Fresh avakkai made for this year. It's the most unique pickle made with less effort. A delicious pickle can be made and it will last a whole year.
Avakkai
Mango cut into large cubes 2 kg
Red chilli dry 200grams
(half for spice half for colour) I use sun dried badigaye and red dry chilli. Powder it after removing the stem.
Turmeric1 tbsp
Hing 1/4 tsp
Gingly oil 2 cups
Salt 2 cups
Mustard 1 cup crushed
Method of preparation
Cut the mango along with the seed. Add turmeric, salt,red chilli powder, mustard powder, hing and mix well. Finally add gingly oil. Mix well and leave the pickle for 10 days. Mix the pickle gently everyday for about 2 weeks. Start using it as a side dish with curd rice.
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