Mango Pickle Recipe -- Andhra Avakaya Recipe -- How to make Mango Pickle

Hi, Thank you friends and viewers. How to make Andhra Avakaya Recipe?

Avakaya or Mango pickle is a spicy and mouthwatering recipe special to Andhra and Telangana. Though people of other state too make it, the spicy taste and red colour (that comes to it with the use of chilli powder) are exclusive only to Andhra and Telangana. Making of avakaya or mango pickle is considered to be a big event duringthe summer season every year.

This pickle stays for over a year. So, we have to prepare it in a clean and dry place. And, we should use only dry and clean spoons to mix it. Earlier, people used to prepare this pickle with more than 100 mangoes. We use freshly made ingredients. Nowadays, we get specially grounded ingredients in grocery stores. Mango varieties have to be carefully chosen. Mangoes that are sour in taste and have fiber should be selected for this pickle, but they should not be too much sour also. When we bite them for tasting, we should get some fibre with it. This makes the pickle last long and taste great.

Store them in a clean and dry ceramic jars or Bharani or Jaadi (in Telugu) and then put the lid and cover it with a clean cloth and tie it to retain the aroma and taste for full year, intact. Keep them at a clean, dry place. The pickle may be collected in a small bottle or a bowl for consumption.

While getting the mangoes is a task involving knack, cutting them is a herculean task. We use a special cutter for the mangoes that can cut the seed inside. The shell should not get separated while cutting, but the seed inside has to be taken off. The shell part should stay attached to the mango pieces to hold the ingredients to sink into the pieces -- the process of osmosis.

Now, coming to making of the recipe, the below mentioned quantities must be followed. They may vary depending on two things -- the sourness of the mangoes and the size of the mango. Usually, a mango can yield 8 to 12 pieces. Just in case, salt can be addedd after three days also. Here you go.

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Mango Pickle Recipe -- Andhra Avakaya Pickle -- How to make Mango Pickle
Author: Sailaja Angara
Preparation Time: 2Hrs
Cooking time: Nil

The best accompaniment to hot piping rice and varan, and a spoonful of ghee. Forget about calories, enjoy the real taste.

Ingredients:

• 4Kg Mangoes or 8 Medium Sized Mangoes
• 3 Cups Salt
• 3 Cups Mustard Powder
• 4 Cups Red Chilli Powder
• 3 Tablespoon Asafoetida
• 1 Tablespoon Turmeric Powder
• 1 Teaspoon Fenugreek Seeds
• 500 Grms Garlic(optional)
• 4 Ltrs Gingelly Oil
• 4 Tbsp Mustard Oil

Procedure:

1. Wash the mangoes. Wipe them with a dry and clean cloth and cut the mangoes into pieces in the required size.
2. Remove the thin filmy layer on the seed which is attached to the hard shell of the pieces. Keep them aside.
3. Take a deep,wide, clean and dry bowl/plastic tub and wash it, wipe with dry cloth.
4. Keep it under sun for sometime before using.
5. Add turmeric powder, fenugreek seeds, salt, mustard seed powder into the tub, and then red chilli powder and mix all of them well.
6. Add little oil (approx. 1/4 ltr). Mix it well so that it should hold on together.
7. Add handful of mango pieces and combine them with the above masala.
8. Once done, drop them along with the masala into the ceramic jar or bharani or jaadi or we can use Plastic bucket with a lid.
9. Or else whatever the container that is used for storage.
10. Ceramic Jaadi or bharani is always ideal and advisable to store any pickles.
11. After adding two layers of mango pieces along with the masala into the container, pour little oil.
12. Repeat the same with rest of the pieces. Lastly, add garlic.
13. Once done, cover it with a lid and tie it with a dry and clean cloth.
14. Keep it aside for two days. On the third day, open it and mix it well with a dry and clean spoon.
15. After mixing well, check the taste, and add salt if needed.
16. Pour some more oil. The oil should float on the top of the pickle.
17. Serve Andhra Avakaya with piping hot rice and a dash of ghee.