Hyderabadi Style Mango Pickle | Avakaya Pachadi

Step 1

Heat 1-liter peanut oil and add 2 tablespoons chili seeds, 3 tablespoons cumin seeds, 3 tablespoon mustard seeds. Cook for 1 minute and turn off the stove. Let it cool.

Step 2

Once the oil is cool, add 1 tablespoon methi seeds. Keep it aside.

Step 3

Dry roast 3 tablespoons of cumin seeds for 30 seconds and add 1 teaspoon methi seeds. Roast it for a minute. Add roasted cumin methi seeds to the grinder and make a fine powder. Keep it aside.

Step 4

Add 4 tablespoons of mustard seeds to the grinder and make a fine powder. Keep it aside.

Step 5

Add 1/2 kg ginger pieces to the grinder and add 1 tablespoon salt. Make a smooth paste and keep it aside.

Step 6

Add 1/2 kg garlic cloves to the grinder and add 1 tablespoon salt. Make a smooth paste and keep it aside.

Step 7

Add 1 kg 3 mango chili powder in a big bowl and add 900 grams of salt, add 1/2 kg ginger paste, 1/2 kg garlic paste, add cumin methi powder, add mustard powder, add 20-25 garlic cloves, add oil seasoning, add 1/2 teaspoon turmeric powder and mix well.

Step 8

Add 2.5 kg raw mango pieces and mix well with the masala. Leave it aside for 2 days.

Step 9

After 2 days, mix well and store the mango pickle in an airtight container.