14 August, 2024

Mango avakaya Pickle | Avakayi | Andhra avakaya Pachadi |

ಆಂಧ್ರ ಆವಕಾಯ | ಆವಕಾಯಿ | ಮಾವಿನಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ |

It is said that mango is the King of fruits. Then definitely these two pickles 1. mavina midi uppinakayi/Vadu mango pickle from Malenadu region (namma malenadu), and 2. avakaya pachadi/Andhra mango (avakayi) pickle from Andhra pradesh, which are made by using raw mango available during summer in India are the reigning Kings of Pickles I would say !! And both types of pickles uses comparatively more quantity of mustard seeds powder in it

Since my native place is in malenadu region, I have grown up eating traditional mavina midi uppinakayi/vadu mango pickle. Every year my mom used to make this pickle without fail and no summer season went by not making this pickle – so we are the huge fans of this pickle.

Likewise, avakaya is also a traditional pickle of Andhra. though I have tasted this since my childhood at different places, never thought of making it at home, neither my mom did

But this time I definitely wanted to make this pickle at home and browsed through so many websites, You tube recipes and learnt that all the recipes are same but its just a matter of with or without garlic (and we don’t consume garlic by practice) that’s it. But then I mainly referred to the YouTube channels – The Hindu and San’s Kitchen but still I didn’t follow either of their recipes as it is

However, I made this pickle in my own way, ie the quantities for the ingredients in this pickle are my own guess and the method of making also is mine, like how I make regular raw mango pickle. When I made this pickle for the first time, I also did put the whole raw fenugreek seeds, but in this second batch I have put it in roasted and powdered form

The word ‘avakaya’ is a fusion word consisting of two differently meaning words, ie ‘ava/avalu’ means mustard seeds and ‘Kaya’ translates to raw (here it is raw mango)

You just need to carefully choose sour, fresh, hard, unripe, raw mangoes which are meant only for making pickles. The mangoes should not be soft, rather it should be hard enough like stone when you press with your palms. Choose those which doesn’t have any kind of marks or cuts or bruises etc on them

Below I also have a video demonstration of this pickle recipe, you can check in the link or on my YouTube channel

Ingredients : measuring cup used – 250 ml

Cut raw mangoes – 7 cups
Rock salt – 1 cup
Fenugreek seeds – 1&1/2 tbsp
Mustard seeds (black or brown) – 1/2 cup
Red chili powder (degi mirch) – 1 cup
Hing – 1/2 tsp
Cold pressed sesame seeds oil – 1&1/4 cup

PROCEDURE :

Wash well the raw mangoes, remove the stem and wipe it really well. If you want you can put them in sun for some time, the cut mangoes should sum up to 7 cups
Cutting these pickle mango is comparatively hard and you need to have a strong, sharp and heavy knife for this.
However cut the mangoes into big chunks and gather them all in one container
Powder the rock salt and add into the cut mango and mix well
Now dry roast fenugreek seeds on medium heat until aromatic, please do not burn and immediately transfer it to the mixie jar
Also put mustard seeds, red chili powder and hing along with it and grind into slightly coarse powder
Now put that ground pickle spice powder into mango salt mixture and combine everything well
Now pour the oil over the pickle and mix again well, cover and set aside
Keep stirring once a day for couple of days, then you can transfer the pickle into clean, dry jars
Or you can immediately transfer them to the jar if the lid is wide enough so that it would be easy to stir