I sincerely doubt if there is any South Indian who doesn’t salivate at the name of Avakkai. Avakkai is a quick mango pickle made in India during summers and this lasts us for an entire year until the next summer. You do not find the exact mango here in Philippines but we do get something small called Indian mangoes.
So this year a trial Avvakai was made and relished.
Need –
- Green unripe mangoes – 3 (I had small 3 mangoes)
- Sesame /Gingelly oil Nallenai – 1 cup + more
- Fenugreek seeds/Methi seeds – crushed – 1 tsp
- Chilli powder – 3 tbsp
- Mustard seeds – powdered – 2 tsp
- Salt- rock salt
Process –
- Wash and wipe the mangoes dry
- Cut into 1 inch pieces with the skin on and the seeds (seeds are tender)
- Mango pieces with the seeds stuck on them helps in longer shelf life
- Roast the mustard and fenugreek seeds in medium heat and powder
- Combine the mango bites with chilli powder , salt and the powder.
- Give a good mix and add the oil.
- All oil will be absorbed initially. Mix well and let it sit for 2 days. Once the oil starts to float it is ready to consume.
- Keep stirring in between with a clean , absolutely dry spoon and store in glass or ceramic container.
- In about 5 days the mangoes start getting tender and ready to consume
- Enjoy with tayir sadam to dosai to anything you desire.
TamarindtoAmchur 