Mango Pickle

24 Jun

avakaya
Avakaya / Aavakaaya

Ingredients:

Raw Mango 1
Red Chile Powder 2/3 cup
Black Mustard Seeds Powder 2/3 cup
Salt 2/3 cup
Oil 2 cups (app.)

Method of preparation:

Wash, clean and pat dry mango.
Cut the raw mango with the seed into big chunks.

If the mango is not sour enough, reduce the quantity of salt.
In a clean mixing bowl, mix raw mango chunks, red chile powder, black mustard seeds powder and salt together with half a cup of oil.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Leave the jar for 3 days and on 4th day add oil until all mango chunks are completely soaked.
Seal the jar with a muslin cloth and leave it 5 – 10 days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (water spoils the pickle), the pickle stays fresh for a year.

Notes: Grind black mustard seeds with a pinch of salt once the mango pieces are chopped else the powder might turn sour.

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6 Responses to “Mango Pickle”

  1. Jayashree June 25, 2008 at 12:42 am #

    Love the bharani in which you’ve stored the pickle….

  2. usha sri June 25, 2008 at 3:27 am #

    meeru chasina avvakaya chaala bagundhi.chaala simple ganu easy ganu undhi.Aa jaadi kuda cute ga undhia

  3. skribles June 25, 2008 at 8:06 am #

    Love this pickle … the pic with the bharani reminds me of mom’s pickle back home 🙂

Trackbacks/Pingbacks

  1. Chickpeas Mango Pickle | Talimpu - May 9, 2009

    […] Mango Pickle is ubiquitous in India. Mango pickle is made in countless ways with multiple ingredients and various methods. In chickpeas mango pickle, raw black or brown chickpeas are added along with mango pieces. Chickpeas soaks up sourness from mango and heat from red chile powder giving the pickle a different dimension. Chickpeas has a thick skin, so it takes a month or two for this pickle to mature. Makes: 4 – 5 Cups of Pickle […]

  2. Salted Mango Pickle | Talimpu - June 26, 2009

    […] Mango pickle is the most famous Indian pickle. There are tens of varieties of mango pickle and this is one of those especially made in Andhra Pradesh. Here, salted mango pickle is not supposed to contain red chilli powder or any other spicing. Uppu Avakaya as it is called is made of sesame seeds which are roasted till golden color and ground into fine powder, mustard seeds which are ground finely, and salt. Makes: 4 – 5 of Salty Mango Pickle […]

  3. Fenugreek Mango Pickle | Talimpu - July 4, 2009

    […] Mango Pickle is the most prepared pickle in India. Mango pickle can be made with multiple ingredients using various methods. In fenugreek mango pickle, fenugreek seeds are roasted till beautiful golden color or till aromatic. The freshly roasted fenugreek seeds are cooled and ground into fine powder. The chopped mango pieces are mixed with the prepared spice powders and soaked in oil till mature. Makes: around 2 Cups of Fenugreek Mango Pickle […]

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