Avakaya (Mango Pickle)

Avakaya - a popular variety of mango pickle originating from south India, particularly the Telugu-speaking regions. This classic pickle is renowned for its unique flavour and fiery spice level.

Prep Time40

Resting Time2

Total Time2 40

Course: Pickle

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: big jar

Calories: 10195kcal

Author: Geetha

Equipment

2 Deep Bottomed Bowl
1 Spoon
1 Mixer Grinder

Ingredients

1100 gms Raw Mangoes
115 gms Mustard Seeds
100 gms Red Chilli Powder
15 gms Turmeric Powder
15 gms Fenugreek Seeds
15 gms Cumin Seeds
225 gms Salt
95 gms Garlic
1 litre Oil

Get Recipe Ingredients

Instructions

Wash and thoroughly dry the mangoes. Ensure they are completely dry to prevent spoilage.
1100 gms Raw Mangoes
Cut the mangoes into medium size pieces, discarding the seeds.
Peel and chop each garlic into 2-3 slices.
95 gms Garlic
Place mustard seeds in a mixer jar or blender and grind it into a powder.
115 gms Mustard Seeds
In a large mixing bowl, combine mustard powder, red chili powder, turmeric powder, salt, garlic, cumin seeds and fenugreek seeds. Mix well with a spoon
100 gms Red Chilli Powder, 15 gms Turmeric Powder, 15 gms Fenugreek Seeds, 15 gms Cumin Seeds, 225 gms Salt
In another deep bottomed bowl, add oil, then toss cut mango pieces and stir well with a spoon until mango pieces are well coated with oil.
1 litre Oil, 1100 gms Raw Mangoes
Now add the spice mixture and mix thoroughly to ensure all mango pieces are well coated with the spice mixture.
Close the bowl with a plate or wrap it with clingfilm and set it aside on the kitchen counter for 2 days.
After 2 days, remove the plate or clingfilm and will see the oil floating on the top.
Give it a good mix with a clean dry spoon.
Transfer the pickle into a clean, dry glass jar. Ensure the jar is completely dry to prevent spoilage.

Notes

Choose the Right Mangoes: Select firm, unripe raw green mangoes that are slightly sour for the best results.

Dry the Mangoes Thoroughly: Make sure the mangoes are completely dry before chopping them. You can let them air dry or wipe them down with a clean cloth.

Use Fresh Spices: Fresh spices will enhance the flavour of the pickle. Grind mustard seeds just right before using them to ensure maximum flavour.

Adjust Spice Levels: You may adjust the avakaya pickle's spiciness according to your personal preference. You can increase or decrease the amount of red chilli powder based on your tolerance for heat. Remember that the pickle will mellow slightly in a couple of days as it absorbs the flavours, so keep this in mind while adjusting the spice levels.

Properly Sterilise Jars: Ensure the jars you use for storing the pickle are clean and dry. Sterilise them by washing them in hot, soapy water and then let them air dry or sun dry completely. This will prevent any bacterial growth and prolong the shelf life of the pickle.

Layer with Oil: while storing ensure the mango pieces are well submerged with a thin layer of oil on the top. This layer of oil acts as a preservative and helps to keep the pickle fresher for longer.

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