Andhra special Avakaya pickle recipe with step-wise pictures, this Mango pickle goes really well with hot rice and ghee. Avakaya pickle is not so difficult to make at home and stays great for one full year.
Summer and pickles go hand in hand, isn’t it? It has always been like that for us, in our family. Fresh mangoes, fresh spices and a lot of effort goes into making pickles at our home that last a year easily. Andhra is a land of pickles and we make pickles out of anything and everything. However, mangoes are the most favorite. Here is one such traditional and authentic pickle made with mangoes – Avakaya.
Avakaya literally means mango pickle made with mustard (ava) and thus, the base of this mango pickle is fresh ground mustard powder. One of the easiest pickles that can be made even by first timers, given a few precautions are taken. I still remember the good old days where my grandma used to make pickles for everyone in the family, come summer. She would personally go for selecting the mangoes – sourest are the best for longer shelf life. All the other spices are freshly ground at home and the kitchen looks like war zone, I kid not. She would personally mix all the pickles by hand and pack them too, to all our families in different parts of the world. Those big pickle jaadis (ceramic pots) filled to the brims with fresh avakaya and magaya (another type of Andhra mango pickle) is sight to watch.
The best thing about family recipes is that the legacy gets passed on. Now, my mom and aunts follow the footsteps of the previous generation and make fresh pickles year after year. And here I am learning the process of making Avakaya from my mom. I am being selfish here in documenting the recipe here as it is more of a note to me, than anyone else and in doing so I believe I am preserving some of the best memories from my childhood, hopeful to pass on to my next generation. Since we stay away from our homeland, we used store bought spices and powders but if you have access, make them fresh at home. Either ways, it turns out pretty good. The best way to enjoy Kotha Avakaya is to mix it with hot rice and ghee. If you have Tomato Pappu, it is double bonanza – I kid not 😀
Every household has a different recipe and style when it comes to pickles – this is how we make it at our home. We adopt the best of methods from my paternal as well as maternal grand-mothers and add garlic as well as senagalu (black chana) to soak up in the juices of avakaya. And our red chilli powder is made with Guntur Mirapakayalu, a variation of red chillies that are deep red and spicy too! There is no sun drying involved in making Avakaya and the mangoes are cut along with their inner seed shells – which is quite unique. My dad did an awesome job helping us cut the mangoes and my mom made the pickle!
How to make Avakaya Pickle | Mango Pickle –
Detailed step-wise picture recipe of making Avakaya Pickle | Mango Pickle –
1. Wash and wipe down the mangoes without any moisture. Cut each mango in half, remove the seed and cut each half into 3-4 pieces.
2. Repeat this with all the mangoes, roughly making about 4-5 cups of cut mangoes.
3. In a big air tight container, add red chilli powder, mustard powder, salt and turmeric powder.
4. Mix it well and add methi/fenugreek seeds and black chana (if adding) along with garlic pods.
5. Now add cut mango slices to the spice powders.
6. Toss around in such a way that each mango piece is coated in the spice powder.
7. Add about 1/4 cup of sesame oil and mix it all well.
8. The mixture should be wet but not dripping in oil. Now close it tightly and set it to rest for a couple of days.
9. Open the container after two days, mix around and add all the oil. Let the pickle rest again for a couple of days in the closed container.
10. After 2-4 days, the pickle is ready to use. Top with more oil as needed, as it acts as a preservative. Store in glass containers or porcelain pots that are tightly wrapped with cloth. Store in a dry but cool place for shelf life upto a year.
11. Serve avakaya pickle with hot rice, ghee and mudha pappu!
- We usually buy our red chilli powder and mustard powder from stores in Andhra, specifically Three Mangoes brand works best.
- Add more or less oil as needed. Best when made with pure sesame oil/gingelly oil.
- Garlic pods and black chana are optional.
- Use a clean spoon to handle the pickle and as required, transfer some of the pickle from the main jar to a smaller jar.
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