Select firm mangoes (preferably avakkai variety as it stands for a longer period). Wash and cut mangoes into slightly big cubes alongwith the shell(this is an important step and slightly tough job) OR get it cut by the seller. Wipe each mango piece with a clean white cloth and allow it to dry completely. I am not giving the recipe in kgs. as I felt that the ratio method will be easy for everyone to make it at home. However, chilli powder and salt can be adjusted according to your tastebuds. But, ensure it to be salty and hot.
Mangoes cut into cubes with shell - 8 cups
Turmeric powder - 1/4 cup
Chilli powder - 1 cup
Rock salt (powdered) - 1 cup
Mustard seeds powder - 1/2 cup
Methi seeds - 1 tablespoon
Black chenna dhal - a handful
Gingelly oil (Sesame Oil) - 2 or 3 cups
Take a wide vessel, and mix all the ingredients (except mangoes). Mix well and then add the cut mangoes. Again mix well till all the mangoes are coated. Transfer it to a clean porcelain jar OR sterile bottle and add some more oil till the pickle is immersed. Mix well daily with a long spatula for 5 or 6 days. Hot and spicy avakkai is ready. NOTE : Always use a dry spoon to take out the mangoes.