Avakai,
Ingredients (pic1):
Method:
Preprocess (pic1): All ingredients must be moisture free and as dry as possible. First coarsely grind the mustard seeds and de-husk them of the black skin a little. You can leave some black skin on too to enhance the taste. Prepare the storage jar (preferable china or glass) by sun drying it and keeping it absolutely free of moisture.
Preparation – Part 1 (pic2): Day 1 – Mix all the dry ingredients thoroughly in a big bowl. Now slowly add half cup of oil while mixing the mixture so that the mixture becomes moist with oil. Now add the raw mango pieces and ensure that each piece is thoroughly coated with this semi-oiled mixture.
Storage (pic3): Layer the bottom of the storage jar with a 1cm layer of the masala mix. Now put the mango pieces coated with masala inside the jar and pack them tightly together. With every batch you add to the jar press them all tightly together. Once all the mango pieces are in the jar, layer the top with the remainder of the mixture and spread it evenly. Close the jar air tight and store it in a cool but dry place. Now this jar has to be opened on the third day only.
Preparation – Part 2 (pic4): Day 3 – By the third day from preparing the Achaar, the raw mango juices must have seeped in with the masala and a nice juicy mixture can be seen in the jar. Open the jar mix the content uniformly with a long handled ladle. Once the mixture is homogeneously mixed, add oil half cup at a time, while constantly mixing the contents. The intention is that no part of the mixture remains dry. One the mixture is well mixed, press it down tightly in the jar and add oil on the top so that you have at least 1 cm of oil above the mixture to seal it to external air. Close the lid tight.
Avakai is ready to use! Savor it with parathas or plain rice, or any way u like it.
#Pickles - Mango Pickle
Ingredients (pic1):
- 1 Kilo Raw Mango cut into cubes along with the seed wood
- 1 cup Mustard Seed powder (coarsely ground)
- 1 cup Red Chili powder
- ¾ cup Salt (to taste)
- 1 tbsp. Turmeric powder
- ½ tbsp. Fenugreek (Methi) seeds
- 1 litre Groundnut/Sesame oil
Method:
Preprocess (pic1): All ingredients must be moisture free and as dry as possible. First coarsely grind the mustard seeds and de-husk them of the black skin a little. You can leave some black skin on too to enhance the taste. Prepare the storage jar (preferable china or glass) by sun drying it and keeping it absolutely free of moisture.
Preparation – Part 1 (pic2): Day 1 – Mix all the dry ingredients thoroughly in a big bowl. Now slowly add half cup of oil while mixing the mixture so that the mixture becomes moist with oil. Now add the raw mango pieces and ensure that each piece is thoroughly coated with this semi-oiled mixture.
Storage (pic3): Layer the bottom of the storage jar with a 1cm layer of the masala mix. Now put the mango pieces coated with masala inside the jar and pack them tightly together. With every batch you add to the jar press them all tightly together. Once all the mango pieces are in the jar, layer the top with the remainder of the mixture and spread it evenly. Close the jar air tight and store it in a cool but dry place. Now this jar has to be opened on the third day only.
Preparation – Part 2 (pic4): Day 3 – By the third day from preparing the Achaar, the raw mango juices must have seeped in with the masala and a nice juicy mixture can be seen in the jar. Open the jar mix the content uniformly with a long handled ladle. Once the mixture is homogeneously mixed, add oil half cup at a time, while constantly mixing the contents. The intention is that no part of the mixture remains dry. One the mixture is well mixed, press it down tightly in the jar and add oil on the top so that you have at least 1 cm of oil above the mixture to seal it to external air. Close the lid tight.
Avakai is ready to use! Savor it with parathas or plain rice, or any way u like it.
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