Andhra Avakaya Recipe - Spicy Raw Mango Pickle Recipe
The Andhra Avakaya Recipe is a delicious mango pickle from andhra that is made spicy and tasty with the addition of mustard seeds, methi seeds, garlic, red chillies and sesame oil. You must try this Avakaya pickle this mango season.
The Andhra Avakaya Recipe is a delicious mango pickle from andhra that is made spicy and tasty with the addition of mustard seeds, methi seeds, garlic, red chillies and sesame oil.
Seasons first and fresh green, firm and sour mangoes go into pickling. Mango Pickle or Andhra Avakaya is a much adored pickle and is made in almost every household during the mango season. This pickle can be made in bulk quantity and stored for a year.
If you like this Mango Avakaya Pickle, you can also try other pickle recipes such as
- 6 cups Mango (Raw) , chopped into big chunks
- 1 cup Mustard seeds , powdered
- 2 tablespoons Methi Seeds (Fenugreek Seeds) , powdered
- 2 cups Red chilli powder , (adjust)
- 1 cup Salt
- 30 cloves Garlic
- 3 cups Gingelly oil
How to make Andhra Avakaya Recipe - Spicy Raw Mango Pickle Recipe
To begin with the Mango Avakaya pickle recipe, firstly take the chopped mango pieces in a big bowl, add in mustard seeds powder, fenugreek seeds powder, red chili powder and salt.
Combine well and add 2 cups of oil. Mix all the ingredients very well using your hand.
Once it is mixed properly, add in the garlic cloves. Combine and transfer this Mango Avakaya pickle to a pickle jar.
Add 1 cup of oil on top and tightly close the lid and tie a clean and dry cloth over the lid and leave the Mango Avakaya pickle in a moisture free kitchen area.
After 3 days remove the cloth and using a clean and dry ladle stir in the Mango Avakaya pickle. Taste the pickle and if required add few spoons of salt and oil.
Always remember retain a thin layer of oil on top of the pickle, otherwise the Mango Avakaya pickle will get dry and spoil.
Again cover with a lid and tie a cloth tightly around the neck of the jar and leave the Mango Avakaya pickle to rest for another 2-3 days.
After 7-8 days the Mango Avakaya pickle is ready to eat, use a clean and dry ladle and mix the pickle thoroughly up and down to ensure the oil is evenly spread and masalas are nicely mixed.
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