Method:
Wash and cut the mango with the skin intact, if possible. I couldn’t do it at home. So I cut without the seeds.
Soak them in water for a few minutes ( just to remove impurities if it is cut and bought from the store) Drain the water and pat dry the cut mangoes. Dry them in a cotton cloth (preferably white, so that any color will not stick to the mango) inside the house in an airy place for 2 days.
In a big glass |ceramic bowl, add the dried mangoes Keep the mustard seeds in the hot sun for 3-4 hours and grind this into fine powder. If you don’t get sunlight, heat a pan for 2 minutes and switch off the flame. Put the mustard seeds and let them sit in the hot pan for a few minutes.
If adding kabuli channa, dry it nicely and add it to the bowl. Add the mangoes, mustard powder, salt Add turmeric powder, asafoetida, and fenugreek seeds(vendayam). Add sesame oil to this mixture.
Mix this nicely with a dry clean spoon. let this sit for 3-4 days without touching it. Keep it in a clean dry place.
After 4 days the oil will start floating on the top. Mix this well nicely and you can start using the avakkai pickle. Store this in a clean dry place and use a clean dry spoon. After a month you can transfer it to a jar and keep it in the refrigerator for later use.
Note: Mango Juice Manufacturers
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