Matured Avakkai Pickle (Raw Mango - Aged)

Raw Mango, Mustard, Whole Methi Seeds, Whole Black Pepper, Gingely Oil, Rock Salt

 REFRIGERATE IMMEDIATELY 

Girija Paati’s grandmother always served Avakkai that was at least a year or two old. The new Avakkai was left to ferment in a cool dark room with regular turnovers till she felt it was ready and this is the recipe and tradition that we follow even today. 

This process makes it naturally rich in gut-friendly bacteria that aids the digestive process. This particular batch has been made and carefully tended to, while it marinates and matures, for about two years.

Girija Paati's Avakkai recipe is one that her family has guarded closely for over a century. Girija Paati fondly recounts instances where her mother caught her and her little sister with their hands literally in the pickle jar. Stealing chunks of Avakkai and munching on it as she played during summer holidays with her 5 siblings is one of her favourite memories.

According to her, the best way to eat this pickle is to mix it with hot rice, along with the oil from the pickle, and roll it into bite-size balls (urundais). Sit in a circle with your family members, and share these urundais around along with scary stories. Make sure you have a bowl of curd or home-made butter milk.