Avakaya (Andhra Mango) Pickle Recipe

Avakaya pickle is one of the most famous and spicy pickle from Andhra. This traditional mango pickle is not just meals, it’s an emotion. Avakaya pickle is prepared with raw mango by adding mustard seeds, and the warmth of red chili powder. Avakaya is mostly prepared during summer time, filling kitchens with the aroma of freshly floor spices and mustard oil.

Whether paired with steaming heat rice and ghee or loved as a aspect with curd rice, Avakaya is a timeless traditional that has traveled generations, sporting stories of circle of relatives gatherings and festive food.

Ingredients:

• 1 kg - Raw mangoes
• 100gm - Mustard seeds
• 100gm - Red chili (Andhra chili powder for real flavor)
• 100gm - Salt (rock salt or sea salt)
• 2 tsp - Fenugreek seeds (Dry roasted)
• 2 tsp - Turmeric powder
• 8-10 - Garlic cloves
• 250 ml - Sesame oil (gingelly oil)

Method:

1. Prepare the mangoes: 
• Take the mangos and wash it well and dry it. Now cut well dry mango into medium size pieces with skin.
2. Spice Preparation: 
• Add Salt, fenugreek powder, mustard seeds, chili powder and turmeric and mix all together.
3. Coating: 
• Mix mango and prepared spice mixture together until each piece of mango coated with spice.
4. Oil infusion: 
• Pour sesame oil over the combination, ensuring the mango portions are submerged. Mix lightly.
5. Storage: 
• Take a clean, dry and transparent jar and prepared mixture into it. Cover the jar tightly and store it for 3-4 days and keep mixing it every day.
6. Ready to serve: 
• The pickle matures in about every week, growing its signature tangy-highly spiced flavor.

Conclusion:

Avakaya pickle isn't only a pickle it is essential part of Andhra household . Its ambitious flavors, fiery aroma, and prolonged shelf existence make it a staple that transforms even the simplest meal into a ceremonial dinner. Preparing Avakaya isn't always pretty much following a recipe; it’s approximately retaining tradition and savoring the joy of selfmade goodness.