PACHIMIRAPAKAI AVAKAYA | GREEN CHILI MANGO PICKLE

Cuisine: Andhra Pradesh state of India

Ingredients:

Green Mango Pieces (chopped into small pieces, with the peel intact) – 300g

Mustard seed powder – 4 tablespoons

Green chilies – 30

Garlic cloves (peeled) – 20

Fenugreek seed powder – ½ teaspoon

Salt – as required

Sesame oil – 1 cup

Turmeric powder – 1/4 teaspoon

Method:

1. Heat 2 teaspoons of oil in a pan and fry green chilies until brownish.

2. Grind the fried green chilies into a fine paste without adding water.

3. Take a big bowl and add mango pieces to it.

4. Add ground green chilies, mustard seeds powder, garlic cloves, fenugreek seed powder, salt and turmeric powder.

5. Mix everything together.

6. Add sesame oil and mix.

7. Store in a glass or ceramic jar. This pickle can be kept for up to 15 days in room temperature.