AVAKAYA RECIPE | ANDHRA MANGO PICKLE

Mango Avakaya or Avakaya pickle is a spicy, robust pickle made with raw mangoes from the Andhra cuisine. Andhra cuisine is known for its spicy as well as tasty recipes. This pickle is also no different and is one of the gems from Andhra cuisine. Chopping mangoes at home for avakaya is difficult as the kernel part is attached to the mango pieces. So, it is better to get the mango pieces chopped from the vendor. 


The name ‘Avakaya’ is a combination of ‘ava’ which means mustard and ‘kaya’ which means raw fruit or mango. Also, fully raw and sour mangoes that are hand-plucked from the tree for making Aavkaya. The process of making avakaya pickle is very easy, you need to take care of the cleanliness and moisture part. Everything including mangoes, bowls, spoons etc should be clean and dry and the pickle should be kept in a dry place to mature. You can even keep in sunlight.



INGREDIENTS FOR ANDHRA MANGO PICKLE

·         1 Kilo Unripe Green Mangoes Or 8 Cups Chopped Mangoes

·         200 Grams Mustard Seeds Or 1 Cup + 4 Tablespoons Mustard Seeds

·         20 Grams Methi Seeds Or 2 Tablespoons Methi Seeds (Fenugreek Seeds Or Methi Dana)

·         200 Grams Kashmiri Red Chilli Powder Or 2 Cups Red Chilli Powder

·         200 Grams Rock Salt Or 1 Cup Rock Salt

·         40 Grams Safed Chana Or 3 Tablespoons Chana

·         3 Tablespoon Turmeric Powder

·         2 tsp Asafoetida / Hing powder

·         2 Cups Sesame Oil or Mustard oil

 Check out other delicious curry recipes you might enjoy ––

1.         JUICY OVEN BAKED CHICKEN BREAST

2.         BENGALI FISH CURRY | MACCHER JHOL

3.         ACHARI CHICKEN RECIPE

4.         ACHARI BHINDI | आचारी भिंडी RECIPE

5.         ACHAAR KA MASALA RECIPE

6.         AAM KA ACHAAR RECIPE

7.         GREEN CHILLI PICKLE RECIPE


INSTRUCTION TO MAKE AVAKAYA

1.      Wash the raw mangoes after soaking them in water for few hours.

2.      After washing, wipe the mango well to remove any trace of water.

3.     Sun dry all the spices to remove any moisture. You can slightly roast the fenugreek and mustard seeds if there is no strong sunlight.

4.      Using a very sharp big knife chop the mangoes in small bite sized cubes retain the hard shell around the seed,

5.      It is not easy to do at home so if possible, request the vegetable vendor to do so for you.

6.      Discard the seed and remove the plastic kind peel attached to the hard shell.

7.     Grind mustard seeds and make a slight coarse powder.

8.     Slightly crush the fenugreek seeds and mix with mustard powder, asafoetida, and red chili powder in a bowl.

9.      Take a wide large bowl and add the chopped mango pieces, add salt and turmeric, and mix well.

10.   Let it sit for an hour.

11.   Now add the white chickpeas and the mustard, fenugreek, red chili asafoetida mix in the mangoes.

12.   Mix well with a ladle/ large spoon.

13.   Now add the sesame oil or mustard oil in the mango mixture and mix well.

14.   Take a clean sterilized glass jar and fill the pickle in the jar or instead of bowl you can use the glass jar in step 9.

15.   Cover the container and let it sit for 2-3 days after that you will see the oil will float on top of the pickle. If not, then add some more oil now.

16.   After a week, the mango pieces will soften a bit and you can start using the pickle.

17.   You can also keep in sunlight for a few hours on these 4 to 5 days.

18.   Everyday day or alternate day, remove the lid and mix the pickle with a clean spoon. You can sun dry the spoon for some minutes before you mix the pickle.

19.   Store the pickle jar in a dry place and use a dry clean spoon to take out the pickle.

20.   After a month keep the pickle refrigerated or if you want to keep it at room temperature then add some more oil so the pickle will submerge completely in oil.

Enjoy your delicious hot mango pickle with curd rice, roti, daal chawal, khichdi or any Indian meal of your choice !


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