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Prepare fenugreek seeds.
Provide raw mango (wash, peel and diced).
Provide mustard powder (coarse).
Use red chilli powder (preferably Kashmiri).
Use salt.
Provide asafoetida.
Prepare turmeric powder.
You need Oil.

After winters, raw mangoes are available in market in abundance and this is the correct time to make mango pickle. Now add fenugreek seeds and fennel seeds into it and saute for while so that there is no moisture in the spices. Mambazha Pulissery - Mambazha Kalan Recipe - Ripe Mango in a Yogurt GravyKothiyavunu. Raw mango pickle is a favourite of every pickle lover.

Soak fenugreek seeds in water over night. Also add little salt and turmeric powder in diced mango, mix well and cover it. Stir it 3-4 times after intervals..
Next morning rinse fenugreek seeds and keep it in strainer so that all extra water drains out..
If you check mango dices, there will be water accumulated because of the salt and turmeric. Collect the water in vessel by transfer dices in strainer. This water is called "khatta pani"..
Soak fenugreek seeds in this water forv2- 4 hours, so the bitterness of fenugreek seeds reduces..
After 4 hours transfer fenugreek seeds in strainer. After few minutes, spread it on clean cloth, let it dry. Do not dry completely but excess water should be dry..
Now in a broad vessel, mix mustard powder, salt, chilli powder, asafoetida and mix well. Add little oil..
Now in this spice mix add fenugreek seeds and mango dices and mix well..
Heat oil and let it cool. In a glass jar,put ready pickle and add cooled oil till pickle soaked totally..

In India, no meal is considered complete without a dash of this tangy and tasty condiment. It is made from sour raw mangoes. These raw mangoes are finely sliced with their skins still on. Spices are added to increase the flavour and enhance the tang. Cut Mango Pickle / Avakkai Pickle is one of the popular Pickle Variety in South India.

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