Avakaya Pickle | Mango Pickle
Andhra special Mango Pickle – Avakaya recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 3 Raw Mangoes sourest the best, measuring to 4 cups
- 1 cup Mustard Powder Heaped Cup
- 1 cup Red Chilli Powder Leveled Cup
- 1 teaspoon Turmeric
- ¼ cup Salt (if using Tata Iodized Salt)
- 1.5 cups Sesame Oil/Gingelly Oil
- 2 teaspoon Methi/Fenugreek Seeds
- 2 tablespoon Black Chana/Senagalu optional
- ¼ cup Garlic Pods optional
Instructions
- Wash and wipe down the mangoes without any moisture. Cut each mango in half, remove the seed and cut each half into 3-4 pieces.
- Repeat this with all the mangoes, roughly making about 4-5 cups of cut mangoes.
- In a big air tight container, add red chilli powder, mustard powder, salt and turmeric powder.
- Mix it well and add methi/fenugreek seeds and black chana (if adding).
- Now add cut mango slices to the spice powders.
- Toss around in such a way that each mango piece is coated in the spice powder.
- Add about ¼ cup of sesame oil and mix it all well.
- The mixture should be wet but not dripping in oil. Now close it tightly and set it to rest for a couple of days.
- Open the container after two days, mix around and add all remaining the oil along with garlic pods (if using). Let the pickle rest again for a couple of days in the closed container.
- After 2-4 days, the pickle is ready to use. Top with more oil as needed, as it acts as a preservative. Store in glass containers or porcelain pots that are tightly wrapped with cloth. Store in a dry but cool place for shelf life upto a year.
- Serve avakaya pickle with hot rice, ghee and mudha pappu!
Video
Notes
- I used Tata Iodized Salt for making this Avakai pickle, so I only used ¼ cup for one levelled cup of red chilli powder and 1 heaped cup of mustard powder for roughly 4 cups of cut mangoes. You can go upto ⅓ cup for these measurements depending on taste preference. Start with ¼ cup on day 1 and if needed, it can be added on the next day before mixing it all around.
- We usually buy our red chilli powder and mustard powder from stores in Andhra, specifically Three Mango brand works best. If you prefer a spicier version, replace half cup with Guntur chilli powder.
- Add more or less oil as needed. Best when made with pure sesame oil/gingelly oil.
- Garlic pods and black chana are optional.
- Use a clean spoon to handle the pickle and as required, transfer some of the pickle from the main jar to a smaller jar.
Nutrition
Nutrition Facts
Avakaya Pickle | Mango Pickle
Amount per Serving
Calories
4997
% Daily Value*
Fat
433
g
666
%
Saturated Fat
59
g
369
%
Polyunsaturated Fat
178
g
Monounsaturated Fat
176
g
Sodium
34033
mg
1480
%
Potassium
7157
mg
204
%
Carbohydrates
292
g
97
%
Fiber
124
g
517
%
Sugar
113
g
126
%
Protein
83
g
166
%
Vitamin A
80893
IU
1618
%
Vitamin C
249
mg
302
%
Calcium
1403
mg
140
%
Iron
62
mg
344
%
* Percent Daily Values are based on a 2000 calorie diet.
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