1

To prepare Avakkai Pickle Recipe - Avakkai Mango Uruguai Recipe, the sun dry mustard seeds and fenugreek seeds for 3-4 hours to make them a little crisp.

2

Dry roast them for few seconds .If you don't get adequate sunlight. Powder them in a mixer.

3

Wash the mangoes properly and wipe dry with an absorbent cotton cloth.

4

Use a sharp knife to cut into bite-sized pieces. There will be a thin layer of pulp attached to the hard shell .Using a sharp knife Scrub and peel off.

5

In a big mixing bowl, add salt, chilli powder, mustard - fenugreek powder, and garlic.

6

Mix everything well. Pickle masala is ready to use.

7

Add in the diced mangoes and mix until they are well coated. Use a wooden spoon for better results to prepare this traditional Avakkai Pickle Recipe.

8

Take a big cleaned glass bottle/pickle container.

9

Add little masala coated Avakkai Pickle into the jar. Pour some gingelly oil. Again add some more pieces and layer with oil. Do this till all the mango pieces are used up.

10

Finally, pour the leftover pickle masala and oil into the jar. Cover the lid and keep the Avakkai Pickle aside for 2-3 days till all the oil comes above the pickles.

11

The Avakkai Pickle Recipe would still be salty after you give a proper mix. Wait for a week from the day of preparation to use this spicy and tangy Avakkai Pickle Recipe.

Note: Make sure it is hygienically used. Use a clean and preferably wooden spatula to take out pickles every time and close the lid just later. Leaving the used spatula inside might contaminate the pickles. If well preserved hygienically, these pickles last for a year and above.