Kanda Aavakaya

INGREDIENTS :

Raw sour Mango pieces - 21/2 cups(rice cooker cup)
Turmeric - 1/2tsp
Red chilli powder - 1/3cup
Salt - 1/4cup
Fenugreek and cuminpowder - 1(full) tbsp
Mustard powder - 11/2(full)tbsp
Garlic clove -  10 no
Cumin seeds - 1tsp
Sesame Oil - 1/cup.


PROCEDURE :

1. Wash and peel the mango, cut into pieces(any size)

 

2.Heat Oil(3tbsp) in pan, once hot add the mango pieces,cook with closed lid in a medium flame till it becomes soft and oil floats on it. turn off the heat,allow it to cool.
 
 

 
3.Meanwhile we can prepare the mustard powder and fried fenugreek, cumin powders, to make this powders we have dry roast cumin and fenugreek seprately and grind them into fine powder.


4.Heat oil(reamining oil) in a pan ,once hot turn off the heat and add cumin seeds and garlic cloves,let it cool.
 
5. Now take a bowl and add the turmeric powder ,cooked mango paste,now add chiili powder, salt,mustard powder, fenugreek and cumin powder and mix all together nicely later add the popu(garlic,cumin) with oil remaining seasame oil and keep this aside remember not to use any wet containers or wet hands while making this pickle
 
 

 
6. After mixing all the ingredients set this pickle aside covered in a safe place and let it marniate the pickle for 3 to four day so that the spice mixtures is well mixed with the mango slices. After 3-4 days mix the pickle nicely and taste it and check weather salt is correct or not if u feel its less add some more to it(If salt is not enough the pickle will get spoiled very soon so we should see that the salt is perfect in this pickle. Now store the pickle in a air tight glass jars or procliam container and store them. This pickle can be preserved for 1 year.