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You need raw mangoes.
Use turmeric powder.
You need to prepare fennel seeds (saunf) coarsely crushed.
You need split fenugreek seeds(methi kuria).
Provide split mustard seeds (rai kuria).
You need nigella seeds (kalonji).
You need to prepare ajwain.
You need to prepare red chilli powder.
Use salt.
You need Mustard oil.

Of course, it also makes for a fantastically refreshing snack enjoyed straight from the jar. Mango pickle recipe, avakai, is a traditional Andhra pickle made with raw mango. Mango pickle recipe, avakai or avakaya, Andhra's culinary pride. Pickled mango is a spicy dish or condiment that can be enjoyed with almost any food.

In a large bowl add mangoes, salt and turmeric, mix well.
Place the mangoes on a sieve, cover and keep in sunlight for 5 to 6 hours.
In a bowl combine all the ingredients and mix well.
Add the mangoes to this.
Fill it in a sterilized bottle.
Keep in sunlight fo 4 to 5 days.

You can spread it on bread, eat it with roti or any kind of parantha, or even enjoy it with rice. Pickling is a method to preserve a food's shelf life through fermentation in brine or immersion in vinegar. Mango pickle is a spicy and tangy condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra "oomph" to every meal.

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