Bellam avakai

Ingredients	Quantity
Mango pieces	1 bowl
Red chili powder	1 cup
Salt	½ cup
Mustard seeds powder	1 cup
Grated jaggery	1 cup
Oil	½ cup
Hinge	1 tea spoon
Fenugreek seeds	1 table spoon

Preparation method

1.           Wash and dry the mangoes.

2.           Cut them into 1 and 1/2 inch large pieces.

3.           Remove the seed portion and remove the thin film sticking to the kernel.

4.           Mix all the powders together.

5.           Add some oil and mix the powder well.

6.       

7.           Unlike for red avakaya, 2 and 1/2 containers of mango pieces are added to one container full of chili mixture.

8.           Add the mango pieces to the chili mixture and place the mixture in a jar.

9.           Cover and keep it in a cool dry place for 2 days.

10.       Next day, there will be plenty of juice. As mango pieces mixed with salt and jaggery produce a lot of juice. Mix it from the bottom using a dry long spoon or using your hand.

11.      On the third day, mix it well.

12.      Squeeze the pieces to remove as much of the juice as possible.

13.      Place all the pieces on a plastic sheet or steel plate and dry it directly in the sun.

14.      Dry the juice also in the sun.

15.      If the pickle is made in India, 2 or 3 days of sun drying is enough.

16.      After the pieces are dried enough, they have to be placed back in the juice.

17.      Mix it thoroughly and top it with some more oil.

18.  You can serve it with hot rice or dosa very tasty.