Avakkai pickles originate from Andhra Pradeesh/Telengana of South India. These pickles are iconic and consumed widely all over South India. They are hot and spicy, but taste wonderful. I am a great fan of avakkai but have stopped consuming it as the pickle literally floats in oil. It has been my earnest desire to develop an oil-free avakkai pickle. What has held me back is that this pickle needs special types of mangoes, not available in North India, where I stay. This year, however, I decided to explore online options and was delighted to find a website whose owners were knowledgeable. They couriered the raw mangoes to me with instructions to air the mangoes for a while and then store in the refrigerator so that they won’t ripen. They also picked the mangoes that could withstand the 3-4 days enroute.
Having received the mangoes, I wasted no time in pickling them. They end result was completely satisfying though there was a little difference in taste – something I could live with.

Ingredients
2 raw mangoes, cut into cubes with the seed intact (keep the seed coat and remove the seed)
1/2 cup black chickpeas (kala chana, karuppu konda kadalai)
1/4 cup fenugreek seeds (sabut methi, venthiyam)
1 tbsp unrefined salt + 1 tsp
1/2 tsp turmeric powder (haldi, manjal podi)
3 tbsp red chili powder
3 tbsp mustard powder
6 tbsp lime juice
Method
Wash the mangoes thoroughly and dry them completely
Then cut the mangoes lengthwise
Keep the seed coat but remove the seed
Then chop the mangoes into cubes
Place the cubes in a bowl
Add 1 tsp salt and turmeric powder
Mix well, cover and set aside for 12 hours
Soak the fenugreek seeds and black chickpeas separately for 8 hours
At the end of 8 hours, wash well and dry under a fan (they must be completely free of moisture)
When 12 hours have elapsed, open the lid of the vessel containing the mangoes
Add the black chickpeas and fenugreek seeds
Add 1 tbsp of salt
Add the chili powder and mustard powder
Mix well
Add the lime juice and mix well
Transfer to a pickle jar and cover with a lid
Set aside for 3 days
At the end of 3 days, open the lid and check for seasonings and lime juice
Adjust if more of seasonings or lime juice is needed
If no seasonings or lime juice are needed, it can be served
If more seasonings or juice are added, set aside for 2 more days
Finally, serve with steamed red/brown/millet rice or dosa, idli…
Enjoy!