Pulihora Avakaya

Ingredients:

Raw Mango 1
Red Chile Powder 2/3 Cup
Black Mustard Seeds Powder 2/3 Cup
Salt 2/3 Cup
Oil 2 Cups (app.)

Talimpu: 

Chana Dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, clean and pat dry mango.
Cut the raw mango along with the seed into big chunks.
Grind mustard seeds into fine powder along with salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering and dals change color, remove from heat.

In a clean mixing bowl, mix raw mango chunks, red chile powder, ground black mustard seeds powder together with half a cup of oil.
Stir in fried spices and dals.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Pour the remaining oil into the jar and seal the jar.
Leave it aside for atleast a day or two for the pickle to mature.
Serve pulihora avakaya with steamed rice or with roti.

Notes: If taken care to use dry utensils and to not expose to humidity, the pickle stays fresh for a year.

Suggestions: Depending on the sourness of the mango, adjust the salt.