Mango pickle (Avakkai)

🔥 Prep

• Wash 1 kg raw mangoes thoroughly, pat dry, and cut into uniform 2‑cm pieces, discarding the seed.
• Measure out 100 g mustard powder and place in a small bowl.
• Measure out 100 g red chilli powder and place in a separate bowl.
• Measure out 100 g salt and set aside.
• Measure 200 ml gingelly (sesame) oil into a measuring cup.
• Measure 2 tsp fenugreek seeds and keep ready.

🔥 Cook

• 1. In a large clean bowl, toss the cut mango pieces with the 100 g salt, mix well, and let sit for 30 minutes at room temperature to draw out moisture.
• 2. After salting, drain any released liquid and spread the mango pieces on a clean cloth to pat dry for 10 minutes.
• 3. Add the measured 100 g mustard powder, 100 g red chilli powder, and the 2 tsp fenugreek seeds to the dried mango; mix thoroughly until evenly coated.
• 4. Heat the 200 ml gingelly oil in a heavy‑bottomed pan over medium heat until it just begins to shimmer (about 2‑3 minutes), then add the fenugreek seeds and sauté for 30 seconds until fragrant.
• 5. Remove the pan from heat, let the oil cool slightly (about 1 minute), then pour the warm oil over the spiced mango mixture, stirring to coat everything evenly.
• 6. Transfer the pickle to a sterilized glass jar, press down to eliminate air pockets, seal tightly, and let it mature at room temperature for 3‑4 days, shaking the jar gently once daily.

🔥 Serve

• Serve a spoonful of mango pickle alongside steamed white rice, curd rice, or lemon rice.
• Pair with South Indian breakfast items such as idli, dosa, or uttapam for a tangy kick.
• Store the jar in a cool, dry place; the pickle develops deeper flavor after a week and can be enjoyed for up to several months.