It is one of the most commonly made condiment in indian homes. Each region has a different recipe, style or way of making it. Avakaya is a popular pickle variety from Andhra, a cuisine well known for its hot and spicy foods.
Course Chutneys
Cuisine Indian, south indian
Keyword chili powder, mango, mustard powder, pachadi, pickle, spicy
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Author Sowji'sKitchen
Ingredients
2CupsMango pieces
1CupOil
1/2CupChili powder
1/4CupMustard Powder
1/2tbspMethi Powder
1/3CupSalt
2tbspGarlic pods
Instructions
Preparation
Wash and dry the glass jar, mixing vessels, spoon, grinder jar and work surface. If possible, sundry them for 1-2 hours.
Wash and dry the mangoes and cut into 1-inch cubes.
Grind the mustard seeds and fenugreek seeds into powder.
Making Avakaya Recipe:
Add mango pieces into mixing bowl.
Add garlic pods
Add mustard powder, fenugreek powder, red chili powder and salt in a bowl, mix well.
Add oil and mix well.
Transfer it to a glass jar, cover with the lid and let it mature for 2 days.
After 2 days oil should be floating on top. If not then add more oil as needed.
Taste the pickle and add little more salt if needed. Wait till the next day to check.
Do not skip the salt and oil, the act as natural preservatives to preserve pickle for a year. If there is not enough oil or salt, pickle may get spoil.
You will get to see this yummy hot spicy mango pickle ready.
Notes
Store it in a glass ceramic jar. Do not use plastic jars for storing pickles, the tastes of the pickle changes and it is unhealthy to use plastic containers for storing pickles.