Mamidi avakaya pachadi,mango pickle

Mamidi avakaya pachadi

Ingredients

◆ Raw mango pieces -1 bowl =1/2kg
◆ Mustard powder -4 tablespoons
◆ Fenugreek seeds powder -1 teaspoon
◆ Jeera powder -2 teaspoon
◆ Red chilli powder - 1 cup
◆ Salt
◆ Turmeric powder
◆ Ground nut oil -1 cup
◆ Asofoetida-1/2 teaspoon
◆ Garlic -8 pieces

Procedure

{The above prepared powder of mustard, jeera and fenugreek seeds should be roasted before and then powdered .}

*{Wash the raw mangoes properly,wipe until dry and cut them in to pieces }

◆ Take a bowl and add 1 bowl of mango pieces, 1 cup of red chilli powder, enough salt,4 tablespoons of mustard powder, 2 teaspoon of jeera powder, 1 teaspoon of fenugreek seeds powder, 1 teaspoon of turmeric powder, 1/2 teaspoon of asofoetida and garlic pieces, now mix thoroughly such that all the ingredients are mixed .
◆ Now add 1cup of ground nut oil and mix again.
◆ Now mamidi avakaya pachadi is ready.keep it aside for 4-5 days and then serve.

*NOTE

◆Ater 2 days, the pickle has to mixed thoroughly as water forms,or else there is a chance of spoilage.
◆ The pickle has to be stored in a good quality plastic container or a glass jar to avoid spoilage.
◆ Make sure that the storage jars to store pickles should be sun sterilised and dry completely, and the spoons used to serve pickles should also be dry or else leads to spoilage.
◆ Asofoetida which is added in the above pickle can be avoided if you are not used to it.
◆ Salt should be added a bit more as it acts as a preservative and avoids spoilage.
◆ This pickle remains fresh for 1 year,if the above precautions are taken.