Mango pickle||South Indian favourite recipe||Avakaya pickle
Avakaya is a popular Mango Pickle variety from Andhra Cuisine. Made with raw upripe green mangoes, spices and garlic, Avakai is spicy, hot, sour and pungent with a tongue tickling taste that awakens the taste buds. Avakaya is a condiment eaten with almost every meal in traditional Telugu speaking homes. In this post I share the traditional way to make the most popular Andhra Avakaya which you can preserve for a year.
The term “Avakaya“, is a blend of two words, where “ava” means “Mustard” and Kaya means “Raw uncooked fruit or vegetable”. In this context it means – raw mangoes with mustard. Basic Avakai is made by simply mixing fresh cut mango pieces with mustard powder, red chilli powder, methi seeds, salt and oil. A lot of people also add garlic and ground methi for a unique flavor.
The prepared mixture is stored in carefully cleaned and sun dried ceramic jars for 3 days. On the 4th day, the pickle is mixed before it goes into the dry cabinet for yearlong preservation. Preparation for Avakaya
To make 1 to 2 days ahead
1. Wash ceramic jars known as Bharani or jaadi or glass bottles thoroughly with diluted dishwashing soap. Make sure no dirt, grease or grim exists. Rinse thoroughly a few times.
Sundry them well until they become hot. In case using glass bottle, make sure they are at least warm. Exposing them to hot sun for very long may also crack them.
After taking away from the sun, allow them to cool down completely so they don’t build up moisture inside. Cover and then set aside in a clean and dry cabinet/shelf.
2. Clean and then sun dry mustard seeds, crystal salt, methi seeds and red chili powder for few hours. This is done to ensure they are moist free. Transfer them to clean and dry jars. Set them in a dry place.
3. Wash thoroughly grinder/mixie jars, 2 large utensils/ mixing bowls, a measuring cup, few spoons, a bowl and 2 large and 2 small cotton clothes. Dry them very well to make sure they are free from moisture. Store these in a dry place.
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