Avakaya | Andhra Mango Pickle Recipe

 I love pickles and can totally survive on pickles if given a choice. Avakaya or Andhra mango pickle is one of my favorite pickle along with Rajasthani mango pickle I simply love both.  Avakai+ghee+steamed rice is just heaven for me and I can eat that every day.  My BIL used to mix rice, ghee and avakai together and distribute among all and we used to fight who will get more mango pieces.
Another way of eating this is mixing with curd and have it with rice or roti/paratha that's another favorite combo of mine, there was a time when  I used to eat only curd,  pickle with roti or with simple rice dal/sambar it taste fabulous too.  Andhra food is always on spicy side, that's their specialty and it's famous for so this pickle is also comes on little spicy side and most important part of this pickle is the chilli powder to get the nice red color, you need to use a good quality of chilli powder which doesn't make pickle very spicy and yet gives good color.

If you like pickle then you would love this avakaya too.  All the pickles needs little care from us read the notes to know how you can keep your pickle good for long time and this goes for all the pickles.  

Other pickles recipes you can check

• Rajasthani Aam Ka Achar | Mango Pickle
• Rajasthani Sweet Mango Pickle
• Kerala style Instant Mango Pickle
• Puli Inji | Ginger Pickle
• Andhra Chicken Pickle

Avakaya | Andhra Mango Pickle

Author: Priti
Category: Pickle
Cuisine: Andhra - Indian
Prep Time: 1 Hour 30 Minutes
Total time: 1 Hour 30 Minutes
Shelf life: Up to a year

Ingredients:
Raw Green Mangoes - 6 Cups
Mustard Seeds Powder - 1 Cup
Salt - 1 Cup
Red Chilli Powder -1 Cup
Turmeric Powder- 1 tbsp
Fenugreek Seeds - 1 tbsp
Garlic Pods - 1/2 Cup
Sesame Oil - 2 Cups

Method:

1. Wash and wipe well mangoes, cut into 1" wedges (you need to use a sharp knife to do this job, normally we get it cut from vendor.
~ You have to make sure the mangoes are completely dry if not pickle will get spoil soon. Normally we lay the mango pieces in a clean dry cloth until it required.
~ We also keep the mangoes inner shell intact for a longer shelf life (this we do for most of the pickles) and it also helps mango from becoming soggy and soft
2. Dry roast fenugreek seeds until light brown and grind to fine powder, grind mustard seeds to fine powder. Clean garlic pods and remove skin.
3. Heat oil (don't boil) and allow it to cool completely.
3. Take a large bowl and mix together red chilli powder, turmeric powder, mustard seeds powder, fenugreek seeds powder, fenugreek seeds and salt.
4. Add mango pieces and mix well to coat mango pieces well with the masala.
5. Add garlic pods and 1 1/2 cup of oil and mix well again.
6. Transfer pickle along with all masala to sterilize bottle or jar and add remaining 1/2 cup oil on top.
7. Cover the jar or bottle with a muslin cloth (cheese cloth) or close with lid and keep under sun light for 2-3 days.
~ Normally we keep the pickle jar under sun light in morning and take out before sun set.
8. After third day mix pickle with the clean dry spoon, oil should float on top of mango pieces if not add more oil, cover and store pickle. 

Notes ~

• For daily use store pickle in a smaller jar.
• Once in a month or two check the big jar of pickle to see if oil floating on top, if not heat oil allow to cool and add to pickle.
• Once in a month or two keep pickle jar under sun light for a day.
• Never use wet spoon or hand to handle pickle.
• Use of good quality of chilli powder is important in this pickle for the nice bright color. 

Have a nice day.

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