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

Apple Raspberry Halwa

Apple Raspberry halwa is a must try delicious sweet. This was an accidental recipe..it sometimes happens in my kitchen..I started with another recipe and ended up with this one.I started with not so optimistic note and with a grim determination.....no experimenting with food in  future. To begin  with it was pale and unattractive pink.But as the cooking proceeded I was surprised and once I let the halwa set I was truly happy..But my laziness reflects in these pictures..the seeds of the raspberries. I did not puree and stain them but just dumped them along with chopped apples. Anyways hubby felt that the seeds looked cute:). Ingredients Apples - 4 Raspberries-  1 cup Sugar- 2 1/2 cup Ghee- 1/2 cup water- 1/2 cup evaporated milk- 1/2 cup rice flour- 3 tbs Cashew nuts roasted or plain- 1/3 cup Cardamon  powder - 1/2 tsp Dice apples into thin slices or chop them and fry them in two tsp of oil.Saute till it is cooked and get easy to mash. Add in the raspberry (pure...
37 comments
Read more

10 Quick and Easy Kerala Snacks/ Tea time snacks

Do you often look for snack ideas? I like to try new snack recipes. Freshly homemade, tea time snacks appeals to all ages. There are comfort and joy in munching a delicious sweet or savory deep-fried snack with hot piping tea. Some recipes make you nostalgic, and we keep coming back to it time and again. Kerala has an exhaustive list of traditional tea-time snacks. You never get tired of eating them! So here is a list of family favorites. Today I am sharing a collection of 10 easy to make snacks that you can make under 20 minutes . Do you have any favorite snack that is simple and easy to make? Please share your ideas, leave me a comment below Want to try more Kerala snacks, check my post 12 Best Traditional Kerala Snacks - Tea Time Snacks  Pazham Pori- Crispy Fried Sweet Plantain Pazham pori is a quick and easy tea time snack. It is made with ripe sweet plantains dipped in a batter and then deep-fried in coconut oil to crispy golden. Ingredients Ripe plantains - 3 medium Maida-...
2 comments
Read more

Kozhi thoran/ Trivandrum Style Chicken Thoran

Chicken Thoran (updated pic) Today's recipe is a traditional naadan recipe, an old-fashioned chicken cooked with a generous amount of coconut. Thoran is Kerala's version of a quick stir fry with coconut and spices. It is heartwarming homey food that you can enjoy during the weekends. Chicken Thoran is a delicious and aromatic side dish for steamed rice, but you can always be creative and use it as fillings for wraps and bread. This dish is simple, and you can make thoran with almost any vegetable, meat, or seafood. I assure you that you are not in for a complicated curry but a simple and easy to make stir fry. The dish is mildly spiced, and the chicken is coated with coconut. Earthy spices make the chicken flavorful, and there is the sweet crunch of freshly grated coconut.  All the flavor of this stir fry comes from coconut, and for a more authentic regional flavor use coconut oil. Chicken thoran is a quite popular dish in the southern part of Kerala, the regions adjo...
32 comments
Read more