Andhra Avakaya: A Vibrant South Indian Mango Pickle Recipe
30 minutes
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About Andhra Avakaya: A Vibrant South Indian Mango Pickle Recipe
Unleash a symphony of flavor with Andhra Avakaya, the iconic South Indian mango pickle! This recipe unlocks the secrets to crafting an authentic Avakaya, blending sun-ripened mangoes with a vibrant medley of spices.Imagine tender mangoes infused with fiery chilies, aromatic mustard, and fragrant fenugreek. This tangy, spicy condiment elevates everything from simple steamed rice to decadent curries.Experience the true essence of Andhra cuisine with every bite – prepare to tantalize your taste buds!
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Recipe Time & More
Prep30 minutes
Cook1 minute
Total30 minutes
Ingredients
Pickling Spices
- 1 cup Mustard Seeds ground into powder
- 2 tbsp Fenugreek Seeds ground into powder
- 2 cup Chili Powder red
- 1 1/2 cup Salt
Pickling Ingredients
- 6 cup Mangoes cut into pieces
- 30 clove Garlic
- 3 cup Sesame Oil divided
Instructions
- In a large bowl, combine the chopped mangoes, ground mustard seeds, ground fenugreek seeds, red chili powder, and salt.
- Add 2 cups of sesame oil. Mix thoroughly using your hand, ensuring the spices coat the mango pieces evenly. This helps the flavors meld beautifully.
- Add the garlic cloves. Mix well and transfer the mixture to a sterilized glass jar.
- Pour the remaining 1 cup of sesame oil over the pickle. This creates a protective layer, preventing spoilage.
- Seal the jar tightly with a lid. Cover the lid with a clean, dry cloth and secure it with a rubber band. Place the jar in a cool, dry, and dark place for 3 days.
- After 3 days, remove the cloth and gently stir the pickle with a clean, dry spoon. Taste and adjust salt or oil if needed.
- Reseal the jar, cover with the cloth, and let it rest for another 2-3 days. This allows the flavors to deepen and mature.
- After 7-8 days, the Avakaya is ready. Stir thoroughly before serving to distribute the oil and spices evenly.
Recipe Notes
Good To Know
- Thoroughly clean, wash, and dry the pickle jar completely. Place it in direct sunlight for 1-2 hours before using.
- Indian ceramic pickle jars are recommended. These are available in utensil shops or online in various sizes and shapes.
- If using Tupperware jars, sterilize and thoroughly dry them before use.
- Always use a clean and dry ladle to serve the pickle.
- Transfer a small amount of pickle from the main jar to a separate serving dish. Cover the main jar with a lid and tie it with a cloth.
Expert Tips
- For a crispier pickle, add a small piece of alum or mustard seeds to the jar.
- Taste the pickle after a few days and adjust the spices or salt if needed.
- Experiment with different oils like mustard oil or sesame oil for unique flavors.
Storage Instructions
- This pickle will stay fresh for several months, up to a year, without refrigeration if stored in a ceramic jar.
- If not using a ceramic jar, store the pickle in the refrigerator, especially in warmer climates, to maintain freshness.
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Recipe Nutrition
Calories: 60kcalCarbohydrates: 10gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3552mgPotassium: 255mgFiber: 4gSugar: 4gVitamin A: 3022IUVitamin C: 8mgCalcium: 49mgIron: 2mg
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