Skip to main content

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!

Labels:

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

Post a Comment

Popular Posts

15 Easy-To-Cook Kerala Vishu Sadhya Recipes

Happy Vishu to all my friends and Readers! How is the Vishu Sadhya planning coming along for everyone? For all my Malayalee friends who are planning to celebrate this joyous festival, I am sharing a guide to preparing an easy  and tasty Sadhya. Vishu celebrations are real nostalgia, the fully blossomed Kani Konna trees (Cassia fistula), Vishu Kani, new clothes, and Sadhya. Vishu Kani is beautifully arranged the night before, and the sight you see on the morning of the New year brings luck throughout the year. Vishu celebration is not complete without the traditional vegetarian feast- Sadhya. It is served on a banana leaf, and there is a colorful array of vegetarian curries, rice, and desserts. Vishu Kanji, vishu katta or ada is served for breakfast. Sometimes non-vegetarian food is also part of the feast in some regions. In Southern Kerala, Vishu Sadhya is not so elaborate as the Onam sadhya. It is cooked with simple ingredients and seasonal vegetables. Mango, golden cucumber, ja...
1 comment
Read more

Malabar Pathiri

Pathiri is part of the cuisine of the Muslims of the Malabar region of Kerala. It is fluffy and soft flat bread made with roasted rice flour and coconut paste. There are different varieties of pathiris and some have more  elaborate procedures. This is a simple basic pathiri and it is a delicious combo with spicy chicken or mutton curry. Ingredients Roasted rice flour- 2 cups Water- 2 1/2 cups salt -to taste sugar- 1 tsp coconut oil/butter- 1 1/2 tsp Grated coconut- 3/4cup shallots- 2 cumin - a pinch Rice flour- 1/3 cup Make a fine paste of coconut, shallots and cumin.  Bring water to a boil. Add salt, sugar and butter and the coconut paste and stir well. Now add the rice powder little by little and mix in till all the water is absorbed by the flour and it comes to one mass. Close with a lid and switch off the flame. Let is rest and cool down.  Now knead this into a smooth dough by greasing your hands with little oil. Make lemon shaped balls and flatten...
47 comments
Read more

Delicious Fish Biryani- Kerala Fish Dum Biryani

Delicious Fish Biryani- Kerala Fish Dum Biryani Are you a biryani lover? If you are looking for delicious fish recipes this Kerala-style fish dum biryani is a must-try. It is an irresistibly delicious, soul-satisfying meal and packed with flavor. Fish Biryani is easy to make for a lazy weekend meal or when you have last-minute company. Fish takes very little time to cook, and there is no compromise to taste. It tastes exotic and is finger-licking good. It is a classic combo of rice and fish masala topped with caramelized onions, nuts, cilantro, and mint. There are countless variations of Biryani in India, and each region has its unique flair and taste. For fish biryani, coconut milk, and Malabar spices, add a unique Kerala touch. Kerala-style fish dum biryani is a filling meal that everyone loves. In Kerala, almost everyone loves  fish. The clues of the cuisine of Kerala lie in its geography. The state of Kerala, in South India, is blessed, with a long coastline, rivers, backwate...
47 comments
Read more