Mango pickle- Avakkai

Avakkai is the mango pickle which can be preserved for a couple of years when taken care.
 I made this 1 kg of raw mango, washed, wiped well, cut into small pieces, discarding the seed.
Normally earlier, it was said for 4 cups of raw mango pieces, 1 cup of salt & 1 cup of chili pdr. But I found that 1 cup of salt makes it too salty, so put just about 3/4 cup of salt, 1 cup of red chili pdr. ( in case the chili pdr is too sharp, then you may reduce the quantity of it a bit). Add 2 tsp of turmeric pdr. to the mango pieces along with salt, chili pdr. & mix well, in a clean dry container, keep covered for a day. You may add 2 tsp of dry methi seeds, or roasted methi pdr., those who aren't allergic to peanuts can add a cup of peanuts, along with til oil the next day when you store in a clean glass bottle. The oil should come above the ingredients, then only it would last long.

ps- always use clean dry hands & dry spoon when you use pickles, so that they last long.

Mangoes are good source of Vit A & other minerals also.