets.
8. Cover the jar with a clean muslin cloth and secure it with a string or rubber band. Place the lid loosely on top.
9. Keep the jar in a sunny spot for 3-4 days, shaking or stirring the contents once daily to mix the spices and oil.
10. After 4 days, tighten the lid and store the jar in a cool, dry place. The pickle will be ready to eat after 2 weeks of maturation.