Mango pickle, also known as "avakaya" in Andhra Pradesh, is a popular and flavorful pickle that is loved by many. It is made using raw mangoes and a blend of spices to create a tangy and spicy condiment that pairs well with rice, roti, or any Indian meal. Here's a recipe to make Andhra-style mango pickle.
Ingredients:
- 4-5 raw mangoes
- 1 cup mustard oil
- 1/2 cup red chili powder
- 1/4 cup salt
- 2 tablespoons mustard seeds
- 2 tablespoons fenugreek seeds
- 1 tablespoon turmeric powder
- 1 tablespoon asafoetida
- 10-15 garlic cloves
Instructions:
1. Wash the raw mangoes thoroughly and wipe them dry using a clean cloth. Cut them into small, bite-sized pieces and remove the seeds if present. Keep aside.
2. In a bowl, combine the red chili powder, salt, turmeric powder, and asafoetida. Mix well to create a spice mixture.
3. In a deep pan, heat the mustard oil on medium flame. Once the oil is hot, turn off the flame and let it cool for a couple of minutes.
4. In a blender or grinder, coarsely grind the mustard seeds and fenugreek seeds.
5. Add the spice mixture, ground mustard-fenugreek mixture, and crushed garlic cloves to the cooled mustard oil. Mix well to form a smooth paste.
6. Add the raw mango pieces to the spice paste and mix until all the mango pieces are coated evenly with the paste.
7. Transfer the mixture to a sterilized glass jar and press it down firmly using a clean spoon or your hand. Ensure there are no air gaps.
8. Close the jar tightly and keep it at room temperature for 2-3 days. This will allow the flavors to meld and develop.
9. After 2-3 days, open the jar and check if the mango pickle has released any water. If yes, press the pickle down again.
10. Your Andhra-style mango pickle is now ready to be enjoyed. Store it in a cool, dark place or refrigerate for longer shelf life.
Remember to use clean utensils and thoroughly washed and dried raw mangoes to prevent any spoilage. Enjoy your homemade Andhra-style mango pickle with your favorite dishes!
Note: The preparation time mentioned is excluding the 2-3 days fermentation period.