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Prepare raw mangoes cut into pieces.
You need to prepare For achar masala.
You need to prepare fennel seeds.
You need cumin seeds.
Provide coriander seeds.
You need mustard seeds.
You need For achar.
Use salt.
Provide red chilli powder.
Use termeric powder.
You need to prepare kalounji.
Provide asafoietida.
Use mustard oil.

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.

To make aam ka achar combine the mangoes,add termeric powder and add salt and toss well.place the mangoes on a sieve when cool and dry.In a pan add fennel seeds,add cumin seeds.
Add coriander seeds,add mustard seeds mix it well and dry roast all the ingredients 5-6 min..
Put all the ingredients into jar,now grind it and make a smooth powder,achar masala is ready.now coat all the masala over the marinated mangoes.
Now add red chilli powder,add salt,add asafoietida.
Add kalaunzi mix it well properly.take a jar and fill the jar with pickle add mustard oil pour into the mangoes,now aroma is very strong,cool to room temperature and pour over the mangoes..
Now cover the jar with cloth and pack this tightly into the jar.the oil should come above the mangoes mixture,let the pickle mature for another 2-3 days before you consume it for all pickles,ensure that it stay covered with oil,that they stays good throughout the year..

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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