Avakk
Equipment
- Ceramic jar
- Stone jar
- Bowl
- Mortar and Pestle
- Grinder
- Wooden spoon
Ingredients
- 250 g Green mangoes sour, stoned (pitted) and chopped into 2.5-cm / 1-inch pieces
- 1 kg Mustard seeds (5¾ cups)
- 1 kg Red chilies ground
- Sesame oil
- 4 tablespoons Fenugreek seeds
- Coarse salt
Instructions
- Put the mangoes in a ceramic or stone jar or bowl and set aside.
- Rub the mustard seeds between the palms of your hand to try to remove the dark musk as much as possible.
- Then put them in a mortar or a spice grinder and pound with a pestle or process until ground.
- Spread the salt and ground chillies out on clean tea (dish) towels and let them dry so there is no moisture left.
- Mix the mustard powder, ground chillies and salt together in a large bowl, adding a little water to make a paste.
- Add the paste and fenugreek seeds to the mangoes in the jar or bowl for 12 hours and leave them with a cloth covering the jar or bowl until the mangoes release water.
- Drain out the water gently.
- After draining out the water, pour in enough oil to stand about 8-10cm / 3-4 inches above the mangoes.
- Mix the spices and mangoes well with a dry wooden spoon and make sure there is still 10cm / 4 inches oil on top of the mangoes mixture.
Nutrition
Serving: 500gSodium: 1mgCalcium: 6mgVitamin C: 3mgVitamin A: 25IUSugar: 1gFiber: 1gPotassium: 23mgCalories: 12kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
Tried this recipe?Let us know how it was!