Avakaya pickle

Avakaya pickle

Avakaya pickle is a popular and spicy Andhra mango pickle made with raw mangoes, mustard seeds, red chili powder, and other flavorful spices. Here's a basic recipe for making Avakaya pickle:

Ingredients:

1. Raw mangoes - 500 grams, cut into small, bite-sized pieces
2. Mustard seeds - 3-4 tablespoons
3. Red chili powder - 3-4 tablespoons (adjust to your spice preference)
4. Salt - 3-4 tablespoons (adjust to taste)
5. Turmeric powder - 1/2 teaspoon
6. Fenugreek seeds (methi) - 1 tablespoon
7. Asafoetida (hing) - a pinch
8. Sesame oil or any cooking oil - 1/2 cup
9. Curry leaves - a handful
10. Garlic cloves (optional) - 6-8, crushed

Instructions:

1. Wash and thoroughly dry the mangoes. Cut them into small, bite-sized pieces and place them in a clean, dry bowl. Make sure there is no moisture on the mangoes, as any water can spoil the pickle.

2. In a dry pan, roast the mustard seeds and fenugreek seeds separately until they start to release a nice aroma. Be careful not to over-roast them as it can make the pickle bitter. Let them cool, and then grind them into a fine powder.

3. In a large mixing bowl, add the mango pieces, mustard-fenugreek powder, red chili powder, turmeric powder, salt, and asafoetida. Mix everything well until the spices are evenly distributed.

4. In a separate small pan, heat the oil until it's hot but not smoking. Allow it to cool to room temperature.

5. Add the cooled oil to the mango-spice mixture and mix well. The oil acts as a preservative for the pickle.

6. Add the curry leaves and crushed garlic cloves (if using) to the mixture and give it a final mix.

7. Transfer the Avakaya pickle to a clean, dry, and airtight container. Make sure the container and the spoon you use to handle the pickle are dry to prevent spoilage.

8. Close the lid tightly and keep the pickle at room temperature for a day. After a day, you can refrigerate it. The pickle will taste best after a few days when the flavors have melded.

This Avakaya pickle can be enjoyed with steamed rice, dosa, idli, or any Indian meal. Remember that this pickle is quite spicy, so adjust the red chili powder to your taste. It's also advisable to use clean, dry utensils when handling the pickle to prevent spoilage.