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　　Children would be given flat seashells (alchippas) that could be rubbed on the ground to make a natural peeler.Colour: The mango will go from green to some shade of yellow/orange. Adjust salt per your taste. For most mangoes, the first stage of ripening involves mangoes getting nice and soft — the same feel as a ripe avocado. On the fourth day the mango avakaya is ready to eat. After three days using a clean and dry ladle stir the mango avakaya.TIP: If you are making it in a smaller quantity you can grind the mustard seeds at home in a coffee grinder. The big exception to this rule is the Tommy Atkins variety, which will not change colour.Bellam AvakaiINGREDIENTS1 kg raw mango pieces (choose a variety with a lot of fibre and mango should be hard)100 gm organic chilli powder100 gm organic jaggery owder100 gm organic mustard seed powder75 gm sea salt25 gm organic fenugreek seeds100 gm China Acrylic Bottle for sale organic garlic cloves (don’t peel the skin)½ lt organic cold pressed sesame oilMethodLet the mango pieces be covered in oil. Put the jar regularly in the sun for at least a week. The mango doesn’t have to be fully orange, but it should have mostly orange or yellow spots.TIP: The thumb rule here is that whatever measure you use for measuring your mango pieces, the same measure should be used for the mixture of spice powders (red chili powder, mustard powder and salt) too. If you use kashmiri or bandar chilli powder you will get a lovely bright orange red shade. The major exception here is the Ataulfo, which may not tu super fragrant or sappy even when it is fully ripe. Otherwise it will be bitter. Now, transfer the mango avakaya into traditional ceramic jars . Especially of those when my grandparents, cousins, uncles and aunts used to meet up at our native place. It will be ready to use after two days.Serve mouth-watering mango avakaya pickle with steaming hot rice and ghee or fresh homemade butter. Sometimes we would use a special variety of raw mangoes from our own farms, and that made the pickle festivities even more enchanting!Both my grandmas (ammama and naanama) surveyed each mango carefully — tuing over each one lovingly before dropping them into the "ok" basket. Add this mixture to a wide bowl such that it is filled to the brim. Mix all the ingredients along with the mango pieces well. This mango peeling task was delightfully accepted and playfully executed!Only certain people could mix the pickle ingredients too, and women took pride in being known for their avakai! What an awesome example of slow cooked food, where tradition, pride, perfect ingredients, and memories were created, year after year!West godavari Avakai recipe INGREDIENTS6 cups fresh green raw mangoes, chopped into big chunks1 cup mustard seeds, powdered freshly2 tbsp whole jeera2 cups red chilli powder1 cup salt50 garlic pods3 cups sesame oilMethodPut the chopped mango pieces in a wide bowl and add in the freshly ground mustard seeds powder, red chilli powder, whole jeera and salt. Note that the mustard seeds must be ground only on the day you are making the pickle. They also insisted on the chilli powder from only one vendor for authentic colour, and flavour. Let the mixture sit for a day in a non metal container and then store in jaadi and cover with rest of the oil. In other words, if you use a cup to measure mangoes, use the same cup for the spices. For the most part, regardless of texture or colour, if a mango is filling the room with fragrance and also sapping, it’s ready to eat. This wide bowl can be your measuring bowl for the mango pieces too.

　　Stir for one to two minutes or till the king chilli becomes soft. Stuffed Red Chillies PickleIngredients 100 gm red chillies1 kg mustard oil250 gm coriander seeds50 gm mustard seeds250 gm amchur Spray Bottles for sale powder150 gm aniseeds150 gm fenugreek seeds50 gm bay leaves25 gm asafoetida50 gm cumin seeds50 gm garam masala Stuffed Red Chillies PickleMethod Roast coriander seeds, fenugreek seeds and bay leaves together.King Chilli PickleIngredients100 gm king chilli/bhoot jholikia finely chopped2 glove garlic finely chopped½ cup lemon juice4 tsp sugar1 tsp haldi1 tsp kashmiri red chilli powder¼ tsp fenugreek seeds1 tsp dhania1 tsp jeeraSalt to tasteMustard oil as required King Chilli pickleMethodRoast fenugreek seeds, whole dhania and jeera on a tawa. Keep it refrigerated. Tie the jar with a clean muslin cloth and keep in sun for at least a week. Now add the paste of all the roasted masalas and cook till the mix leaves oil from the sides. Add garam masala, amchur powder and salt to this. Heat oil in a pan and add the tamarind paste and cook for 10 to 12 minutes. Slit the green chillies vertically and remove the seeds. In the same oil, prepare the bagar by adding jeera, mustard seeds and kalonji.Khatte Tikkhe AlooIngredients½ kg baby potatoes50 gm garlic100 gm dry red chilies3 tbsp oil25 gm roasted jeera4 tbsp thick tamarind pulpSalt to tasteKhatte Tikki AlooMethodExcept the baby potatoes, grind all the ingredients together and make a thick paste. Now add the potatoes and cook until the masala coats them. Grind and keep aside. Now add the mixture of coriander seeds, fenugreek seeds and bay leaves. Next, add enough oil to the mixture into a thick paste. Then add the chopped king chilli, sugar, salt, kashmiri red chilli powder, haldi and the masala made earlier. Transfer the chillies in a clean jar and pour the remaining oil over them. Slit the chillies or de-stem and make a hole on top of each chilli, remove the seeds and fill the masala. Serve hot with biryani or rice. Put off the flame and add the lemon juice. Stuff the mixture into the chillies and place them in a greased pan with the slit side up. Now powder the mustard seeds, aniseed, asafoetida, cumin seeds with the help of pestle and mortar. Slit the chillies and fry them in oil until they tu a little whitish. Melt butter and pour some of it into the pan along with a portion of the bread crumbs on top of each of the chilli. Boil the baby potatoes in a pan, peel and keep it aside.Green Chilli Potato BitesIngredients ¼ kg green chillies50 gm butter1-2 potatoes100 gm green peas, shelled1½ inch ginger piece2 onions2 bunches of coriander, chopped1 tsp garam masala2 tbsp bread crumbs½ tsp jeeraSalt to tasteMethod Boil the potatoes and green chillies separately.The benefits of eating chilli are plenty — from giving you great skin to increasing metabolism and from preventing cancer to reducing blood sugar levels. To preserve the pickle, heat mustard oil to boiling point, cool it and pour on the pickle. After it cools down, grind to make the masala.. Taste the mixture, and if needed, add more lemon juice or salt.Hyderabadi Mirchi Ka SalanIngredients½ kg long thick chillies100 gm roasted peanut100 gm roasted coconut100 gm roasted sesame seeds1 tbsp cumin powder2 tbsp coriander powder1 onion 2 tbsp chilli powder1 tbsp tamarind powder2 tbsp ginger-garlic paste6 to 8 tbsp thick tamarind pulp Salt to taste1 tsp jeera1 tsp mustard seeds1 tsp kalonji MethodGrind roasted peanut, coconut, ginger-garlic paste, onion and sesame seeds, and keep it aside. Mix it well. Mix in salt, jeera and garam masala. When it cools down, immediately transfer the content to a glass jar. Remove from flame. Heat oil in a kadai and add the chopped garlic and stir for a minute. Now add the chillies and cook for a few more minutes. Cook for about 10 to 15 minutes on a low flame and serve hot. Peel and mash the potatoes and add the boiled peas, chopped onions, ginger and coriander leaves to it. Serve hot. Add the tamarind pulp, cumin powder, coriander powder, salt, chilli powder and tamarind powder, and let it cook till the mixture is thick.