Ingredients

• Mango (raw) - 2 Kgs
• Salt - 1/2 Kg
• Chilli powder - 1/2 Kg
• Mustard powder - 1/2 Kg
• Gingili Oil - 1/2 Kg
• Asafoetida - 100 g

How to Make Avakkai Pickle

• Cut mangoes into small pieces.
• In a big vessel for 5 cups of mango pieces add 3/4 cup salt, 3/4 cup chilli powder, 3/4 cup mustard powder, 3/4 cup gingili oil and asafoetida.
• Mix all these together and shake well. Now transfer this to a sterilised bottle and close the lid tightly for one month.
• Take out the bottle every day and shake it so that all ingredients get mixed well.
• Pickle is ready to serve after 1 month.