Andhra Style, Pickles, South Indian

MANGO PICKLE ANDHRA STYLE | AVAKAYA | HOW TO PREPARE MANGO PICKLE

Mango pickle Andhra Style | Avakaya is the traditional pickle made from raw mangoes and is the delicacy of Andhra Pradesh.

Pickling is a culinary tradition of India with a diverse way of making it, which differs from state to state. So, India is undoubtedly the Nation of Pickles.

Avakaya is the delicious & spicy mango pickle that is the pride of Andhra cuisine. In every home during the mango season, they make them in large quantities and store them for 6 months to 1 year.

This tastes heavenly when accompanied by rice, a dollop of ghee, and dal or with the paranthas.

The main ingredients for this recipe, Avakaya is mustard seeds and raw mangoes. Mustard powder and fenugreek seeds give flavor and sharpness.

Using generous amounts of garlic pods delivers the extra added flavor. The use of Sesame oil for making Avakaya delivers the authentic true flavor.

The Process of pickling is very simple and easy but maintenance of hygiene and sanitation is of utmost importance.

Selection of mangoes

Freshly plucked, raw, hard, and fairly tart, mangoes should be selected. Pickle variety ones indeed are medium in size and dark green.

The ones with sores on the skin, that are pulpy, or that have fallen from the tree are not suitable for pickling since they will go bad and will not last long.

They have to be chopped with the kernel within and the seed must be removed. Cutting requires a sharp knife as they are very hard and tough. I have sliced them with the pestle and a sharp knife by holding a sharp knife on the mangoes and pounding them with a pestle and cutting them into 2 halves, then simply cutting them to pieces with a knife.

Preparation and storage

Mangoes must be clean and wiped off the moisture, chopped and sundry for a good three to four hours.

Sun-dry mustard seeds, rock salt, red chili powder, fenugreek seeds and make sure they are free of moisture. We must use clean and moisture-free utensils, jars, knives, and spatulas for pickling.

We generally top it with generous amounts of oil to store them for a long time. When the recipe is followed precisely and hygiene is practiced, this one lasts for six months up to a year without losing its taste or flavor.

How to make Andhra Style Mango pickle | Avakaya

  1. Thoroughly wash the mangoes and wipe them with a cloth. Make sure there is no moisture on it.
Mango pickle

2. Cut the mangoes into medium-sized cubes with the kernel within using a sharp knife.

Mango pickle

3. Sundry the mangoes for two to three hours by spreading them on a cotton cloth. Measure the mangoes to 6 cups and keep them aside.

Mango pickle

4. Prepare the spice powder mixture by adding the Red chili powder, Rock salt powder, Mustard seeds powder, and Turmeric.

Mango pickle

5. Add fenugreek/methi seeds and garlic pods on the mangoes. Mix

Mango pickle
Mango pickle

6. Now, add 1/4th portion of the spice powder mixture and 1/4th cup of oil on top of the mangoes at a time and mix well.

Mango pickle
Mango pickle

7. Take a jar and coat the inner portion with oil and add the mixture to it. Top it with the remaining oil. Place a cotton cloth on top of the jar and tie it with a thread.

Mango pickle
Mango pickle

8. Keep the avakaya in a dry place for 3 days and also keep it under the strong sun for 1-2 hours on these days.

9. On the fourth day, when we open the jar, we can see the oil floating on top of the pickle, which indicates that the pickle is ready. If not, add more oil, which means that the oil added is not enough for it

Mango pickle

10. Transfer it to the large bowl and mix thoroughly with a clean and moisture-free spatula. Taste the pickle, this is the best time to adjust the spiciness and salt levels if needed.

Mango pickle

11. Transfer it to the clean moisture-free jar or a glass bottle and store it. Serve this heavenly tasting Avakaya or the Andhra style mango pickle with any Indian food.

Mango pickle

Mango pickle Andhra style | Avakaya

Srilatha
Prep Time 2 hrs
Total Time 2 hrs
Course Side Dish
Cuisine Andhra, Indian
Calories 56 kcal

Ingredients
  

  • 6 cups  Raw mangoes 
  • ¾ cup Red chili powder
  • ¾ cup Rock salt  powdered
  • ¾ cup Mustard seeds powder
  • 4 tbsp Turmeric powder
  • 3 tbsp Fenugreek seeds (methi seeds)
  • 2 cups Sesame oil
  • ¼ kg Garlic pods

Instructions
 

  • Thoroughly wash the mangoes and wipe them with a cloth. Make sure there is no moisture on it.
  • Cut the mangoes into medium-sized cubes with the kernel within using a sharp knife.
  • Sundry the mangoes for 2 to 3 hours by spreading them on a cotton cloth.
    Measure the mangoes to 6 cups and keep them aside.
  • Prepare the powder mixture by adding the Red chili powder, Rock salt powder, Mustard seeds powder, and Turmeric.
  • Add fenugreek/methi seeds and garlic pods to the mangoes. Mix
  • Now, add 1/4th portion of the powder mixture and 1/4th cup of oil on top of the mangoes at a time and mix well.
    Repeat the process until all the spice powder is coated on the mangoes. Make sure the pickle is mixed well.
  • Take a jar and coat the inner portion with oil and add the pickle mixture to it.
    Top the pickle with the remaining oil.
  • Place a cotton cloth on top of the jar and tie it with a thread.
  • Keep the avakaya in a dry place for 3 days and also keep it under the strong sun for 1-2 hours on these days.
  • On the third day, when we open the mango pickle jar, we can see the oil floating on top of the pickle, which indicates that the pickle is ready. If not, add more oil, which means that the oil added is not enough for the pickle.
  • Add the pickle to the large bowl and mix thoroughly with a clean and moisture-free spatula.
    Taste the pickle, this is the best time to adjust the spiciness and salt levels if needed.
  • Transfer the pickle to the clean moisture-free jar or a glass bottle and store it.
  • Serve this heavenly tasting Avakaya or the Andhra style mango pickle with any Indian food.

Notes

  1. Use any cup for measuring, but make sure the same cup is used for measuring all the ingredients.
  2. All the ingredients, utensils, spatulas, and the work area must be clean and free of moisture. The pickle gets spoiled if it comes in contact with water.
  3. Top the pickle with oil, it fastens the fermentation process.
  4. Make sure to add enough amounts of oil and salt, they act as a natural preservative and helps to store the pickle for a long duration.