Mangoes are available in plenty in India in April, May and June. Yummmy dishes can be made from these mangoes , both vegetables and fruits. Andhra Pradesh is famous for its Avakkai Mango pickle which can be stored and used for a year.
Recipe for Avakkai Mango Pickle :
Mango pieces ( Cut one medium size mango into 8 pieces) = 5 cups
Salt Powder : 3/4 cup
Chilli Powder : 3/4 cup
Mustard Powder : 3/4 cup
Gingely Oil : 3/4 cup Kg
Asafoetida : Add till you get the smell
Cut Mangoes into small pieces (but not very small) , 8 pieces from one mango.
Take a big vessel and a cup.
For 5 cups of Mango pieces: add 3/4 cup salt : 3/4 cup chilli powder :3/4 cup mustard powder : 3/4 cup gingely oil and add the asafoetida till you get the smell of it.
Mix all these together and shake well.
Then transfer this to a strerilised bottle and close the lid tightly . ake out the bottle everyday and shake it so that all ingredients get mixed well.