How to make Andhra mango pickle ?

Most of the Andhra wala like to eat hot and sour Mango (Avakaya) pickle as a part of their lunch or Dinner. But most of them doesn't know how to make it at home. Here is a detailed guidelines for the preparation. Follow them and prepare your own preservable avakaya at home. Similarly you can prepare Amla pickle also.

Ingredients:

4 cups Mango pieces of 4-5 medium raw sour Mangoes
1/2 cup Mustard seed powder (ground it from 1 cup mustard seeds)
1 cup Red chili powder (see notes)
1 cup Garlic pods
1/4 cup Methi seeds powder
1 cup (3 tbsp) Salt (use salt less than 1 cup)
2 cups Sesame or ground nut oil

Method:

Cleaning the mangoes:

• Wash and wipe the mangoes with a dry cloth.


• Cut the mango and then take a dry cloth and wipe the pieces from all the sides ensuring that they are cleaned and dried well.


• Spread them over a dry cloth while you are preparing the spices for the pickle.


• Ensure that they are fully dry before preparation. Otherwise, its taste and quality reduces with time.

For making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.


• Now take a big bowl and mix the mustard seeds powder, methi seeds powder, red chili powder and salt until everything is mixed well.

• Add the mango pieces to it and mix well and apply the mixture all over the mango pieces.


• Add garlic pods to the mixed mixture and mix well.


• Add 1 1/2 cups of oil to the spice coated mango pieces and mix well.


• Put the masala coated mango pieces and all the remaining masala in the sterilized jar add 1/2 cup oil over it and cover it with lid and keep it aside for 2-3 days.

• On day-3 mix with a clean and dry ladle all over and taste the masala mixture in the pickle, it should be perfect or if you feel the salt is less add a tsp or 2 tsps of salt to it and mix well. I don't think it would be necessary if you follow the measurements accurate.


• On the day-3 if you see the oil is floating on the pickle up to a 1/2" height then it is perfect. Otherwise add extra sesame or ground nut oil over the top until the oil floats on top.


• Store it in a clean air-tight ceramic/glass container. This way your pickle stores for long with freshness in it and even the mango pieces do not get soft and would not change the color.


• For more freshness, keep it in refrigerator once pickle is ready. Its colour will not change if you do like this.

Try this famous Andhra Mango (avakaya) pickle at your home and share your moments.