Green Almond Avakkai

This green almond avakkai is a bold and a seasonal twist on the classic south Indian pickle, avakkai.

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Grind the mustard and roasted fenugreek with salt and chili powder.
Dry the almonds with a paper towel completely. Slice the almonds and set aside in a bowl.
Add a little sliced almonds to a ceramic or glass container. Sprinkle the pickle spice mix. Add a little sesame oil. Alternate these three until the moixture is completely layered.
I prefer to do this in a ceramic container. Finally top with the remaining oil. Cover with a cheese cloth .
For a week, mix the pickle mixture with a dry spatula. Cover and repeat.
Transfer to glass bottles and refrigerate. Serve with parathas, rice, oatmeal, or yogurt.