Matured Garlic Avakkai Pickle (Raw Mango with Garlic - Aged)

Raw Mango, Red Chilli, Mustard, Rustic Garlic, Methi, Whole Black Pepper, Gingelly 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 1 year.