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. Its yummy when consumed with hot steamed rice and ghee.
Dry mustard and fenugreek seeds in sunlight 30mins to 1 hour or dry roast in a pan
Make mustard fenugreek powder
Add chilli powder, salt, mustard-fenugreek powder to the mango pieces
Add gingelly oil
Mix well leave it for two days
The mango pieces get marinated and Oil oozes out after two days
Mango pickle ready