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Andhra Mango Pickle/ Aavakaya



Andhra Mango Pickle/ Aavakaya

Today's recipe is a condiment - Aavakaya/Andhra mango pickle. I spend most of my childhood in Andhra and I love Andhra food. My mom still makes Andhra food and making avankaya during mango season is still a tradition at home. This pickle is towards the spicy side with lots of chilly powder that may sound scary. But believe me, chilly powder,salt and oil is the key ingredients,it adds taste and color and also serves as preservative. If carefully made,this pickle can be preserved for over a year. It is a great accompaniment with dal curry or with simple curd rice.

Recipe source here
Ingredients
Mango cubes- 5 cup
Chilly powder- 1 cup
Mustard powder- 1 cup
Salt -3/4 cup
Roasted Methi/ fenugreek  powder- 1 tbs
Gingerly Oil- 1 1/2cup
Whole cloves of garlic- 5-8
Chana dal- 2 tsp (optional)


Clean and wipe dry the mangoes. The mangoes selected for pickling should be firm in touch and sour
Cut mangoes into cubes. If you have a sharp knife cut through so that the inner shell also remains intact. If the soft part of the seed is attached to the inner shell scrap it off with a knife. Place on paper towels and leave it to dry completely. Or you can sun dry the mangoes for 10- 15 minutes.
Lightly roast the mustard seeds and fenugreek seeds and make it into fine powder (or just microwave for 30 seconds). Using a food processor make it into powder and keep aside.
Warm gingerly oil and the allow it to cool completely. Transfer into a bowl.
In another bowl mix the chilly powder, salt,mustard powder and the fenugreek powder. Take hand full of mango pieces and coat them with oil and then roll in spice powder. Place them in sterilized glass jars or ceramic jars. Repeat the process by coating the mangoes with oil and then with the spice mixture. In between add garlic and the channa dal. With a clean spoon press down the mangoes into the jar. If you have excess spice powder and oil pour on top. Cover and let this sit  for three days. On the third day check whether oil is floating on top. At this stage also check salt and if you feel you can add more according to taste. This can be served within a week,but it will taste better as it matures.

Try this
Hope you will all enjoy!

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Comments

  1. UnknownNovember 25, 2013 at 3:27 PM

    omg tempting avakaya pchadi..i can die for it

    ReplyDelete
  2. AkilaNovember 25, 2013 at 5:31 PM

    Tempting pickle... My mouth is watering here

    ReplyDelete
  3. Sangeetha PriyaNovember 25, 2013 at 7:03 PM

    tempting pickle n wonderful presentation!!!

    ReplyDelete
  4. SuhainaNovember 25, 2013 at 7:07 PM

    looks delish and i suppose i can sail a ship in my mouth..too good dear..yumm

    ReplyDelete
  5. Hamaree RasoiNovember 25, 2013 at 8:25 PM

    This is a droolworthy pickle recipe. I could have it for days.
    deepa

    ReplyDelete
  6. MélangeNovember 25, 2013 at 9:13 PM

    My mouth waters seeing the click..

    ReplyDelete
  7. UnknownNovember 25, 2013 at 9:18 PM

    Spicy and yummy mango pickle.

    ReplyDelete
  8. Rafeeda ARNovember 25, 2013 at 10:22 PM

    ah... look at the color of the pickle... lovely...

    ReplyDelete
  9. Aruna ManikandanNovember 26, 2013 at 3:59 AM

    pickle looks very tempting :)

    ReplyDelete
  10. Vidya ChandrahasNovember 26, 2013 at 5:13 AM

    Very useful pickle post..yummy mouthwatering pickle..yummm

    ReplyDelete
  11. HemaNovember 26, 2013 at 5:56 AM

    Pickle looks awesome, you have made it perfectly..

    ReplyDelete
  12. Sanoli GhoshNovember 26, 2013 at 6:34 AM

    Fabulous and colourful mango pickle. Lipsmacking good.

    ReplyDelete
  13. PrathibhaSreejithNovember 26, 2013 at 7:21 AM

    Wow, so vibrant color and tempting pics !!!

    ReplyDelete
  14. UnknownNovember 26, 2013 at 1:10 PM

    lovely color and very tempting click

    ReplyDelete
  15. UnknownNovember 26, 2013 at 3:40 PM

    Pickle loos so tangy and spicy. love to have it with curd rice.

    ReplyDelete
  16. nandoos kitchenNovember 26, 2013 at 7:01 PM

    I am a big fan of mango pickle. Perfect combo with curd rice.

    ReplyDelete
  17. Sushma MallyaNovember 27, 2013 at 7:14 AM

    looks yummy...gorgeous colour

    ReplyDelete
  18. PriastockidolNovember 27, 2013 at 11:40 AM

    Hi Suja,

    Would you tell me the quantity of Fenugreek powder? How many cups?

    Also, do you add the raw or sauted garlic?

    Thanks

    ReplyDelete
    Replies
    1. Suja ManojNovember 27, 2013 at 7:00 PM

      Hi thanks for stopping by and pointing out, I just updated,Fenugreek (roasted) one tbs
      You can add raw garlic and as the pickle matures it will be perfect..hope you will try the recipe
      Have a nice day!

      Delete
  19. UnknownDecember 8, 2013 at 2:31 AM

    i can just finish my bfast ,lunch dinner everything this as accompaniment. luv it to the core..
    urs has come so well.. look at the color..

    ReplyDelete

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