Pickles & chutneys are my favorite side dishes. A south indian meal is never complete without them. It is also believed that having a spicy chutney as a course of your meal will help in good digestion.
The menthi avakaya I'm sharing is a temporary pickle & also has less oil compared to the traditional avakaya pickle.
Prep Time-40mins | Cook Time-5mins | Yields-4 servings
Ingredients
Ingredients
2Cups grated mango
5Tbs red chili powder (Adjust according to taste)2Tbs methi powder
Salt
Seasoning
2Tbs oil
1Tsp mustard seeds
3 red chili's cut equally
Few curry leaves
1Tsp hing (Asafoetida)
Directions
- In a bowl mix mango,chili powder, methi powder & salt.
- Leave it for 30mins on your counter with closed lid. - After 30mins adjust chili powder & salt if needed.
- Heat a pan with oil & to that add mustard seeds & red chili'.
- Once the mustard starts jumping add hing & curry leaves to pan.
- Switch off heat & add it immediately to the mango mix.
- Mix it well & store it in refrigerator.
- Serve it with rice & a dollop of ghee.
Note:
- Leaving the mango mix for 30mins will allow the flavors to mingle.
- This pickle will stay good for months when refrigerated.
