Avakaai pickle

Cut 10 raw mangoes into small pieces. To this take half quantity of mustard powder, red chilly powder and salt. In a glass /ceramic container spread some pieces and sprinkle the powder mix, again spread a layer of mangoes with powder topping, and complete the process. Now on top add a spoon full of fenugreek and pour a half litre gingelly oil. Close the container airtight. Allow it for 3 days to soak. Later take a dry paddle stick and mix the content once in 2-3 days. After a week the Aavakkai pickle is ready with the traditional aroma that opens our taste buds. Option: If you wish, you may also add a few pods of peeled garlic along with mango. Never put wet hands while making the pickle. No need of keeping the pickle jar under the sun. Always keep the jar tightly closed after use.