Aavakaaya Andhra Mango Pickle

Ingredients:

Raw Green Mangoes - 6 Cups
Mustard Seeds Powder - 1 Cup
Salt - 1 Cup
Red Chilli Powder -1 Cup
Turmeric Powder- 1 tbsp
Fenugreek Seeds - 1 tbsp
Garlic Pods - 1/2 Cup
Sesame Oil - 2 Cups

Method:

• Wash and wipe well mangoes, cut into 1" wedges (you need to use a sharp knife to do this job, normally we get it cut from vendor. 
• You have to make sure the mangoes are completely dry if not pickle will get spoil soon. Normally we lay the mango pieces in a clean dry cloth until it required.
• We also keep the mangoes inner shell intact for a longer shelf life (this we do for most of the pickles) and it also helps mango from becoming soggy and soft
• Dry roast fenugreek seeds until light brown and grind to fine powder, grind mustard seeds to fine powder. Clean garlic pods and remove skin.
• Heat oil (don't boil) and allow it to cool completely.
• Take a large bowl and mix together red chilli powder, turmeric powder, mustard seeds powder, fenugreek seeds powder, fenugreek seeds and salt.
• Add mango pieces and mix well to coat mango pieces well with the masala.
• Add garlic pods and 1 1/2 cup of oil and mix well again. 
• Transfer pickle along with all masala to sterilize bottle or jar and add remaining 1/2 cup oil on top. Cover the jar or bottle with a muslin cloth (cheese cloth) or close with lid and keep under sun light for 2-3 days.
• After third day mix pickle with the clean dry spoon, oil should float on top of mango pieces if not add more oil, cover and store pickle.