Avakkai pickle
Raw mango pickle a must do in many household, during this season. Spicy hot yum who won't love this. Be it curd rice, roti or paratha or just plain rice ghee and Avakkai it's just heavenly. Few things to remember while buying mango for long term preservation, It should be dark green skinned mangoes. It should be firm The inside should nice white flesh. Don't use the ones that are bit yellow. Clean the mango well and wipe it dry. After cutting spread it on a clean cloth and keep under the fan for about 2-3hours . Take care to use all clean and dry vessel for making this pickle. Clean the bottles and jars the previous day and dry them clean. Before starting to make the pickle. Heat little oil and add a half tsp of hing when it starts to smoke switch off the heat.when slightly cool but still hot add little to all the jars you are going to store. This will act as a preservative Now for the ingredients. Recipe Given quantity for 1kg of mango. 1 kg Raw green Mangoe...