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Avakaya is very popular Mango Pickle delicacy from Andhra Pradesh

Avakaya is very popular Mango Pickle delicacy from Andhra Pradesh. In India Summer seasonal fruit is Mango. Almost all parts of India busy in making different types of pickles with raw mangoes in summer season. Today's my post is one of the most popular pickle from southern part of India. Main ingredients for this pickle are Mustard seeds, best Raw Mangoes, Good Chili Powder, Nice gingerly oil and Salt. Today’s my recipe is famous Andhra delicacy:

Avakaya - Mango Pickle


Raw  Mangoes 11/2 kg.
Red Chili powder 150g
Mustard powder 150g
Salt 120g
Gingerly oil 500g
Fenugreek seeds 1 tea spoon
Asafetida 1 tea spoon

Clean Raw Mangoes and cut into small medium pieces.(Here mangoes has to cut with inside the seed, but it is little difficult task, but in India we will get helpers.)
After cut the pieces remove seeds and dirt with clean cloth.
Clean all pieces thoroughly with clean dry cloth and keep it aside.
Now grind Mustard seeds in a food processor like fine powder.(here i used mustard seeds, ( small size mustard 75g, big size mustard seeds 75g)bigger mustard seeds reduce spiciness in pickle, smaller mustards increase the spiciness in the pickle, so balancing the pickle i mixed both the seeds. Before grinding mustard seeds dry it under sun 30 min., otherwise microwave these mustard seeds for 3 to 4min.)
Now take Red chili powder and mustard powder, fenugreek seeds, asafetida and Salt in a wide big plate or plastic container.
Mix well this mixture with hands.
Then add 100g gingely oil and mix well again with hands.
Now add Mango pieces and mix well in this mixture and add 200g. gingely oil on the top and close with cloth and keep it aside for 1 day.

Check pickle next day mix well with wooden spoon and add remaining gingely oil and store it in ceramic pickle jar. Third day remove liilte amount of pickle in a small bowl and serve with hot rice and dal and topping with little ghee or gingely oil. (Always use clean wooden or plastic spoon for takeout pickle from jar).

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