AVAKKAI MANGO PICKLE
Andhra special Avakaya / Avakkai Mango Pickle is a spicy, tangy ,tempting and an absolute finger licking pickle made from raw mango from the Andhra cuisine
Ingredients
- 1 kg Raw green Mangoes
- 150 gm Mustard
- 2 tbsp Methi seeds
- 200 gm Red chili powder, (Kashmiri variety or any variety used in pickling)
- 200 gm rock Salt
- 250-300 ml Gingelly oil
- 1/2 cup Garlic, (optional)
- 2 tsp Turmeric powder
Instructions
- Choose fresh , sour , hard , mature raw mango . Chopping mangoes at home for avakaya is difficult as the hard kernel part is attached to the mango pieces. You can cut them at home or better get the mango pieces chopped from the market
- Clean , wash and drain mango pieces from water . Spread on cotton cloth to remove moisture. Let it be on cloth for 2-3 hours .Remove the thin plastic type layer attached to the hard shell. Check all the pieces and remove the thin layer. The thin layer reduces shelf life.
- Moisture free , clean mango pieces are ready to use for making pickle. Keep aside
- Meanwhile , let’s prepare masala for Avakkai . Take mustard and Methi . Either keep in Sun for 2-3 hours to make crisp or dry roast on medium low flame for 30-40 seconds till crisp. Once they are crisp , allow to cool.
- Once cool , transfer to a mixer grinder. Add salt / rock salt. Blend to a fine powder
- Warm 250 300 ml sesame oil . When warm , keep aside to cool
- Transfer masala powder into a mixing bowl. Add chilli powder , haldi and garlic flakes .
- Add mango pieces to it and mix everything well.
- Transfer few spiced mango pieces into the clean dry air tight container . Spread them as a layer. Pour a laddle full of cooled oil . Remember the oil should not be hot while adding. Again add some more mango pieces and layer with oil . Do this till all your mango pieces are over. Finally pour the leftover spice and left over oil into jar. Shake the jar a bit. Let all the mango pieces spread out nicely and oil seep in
- Cover the lid tight and keep the jar in Sun for 2-3 days .
- After 2-3 days , check if oil is floating on the jar .Mix it nicely with a clean spoon and taste . It should be little salty at this stage as mangoes are yet to take in . So if required add 1-2 tsp of salt. let it sit in a clean dry place .
- After a week , you can start using the yummy avakai pickle.Store this in a clean dry place and use clean dry spoon. After a month you can transfer it a jar and keep in the refrigerator for later use. Enjoy !!