Aachi Mango Avakkai Pickle 300g

Aachi Mango Avakkai Pickle is the South Indian raw mango pickle, cut into firm pieces and cured in mustard, chilli and oil. It is hot, salty and sour at once, with the ground mustard sitting behind the chilli, and the mango pieces stay firm enough to bite rather than dissolving into the oil.

Best for

• Hot rice with a spoon of ghee or sesame oil
• Curd rice
• Dosa, idli and chapati

Serving

Avakkai is eaten in small quantities, so a modest spoonful at the side of the plate is the right serving rather than a mound of it. Use a dry spoon every time and press the pieces back down afterwards so the oil covers the pickle again, because whatever sits above the oil line spoils first. If the oil has thickened in a cold kitchen, stand the jar at room temperature before serving rather than warming it.

Pack and storage

300g jar. Store in a cool, dry place, sealed after opening.