Oil and moisture-free ingredients play important role in maintaining Mango pickle shelflife.

So heat oil in a vessel and off the flame when you find smoke. Let it cool, keep aside.

To enhance the aroma of the spices, we dry roast fenugreek seeds and mustard seeds on low flame and keep them aside to cool.

Meanwhile, slice mangoes, if already sliced then put them under the fan and clean them using a dry cloth.

Grind fenugreek seeds and mustard seeds to fine powder individually and keep aside.

Instead of using iodised salt, crystal salt gives a good taste, so make powder of crystal salt and keep it aside.

Transfer mango slices in a wide mixing bowl and sprinkle turmeric powder, fenugreek powder, mustard powder, salt and red chilli powder.

Mix all ingredients and pour oil and garlic cloves. Mix well and keep aside for 24-48 hours with lid covered.

When we remove the lid of Andhra Avakaya Pachadi, one can find oil floating, if you feel oil is less we can add it by boiling and cooling process.

Store the Mango Pickle recipe in a moisture free airtight container.