Part One

Raw Mangoes

Avakai (South Indian Mango Pickle)

5 cups sour mango pieces (medium sized)
1 cup mustard seed powder
1 cup red chili powder
1 cup salt
a pinch of turmeric powder
1 teaspoon fenugreek seed powder
3 cups peanut oil

Mix the mango and dry ingredients and add three cups of peanut oil to the mixture. Let the pickle marinate for four weeks before serving with hot white rice and melted ghee (clarified butter).