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You need big raw mangoes.
Prepare mustard oil.
Provide As per taste Salt.
You need As per taste Red chilli powder.
You need haldi powder.
Use hing.
You need kalongi.
Provide Kashmiri chilli powder.
Prepare For masala:.
You need to prepare mustard seeds.
Prepare saunf (fennel seeds).
You need methi seeds.
You need to prepare coriander seeds.
Prepare jeera.
Provide vinegar.

Of course, it also makes for a fantastically refreshing snack enjoyed straight from the jar. Mango pickle recipe, avakai, is a traditional Andhra pickle made with raw mango. Mango pickle recipe, avakai or avakaya, Andhra's culinary pride. Pickled mango is a spicy dish or condiment that can be enjoyed with almost any food.

Dry roast all masalas separately on low flame till you get a nice aroma. Let it cool and grind it to a coarse powder..
Wash and pat the mangoes. Cut into pieces and keep aside..
In a kadai take mustard oil and warm it and off the gas.Add hing, Kashmiri chilli powder, red chilli powder, and add raw mango pieces and grounded masala, salt and kalongi..
Mix everything well and keep it covered for 5 mins.When cooled add 1 tbsp vinegar and mix well. Remove in a bowl and store it.Enjoy with parathas, dal rice...

You can spread it on bread, eat it with roti or any kind of parantha, or even enjoy it with rice. Pickling is a method to preserve a food's shelf life through fermentation in brine or immersion in vinegar. Mango pickle is a spicy and tangy condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra "oomph" to every meal.

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