Home made bellam avakaya pickle

Bellam Avakaya is a traditional South Indian pickle made with raw mangoes and jaggery. It’s a delicious blend of sweet and tangy flavors. Here’s a simple recipe to make it at home:

### Ingredients:
– **Raw Mangoes**: 4-5 medium-sized, peeled and chopped into small pieces
– **Jaggery**: 1 cup, grated (adjust to taste)
– **Red Chili Powder**: 2-3 tablespoons (adjust to taste)
– **Turmeric Powder**: 1/2 teaspoon
– **Salt**: 1-2 teaspoons (adjust to taste)
– **Mustard Seeds**: 1 teaspoon
– **Fenugreek Seeds**: 1/2 teaspoon
– **Asafoetida (Hing)**: 1/4 teaspoon
– **Oil**: 2 tablespoons (preferably sesame oil or any neutral oil)
– **Curry Leaves**: A few (optional)

### Instructions:

1. **Prepare Mangoes**:
– Wash and peel the raw mangoes.
– Chop them into small pieces and set aside.

2. **Roast Fenugreek Seeds**:
– Dry roast fenugreek seeds in a pan over low heat until they turn aromatic and slightly brown. Be careful not to burn them.
– Let them cool, then grind them into a fine powder using a spice grinder or mortar and pestle.

3. **Mix Ingredients**:
– In a large bowl, combine the chopped mango pieces, red chili powder, turmeric powder, salt, and the ground fenugreek powder.
– Mix well, making sure the mango pieces are coated with the spices.

4. **Prepare Tempering**:
– Heat oil in a small pan over medium heat.
– Add mustard seeds. When they start to pop, add the asafoetida and curry leaves (if using). Sauté briefly.

5. **Combine and Set**:
– Pour the tempering over the mango mixture.
– Add the grated jaggery and mix thoroughly.
– Transfer the mixture to a clean, dry glass jar or container.

6. **Let It Ferment**:
– Close the jar tightly and let it sit in a cool, dry place for about 3-4 days.
– Shake the jar gently every day to help the flavors blend and the jaggery dissolve.

7. **Storage**:
– Once the jaggery has completely dissolved and the pickle has marinated well, you can store it in the refrigerator to prolong its shelf life.

### Tips:
– Ensure all utensils and jars are completely dry to prevent spoilage.
– Adjust the amount of jaggery and chili powder according to your taste preferences.
– The pickle can be enjoyed as a side dish with rice, dal, or chapati.

Enjoy making and tasting your homemade Bellam Avakaya!