Avakkai Pickle – Cut...Avakkai Pickle – Cut Mango Pickle – Avakkai Manga Urugaai

Avakkai Pickle – Cut Mango Pickle – Avakkai Mangan Urugaai is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian main course. For $8.39 per serving, this recipe covers 53% of your daily requirements of vitamins and minerals. One serving contains 670 calories, 21g of protein, and 46g of fat. This recipe serves 2. 299 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 15 minutes. Head to the store and pick up gingelly oil, chili powder, mustard seeds, and a few other things to make it today. It is brought to you by Tickling Palates. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is great. Try Classy Poached Pear In Spicy Mango Nectar With Mango Ice Cream, Vegan Mango Chia seed Mango Coconut Ice Pops, and Overnight Steel Cut Oatmeal for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Wash and wipe the mangoes.

2. 02

   Cut it into bite sized pieces working around the seed. It weighed approx., 1 kg without the seeds, roughly 3+3/4 cup when measured. 

3. 03

   Heat a pan and dry roast fenugreek seeds, shaking the pan so that it gets roasted well. Take care not to burn the seeds.

4. 04

   Transfer it to a bowl and to the same pan add the mustard seeds. Dry roast for a few seconds while stirring with a ladle.

5. 05

   Transfer both to a mixie jar and grind it to a coarse powder. Now add red chili powder, rock salt and grind it to a fine powder.

6. 06

   Transfer the cut mango pieces to a food grade container.

7. 07

   Add the ground spice powder and stir well with a wooden spatula so that it coats all the mango pieces evenly.

8. 08

   Add the gingelly oil to the mango pieces and stir well. It will look dry and as though the oil is not enough. But cover the container and let the pickle sit for 2 days. If possible keep shaking the container or stir using a clean spatula 2 or 3 times a day. After that, you can see the oil floating on top. After a week of resting and letting the mango pieces soak in the oil and spices, they would have softened considerably well and you can start using the pickle.

9. 09

   Transfer to sterilized, dry bottles or ceramic containers (barni) and pour the remaining oil so that they float on top. Store in room temperature. It keeps well for a year. Use a dry spoon while using to serve.