Mango Pickle |Avakaya Pachadi Recipe (Andhra Mango Pickle) with detailed photo and video recipe – It is one of the most commonly made condiment in indian homes. Each region has a different recipe, style or way of making it. Avakaya is a popular pickle variety from Andhra, a cuisine well known for its hot and spicy foods.
Easy and BEST recipe of avakaya pachadi. This is nothing but the Andhra style mango pickle recipe. This is tangy, spicy and completely irresistible! Here you will learn all the tips and tricks to preserve it for a year.
Meaning Of Avakaya Pachadi? ‘Ava’=mustard (it is one of the main ingredients) and ‘kaya’=raw fruit (in this case raw mangoes). ‘Pachadi’=fresh pickle.In short, avakaya or avakai means the Andhra style mango pickle.
Preparation For Andhra Mango Pickle Recipe:
you need to start the preparation a day or two before. Wash the glass jar in which you are going to store the pickle. Let it dry out completely. You can keep under the sunlight for 1-2 hour. You need to make sure that there is no moisture in the jar.
Also, wash and dry the grinder jar, mixing spoon and bowl. Keep them under the sunlight for an hour or two to dry out completely.
Wash the raw mangoes really well and wipe it dry. Place them on a kitchen towel and let it dry out completely for about 40-50 minutes.
Tips To Preserve The Avakaya For A Year: Hygiene and cleanliness are very important while making avakaya. Always clean the work surface, utensils and storing jar. Make sure everything is moisture free. It is also important to clean and dry your hands as well. If making a big batch of avakaya pickle then do not open that big jar frequently. Instead, remove the portion (1 week or two worth) in a small jar. This way the flavor, color of the avakaya pachadi stays intact. Also, it helps to maintain/increase the shelf life. Always use the clean and dry spoon to remove the pickle. Do not reduce the amount of salt and oil. Those two act as a preservative to keep it for a year. If there is not enough oil, pickle may get spoilt and you may see fungus growing on top.
Print Pin
Mango Pickle
It is one of the most commonly made condiment in indian homes. Each region has a different recipe, style or way of making it. Avakaya is a popular pickle variety from Andhra, a cuisine well known for its hot and spicy foods.
Course Chutneys
Cuisine Indian, south indian
Keyword chili powder, mango, mustard powder, pachadi, pickle, spicy
Grind the mustard seeds and fenugreek seeds into powder.
Making Avakaya Recipe:
Add mango pieces into mixing bowl.
Add garlic pods
Add mustard powder, fenugreek powder, red chili powder and salt in a bowl, mix well.
Add oil and mix well.
Transfer it to a glass jar, cover with the lid and let it mature for 2 days.
After 2 days oil should be floating on top. If not then add more oil as needed.
Taste the pickle and add little more salt if needed. Wait till the next day to check.
Do not skip the salt and oil, the act as natural preservatives to preserve pickle for a year. If there is not enough oil or salt, pickle may get spoil.
You will get to see this yummy hot spicy mango pickle ready.
Notes
Store it in a glass ceramic jar. Do not use plastic jars for storing pickles, the tastes of the pickle changes and it is unhealthy to use plastic containers for storing pickles.
Visit my other popular and related recipes collection like
mango chutney
Tomato onion chutney
almond coconut chutney
How to make Mango pickle with step by step :
Preparation:
1.Wash and dry the glass jar, mixing vessels, spoon, grinder jar and work surface. If possible, sundry them for 1-2 hours.
2. Wash and dry the mangoes and cut into 1-inch cubes.
3. Grind the mustard seeds and fenugreek seeds into powder.
Making Avakaya Recipe:
1.Add mango pieces into mixing bowl.
2. Add garlic pods
3. Add mustard powder, fenugreek powder, red chili powder and salt in a bowl, mix well.
4. Add oil and mix well.
5. Transfer it to a glass jar, cover with the lid and let it mature for 2 days.
6. After 2 days oil should be floating on top. If not then add more oil as needed.
7. Taste the pickle and add little more salt if needed. Wait till the next day to check .
8. Do not skip the salt and oil, the act as natural preservatives to preserve pickle for a year. If there is not enough oil or salt, pickle may get spoil.
