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Prepare Peeled and grated raw mango.
Provide Roasted and powdered gingelly powder.
You need to prepare Chilli powder.
You need to prepare salt.
Provide methi seeds.
You need to prepare roasted and ground mustard, methi powder.
Provide groundnut oil.
Provide Mustard, jeera and garlic pods for the tadka.

During the Mango season, all are busy Mango pickle is an extremely well-liked complement in the Indian Delicacies. It's popularly known as Avakaaya pachadi or Mamidikaaya pachadi in Andhra Pradesh. Learn How To Make Raw Mango Pickle With Chef. During the Mango season, all are busy making the Mango pickle is different styles from different states.

Mix two glass roasted and ground gingelly powder, one glass of chilli powder, 3/4 glass of salt, methi Dana, two spoons of methi and mustard powder..
To one glass of grated raw mango add one glass of above masala mix. Add half glass of ground nut oil.
Heat two spoons oil add mustard, jeera and crushed garlic pods. Add to pickle when cool..
Store the remaining masala mix if any for later use. It can be stored for about six months.

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