Pickle - Avakai:

Ingredients:

1 kg raw mangoes,250g chilli powder,200g mustard seeds(roasted and powdered),100g garlic flakes(peeled),50g turmeric powder,2 tbsp fenugreek seeds,a handful of raw red bengal gram(chana-not kabuli chana),250g salt,400 ml sesame oil.

Method:

Wash ,dry and stone the mangoes.Cut them into 2.5cm pieces.Put the mango pieces in a dry jar.Add salt,raw chana,turmeric,garlic,chiili powder,fenugreek seeds and mustard powder to the mango pieces.Mix well with a dry spoon.Heat oil on a low flame without letting it smoke and remove from heat.When cool,pour the oil over the seasoned mango pieces in the jar.Close the jar and cover with a dry muslin cloth.After a week open the jar and keep it in the sun for a week.Can be eaten after a fortnight.Avakai stays fresh for almost 2 years.