| • | Without removing the skin, chop the mangoes into big pieces. |
| • | Spread out the pieces on a piece of cloth and let them dry overnight. |
| • | Mix mustard powder, chili powder, garlic pods and turmeric powder with oil, to make a thick masala. |
| • | In a dry, clean glass jar, spread a layer of mangoes followed by a layer of masala |
| • | Repeat the same for the remaining mangoes. |
| • | Close the jar tightly and keep aside for 4 to 5 days. |
| • | After five days, open the jar and mix the pickle with a dry spoon. Close the lid. |
| • | Avakai is ready! |
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