This is a variety we use the seasoning of pulihora so its called pulihora avakai.
A simple chutney which can be prepared by 2 to 3 mangoes.
Raw mango pieces(peeled and Chopped into small slits) 3 cups
Oil 1/4 th cup
Red chilli powder 3/4cup
Mustard powder 3/4 cup
Dry grind 1 cup mustard seeds in a grinder ,seive it again dry grind them.Even if the mustard powder is a little coarse enough, no problem.
One day before preparing pulihora avakai,place mustard powder in a dry bowl,and pour piping hot boiled water 1/2 cup in to the mustard powder and mix well.Then place the bowl with mustard powder and water in the sun for a few hours until the powder mixture is dried completely.For every one hour mix the powder well with a dry spoon.This makes the water to dry soon.
Salt 1/2 cup
Now a days Salt is iodized so very less amount of salt is to be added,or else taste it.
Oil 1 cup
2 tsp Bengal gram daal
2 tsp Urad daal
2 to 3 nos Red chilli slits
1 tsp Mustard seeds
1/2 tsp Methi seeds
Curry leaves (washed well and dried )
Take peeled and chopped mango slits in a small bowl.
Then mix with the dried mustard powder,dry chilli powder and salt well thoroughly.
Add oil to it and keep aside in a bottle.Let it settle for 3 days.
On 4th day morning,place a pan on the stove add 1 cup oil to it.
Next add bengal gram,urad daal,redchilli slits,mustard seeds,methi seeds,hing and after frying them
lastly add curry leaves.
Place the prepared mango pickle in a bowl,and add the prepared seasoning to it.
Place the lid immediately.
After 10 mins remove the lid and mix the pickle thoroughly well with oil and seasoning.
Let it settle,for a week days outside,then store in a fridge.In India we keep them outside only,they remain normally,until unless there is shortage of salt and oil.But in other countries due to climatic conditions and centralized A/C we cant give guarantee.
Can be stored in a fridge for a month or two.
Very tasty with rotis and rice.
Due to the heavy seasoning as we use for pulihora this pickle is called pulihora avakai,