Procedure:

1.Wash mangoes and pat dry with dry cloth. (6 mangoes can make 4 cups of mango pieces). Make sure, there is no wetness at all.

2.Cut mangoes along with seed, into big pieces.

3.Grind mustard seeds into fine powder.

4.In a bowl ( make sure it is not at all wet), mix, red chilli powder, mustard powder, methi seeds, salt, asafoetida, turmeric powder. Mix well.

5.Add ½ cup of oil to the spice mix and  mix well to the paste consistency. It should not be dry.

6.Add mango pieces little by little and mix along with spices and  transfer into a jar.

7.After transferring all the mango pieces along with spices, if any more spice-mix is left over, add it to the mango pieces in the jar. Add ½ cup of oil on top of the spicy mango pieces in the jar. Cover it with a lid.

8.Do not disturb the jar for 3 days. Let the pickle not exposed to air as well. Let it be covered and untouched for 3 days.

9.On 4^th day, when you check,  all the mangoes and spices would have mixed very well and all the oil would have reached on the top of the jar.

10.  Mix mango pickle upside down and all around.  Take  small quantity into another cup for usage.

11.This pickle can be good for 1 year, if you maintain well.

Andhra Special, Spricy Aavakaaya is ready. 

Note: 1. While making picle, make sure none of the utensils, ingredients have any wet-ness.

2. You can add black channa and garlic pods, in to the spice mix.

3.Black channa and garlic pods takes 7 to 10 days to become softer.