9. You will get to see this yummy hot spicy mango pickle ready.
The Avakaya- Made in Andhra Pradesh, known as the Avakaya or Avakai, this mango pickle is made with unripe, green mangoes. It is spicy, much like other Andhra food, and uses Collector Mango, Kolamgova, Pariya and Rasalu.
What mangos can I pickle? Kents and Hadens are commonly used for pickling, along with green unripe mangos. Most pickled mango recipes require unripe, very firm mangos.
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.
If the mango is the king of fruits, then the mango avakaya pickle is the reigning king of Indian pickles! Even in the sweltering heat of the Hyderabadi summers, Andhra avakaya pickle-making is one thing that Telugu families have always loved doing together.
The Coastal Andhra region is exposed to the long coastline of Bay of Bengal. Therefore non-vegetarian varieties like Prawn and fish pickles are popular besides regular pickle varieties. Andhra Pradesh is also home to the fiery Guntur red chilli, brings out that unique flavour in the pickles prepared here.
Originating from the lush lands of Gujarat, Kesar mangoes have a distinctive saffron hue when ripe. However, for pickling purposes, the unripe, green Kesar mangoes are chosen.
The bitter taste can only come from old pickle masala or adding too many fenugreek seeds. If you have a bitter pickle, add a little bit of fresh lemon juice while serving. Which Oil is Best for Making Pickles? In North India Mustard oil is commonly used while in South India Sesame oil is often used for making pickles.
The sodium in these salty foods like pickles can increase your blood pressure levels, which can lead to heart problems as well. While eating a pickle once in a while will not be harmful, regular consumption of extra sodium can lead to several health issues.
Pickles may turn dark for several reasons. The most common cause is using water with too many minerals, especially iron. Using ground spices rather than whole spices or using iodized salt, or cooking the cucumber brine too long with spices causes pickles to darken.
Answer. A mango gets spoilt and rotten after few days but a mango pickle does not spoil for a long period of time because mango pickles contains salt which acts as preservatives and prevent the growth of microorganisms in it.
The jar of mango pickle can provide a good defence against the free radicals harming the body cells. Mango pickle is loaded with antioxidants and protects the body from oxidative damage. Antioxidants are preserved in this pickle because raw mangoes are pickled freshly without cooking.
Acetic acid : This could be the least dangerous ingredient used. Vinegar is chemically speaking 4% acetic acid in water. Traditional pickling leads to formation of natural acetic acid and lactic acid.
Mango pickles, when consumed in moderation, may aid weight loss. This pickle has fat-burning phytochemicals. This pickle's high dietary fibre level maintains the digestive tract healthy. It also keeps your stomach fuller for extended periods of time, preventing overeating.
The ingredients added in the Indian Pickle like Mango, lemon , Ber etc. are turmeric, salt, Oil, jaggery, mustard, cumin seed, dried chilli powder and tamarind act as the natural preservatives and no need any addition of artificial preservatives. Also keep it in glass jar and always try to avoid any contact of water.
These mangoes are grown in the state of Andhra Pradesh and are yellow in color with while tinge. These mangoes are fibreless and mostly used in making shakes. Safeda mangoes are huge in size and weights around 350 gm per piece.
Most of the mango growers in the state raise Banginapalli, China Rasalu, Pedda Rasalu, Totapuri, Neelam and Suvarnarekha varieties. One of the premium varieties from AP, and most suitable for exports, is Benishan or Banginpalli. There is also a demand for Suvarnarekha variety in the global market.
Banginapalli, Totapuri, Chinna rasaalu, Pedda rasaalu, Suvarnarekha, Neelam, Jalalu, Mallika, etc. are some of the varieties of mangoes grown in Andhra Pradesh. Mango plantations in the East Godavari districts are thriving, with some trees already bearing fruit and others showing promising signs of abundance.
Significantly larger than their Alphonso counterparts, Banganapalle mangoes are produced in AP, Tamil Nadu, and Karnataka. Alphonso is a major horticulture crop in Maharashtra's Konkan belt and parts of the Western Ghats.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
