Mango Pickle | Andhra Avakaya Recipe
Mango Pickle Andhra Avakaya recipe is a spicy and tangy pickle special to Telugu states. The color and texture are different from others.
Ingredients
- 4 Kg Mangoes or 8 Medium Sized Mangoes
- 3 Cups Salt
- 3 Cups Mustard Powder
- 4 Cups Red Chilli Powder
- 3 tbsp Asafoetida
- 1 tbsp Turmeric Powder
- 1 tsp Fenugreek Seeds
- 500 grams Garlic optional
- 4 ltrs Gingelly Oil
- 4 tbsp Mustard Oil
Instructions
- Wash the mangoes. Wipe them with a dry and clean cloth and cut the mangoes into pieces in the required size.
- Remove the thin filmy layer on the seed which is attached to the hard shell of the pieces. Keep them aside.
- Take a deep, wide, clean and dry stainless steel or plastic tub and wash it, wipe with dry cloth.
- Keep it under sun for sometime before using.
- Add turmeric powder, fenugreek seeds, salt, mustard seed powder into the tub, and then red chilli powder and mix all of them well.
- Add little oil (approx. 1/4 ltr). Mix it well so that it should hold on together.
- Add handful of mango pieces and combine them with the above masala.
- Once done, drop them along with the masala into the ceramic jar or bharani or jaadi or we can use Plastic bucket with a lid.
- Or else whatever the container that is used for storage.
- Ceramic Jaadi or bharani is always ideal and advisable to store any pickles.
- After adding two layers of mango pieces along with the masala into the container, cover them with little oil.
- Repeat the same with the rest of mango pieces. Lastly, add garlic.
- Once done, cover it with a lid and a clean cloth.
- Tie the container covering with a dry and clean cloth.
- Keep it aside for two days.
- On the third day, open it and mix it well with a dry and clean spoon.
- After mixing well, check the taste, and add salt if needed.
- Pour some more oil. The oil should float on the top of the pickle.
- Serve Mango pickle or Andhra Avakaya recipe with piping hot rice and a dash of ghee.
Notes
Wash the mangoes before cutting.
Cut them carefully. The shell present in it should not detach from the pieces.
Each piece should hold the hard shell.
If any of the pieces without the shell are present discard them.
Do not use them, as they may spoil the pickle.
Mango pickle is to be used for year long, so while handling also we need to very careful.
Use only clean and dry spoons.
Mix them well and take small portion of the pickle for daily use in a separate small container.