Avakkai Pickle – Cut Mango Pickle – Avakkai Manga Urugaai

Avakkai Pickle – Cut Mango Pickle – Avakkai Mangan Urugaai could be just the gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe you've been looking for. For $3.2 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 13g of protein, 27g of fat, and a total of 382 calories. This recipe serves 2. Plenty of people made this recipe, and 299 would say it hit the spot. If you have mustard seeds, fenugreek seeds, mango, and a few other ingredients on hand, you can make it. It works well as a pretty expensive side dish. It is brought to you by Tickling Palates. From preparation to the plate, this recipe takes roughly 15 minutes. Overall, this recipe earns a spectacular spoonacular score of 90%. Similar recipes include mango pickle , how to make mango pickle | punjabi mango pickle, gujarati mango pickle | gujarati methia keri pickle, and Lemon Pickle | Nimboo Kan Achar | Elumichai Oorugai | Nimmakayan Uragaya - Easy Indian Pickle s.

Servings: 2

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Wash and wipe the mangoes. Cut it into bite sized pieces working around the seed. It weighed approx., 1 kg without the seeds, roughly 3+3/4 cup when measured. Heat a pan and dry roast fenugreek seeds, shaking the pan so that it gets roasted well. Take care not to burn the seeds. Transfer it to a bowl and to the same pan add the mustard seeds. Dry roast for a few seconds while stirring with a ladle. Transfer both to a mixie jar and grind it to a coarse powder. Now add red chili powder, rock salt and grind it to a fine powder. Transfer the cut mango pieces to a food grade container. Add the ground spice powder and stir well with a wooden spatula so that it coats all the mango pieces evenly. Add the gingelly oil to the mango pieces and stir well. It will look dry and as though the oil is not enough. But cover the container and let the pickle sit for 2 days. If possible keep shaking the container or stir using a clean spatula 2 or 3 times a day. After that, you can see the oil floating on top. After a week of resting and letting the mango pieces soak in the oil and spices, they would have softened considerably well and you can start using the pickle. Transfer to sterilized, dry bottles or ceramic containers (barni) and pour the remaining oil so that they float on top. Store in room temperature. It keeps well for a year. Use a dry spoon while using to serve.

 

Step by step:

1. Wash and wipe the mangoes.

2. Cut it into bite sized pieces working around the seed. It weighed approx., 1 kg without the seeds, roughly 3+3/4 cup when measured. 

3. Heat a pan and dry roast fenugreek seeds, shaking the pan so that it gets roasted well. Take care not to burn the seeds.

4. Transfer it to a bowl and to the same pan add the mustard seeds. Dry roast for a few seconds while stirring with a ladle.

5. Transfer both to a mixie jar and grind it to a coarse powder. Now add red chili powder, rock salt and grind it to a fine powder.

6. Transfer the cut mango pieces to a food grade container.

7. Add the ground spice powder and stir well with a wooden spatula so that it coats all the mango pieces evenly.

8. Add the gingelly oil to the mango pieces and stir well. It will look dry and as though the oil is not enough. But cover the container and let the pickle sit for 2 days. If possible keep shaking the container or stir using a clean spatula 2 or 3 times a day. After that, you can see the oil floating on top. After a week of resting and letting the mango pieces soak in the oil and spices, they would have softened considerably well and you can start using the pickle.

9. Transfer to sterilized, dry bottles or ceramic containers (barni) and pour the remaining oil so that they float on top. Store in room temperature. It keeps well for a year. Use a dry spoon while using to serve.

Nutrition Information:

covered percent of daily need