Lip smacking succulent spicy raw mangoes in the avatar of “Avakaya Pickle’’
Andhra Avakaya Pickle
Course: Condiments, AccompanimnetsCuisine: South IndianDifficulty: Easy45
minutesAvakaya pickles are usually made in the summer as it is the peak time for the availability of green mangoes.
In Andhra a state in India, it is a ritual ever year in a lot of households to prepare the pickles during summer, store and serve year long. Avakaya when translated literally means ava- mustard and kaya- raw fruit or vegetable. It is generally referred to raw mangoes.
Diced raw mangoes are pickled with mustard powder, salt, oil, chili powder and fenugreek powder. Adding garlic is optional. Pickle would generally mature in about 4-6 weeks. Care has to be taken to mix the contents periodically to ensure a uniform marinade.
Ingredients
Mango – 1kg / 2.2lbs.
Sesame Oil – 250gms / 8.8oz.
Mustard powder – 100gms / 3.5oz.
Salt – 125gms / 4.4oz.
Chili powder spicy – 125gms / 4.4oz
Asafetida – 1 tbsp.
Fenugreek powder – 1 tbsp.
Directions
- Wash the mangoes thoroughly and dry well.
- Cut into big pieces of 1 inch by 1 inch in size.
- Place all the pieces in a glass container or in a plastic container. (Do not use a metal container as it will rust the container).
- Make sure there is no dampness on any pieces of mango.
- Add salt, mustard powder, chili powder, fenugreek powder, asafetida, and oil.
- Mix all the ingredients until all pieces are coated well with the spice powders. Leave it covered in the airtight container.
- Place the container in a secluded corner.
- Next day open the lid and you would notice the oil would float on top. Mix well again with wooden or a plastic spoon. Keep it closed again.
- Repeat the mixing process for the next 2 days. Check the taste for salt content as you need excess in taste. Salt is the main preservative. These pickles will last for a year if stored appropriately. Add more if you think it requires more oil.
- Then transfer to your required size containers for easy serving. It takes about 4-6 weeks to completely absorb the ingredients for the correct taste.
- Andhra Avakaya is a very spicy pickle as compared to other regions of South India. It is ready to be used from the 3rd day but it tastes better after 4-6 weeks.
Notes
- You could use any raw mango.
- Make sure to use dry spoon, dry hand when handling the pickle. Handle in a sterile way.
- Store the pickle in earthenware, glass, or plastic only.
- Do not store pickles in metal containers as it will corrode the metal containers due to acidic nature of pickles.
