Aavakkai oorugai, known as raw green mango pickle in English, is a staple condiment prepared in Tamil Nadu households during the summer months, much like in other states. Each family boasts its unique recipe, blending various spices and employing distinct methods of preparation.

Personally, I opt to create small batches of this pickle, tailored to our modest consumption needs. As our family doesn't indulge in pickles extensively and we typically have a variety of other condiments on hand, I whip up this pickle in small quantities whenever I acquire firm green avakkai mangoes. However, during peak mango season, I may embark on a larger batch that can sustain us for up to four months. Occasionally, if I find the mango quality to be inconsistent, I prefer smaller quantities to prevent any potential spoilage.

INGREDIENTS:

6 cups Raw Avakkai variety Manga washed and dried cut into big pieces with inside kernels

1 cup mustard powder

1 cup rock salt powdered

1 cup Red chilli powder

1 tbsp Turmeric powder

2 cups gingelly oil needed or atleast 1.5 cups

3 tbsp methi seeds

Method

• Mix all the masalas with oil salt, mustard powder as shown in my video , seperately in a bowl , keep aside.

wash and dry the mango pieces well.

• Now take a container in which you will prepare for mixing , and will store in a glass or creamic jar later . for first few days choose a container in which you can mix well like a good quality food grade plastic tub .

• First add some of the masala prepared at the bottom, add some mango pieces , keep layering first with masala, then with mango pieces till you finish them all .at the top make sure there is enough masala , now cover well and allow to sit in a corner.

• Everyday , open the container, and mix well, you will notice the mangoes leaving water immediately and little oil already comingb up , if good quality mangoes used .

• this process of mixing should be done everyday and by day 10, you will see there is plenty of liquid on top and mangoes already shrinking to a soft texture, always make sure the top is covered with oil ,

• now transfer to the final container like a glass bottle or any air tight ceramic jar , take out little at a time for daily consumption . make use to use dry spoon and must be covered well after use .

• I prefer to transfer to individual small glass bottles and will use one at a time . so no need to open all the quantity every time you want a tbsp of manga pickle .

need not store in fridge if enough spices , oil addded , top of bottle must have a layer of oil . so no fungus will form .