This pickle season, try something new and give your traditional recipe an authentic Andhra flavour. Avakaya Pickle is a spicy, robust mango pickle from Andhra cuisine made with an assortment of spices. The flavour of Emami Healthy and Tasty Kachi Ghani Mustard Oil lends it a distinct character and makes it even more delectable.SUBSCRIBE to our Channel - http://bit.ly/SubscribeToIndiaFoodNetworkFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter: https://twitter.com/IFN❤ Instagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Love our recipes? Hit 'LIKE' and show us your support! :)Post your comments below and share our videos with your friends. Spread the love! :)Download our App - http://bit.ly/DownloadIndiaFoodNetworkAppIngredients8 cups Raw Mango Washed, wiped and cubed1 tablespoon Methi / Fenugreek seeds1 tablespoon Mustard seeds1 cup Kashmiri red chilli powder2 teaspoons Turmeric powderSalt to taste2 tablespoons Fresh Ginger Garlic paste3 cups oilMethod of preparationSpread the mango pieces on a clean kitchen towel and let them dry for 3-4 hours.Dry roast fenugreek seeds until slightly browned.Add fenugreek seeds and mustard seeds in a blender and blend to make a smooth powder.Add mango, fenugreek and mustard powder, red chilli powder, turmeric powder, salt and ginger garlic paste in a bowl.Add half of the oil and mix well.Transfer the pickle in a clean glass jar.Top with the remaining oil.Cover the jar with a lid or tie with a muslin cloth.Keep the jar in the strong sun for 3-4 days.The pickle is ready to use now.Top the jar with more oil to make sure mangoes are covered with oil.
