Avakai (Andhra Mango Pickle) » Dassana’s Veg Recipes

A pickle fabricated from mangoes is one thing that has takers in virtually each nook and nook of India. Thus, has variations from area to area. Identical to this Andhra Mango Pickle, which is lovingly known as as Avakaya or Avakai or Avakaya Pachadi. This uber important model is made with unripe, inexperienced mangoes and is spicy and sturdy – identical to Andhra delicacies. The Avakaya is rightly one of many gems of this well-known regional delicacies.

Extra on this Avakaya Recipe

Though Indian summers are actually robust to deal with, with temperatures hovering yearly, the arrival of mangoes with it deliver a sure pleasure as nicely. We use mangoes in quite a lot of dishes – every thing from drinks, salads and curries to the quintessential pickles and different condiments.

The identical goes for me. Summer time means loads of home made pickles, syrups and squashes. Whereas I normally find yourself making this Punjabi Mango Pickle, however it’s this Avakaya too that’s fairly widespread in my house.

The phrase ‘Avakaya’ is a fusion of two phrases – Ava and Kaya. The phrase ‘Ava’ refers to mustard seeds and ‘Kaya’ is for uncooked fruit or unripe mango right here for this pickle. This pickle can be identified by the identify Avakaya Pachadi.

When for the primary time I made this pickle, for the strategy, I referred to the web sites Sailu’s Food and Gayatri Vantillu. Nonetheless, the portions for the components on this pickle are mine. I’ve made certain that there’s a stability of pungency, warmth, saltiness and spiciness on this Andhra Mango Pickle.

Pickling might have your time and endurance at first. However, when you get the grasp of it and a few expertise, it’s not rocket science in any respect! Thus, it’s best to do this recipe of Avakai too, as it is vitally simple to make. Handle the cleanliness and moisture bit in every thing – mangoes, crockery and cutlery used – and go forward with it.

Hold the ready pickle combination in good daylight for greatest outcomes. If not, it may be stored in a dry place as nicely. These proportion of components will yield about 2 kg of pickle, which lasts for six months to a 12 months. Halve the recipe if you happen to want to.

This Avakai tastes simply pretty with any Indian meal; or simply dal-steamed rice, curd rice and even parathas.

Prepping Mangoes

It’s a no-brainer that this Avakaya recipe seems the perfect with the usage of recent, unripe, agency and inexperienced mangoes. Nonetheless, chopping of those mangoes generally is a tough and daunting factor because the kernel half must be intact.

So, it’s best to get the mangoes for this pickle chopped into items from a vendor. In India, it’s a widespread observe by the vegetable distributors or farmers. Thus, getting chopped mangoes for Avakaya Pachadi is kind of simple.

Simply in case you propose to prep the mangoes at house, then use a pointy knife as slicing by way of the exhausting kernels require some stress and good knife expertise. It may be dangerous. So, whereas utilizing it, be very cautious too.

As I’m skilled to deal with knives, I prepped the mangoes for my pickle recipe at house. I used a pointy chef’s knife to cut the inexperienced mangoes. Historically, an Indian cutter or chopper is used. I have to say that there’s a sure pleasure on this too. However then, you have to, should be alert whereas doing so and be very cautious.

If the vegetable vendor has chopped the mangoes, then wipe clear every of the chopped mango items with a clear and dry cotton kitchen serviette.

Avakai Do’s and Don’ts

• Working House: Your working area to make the pickle, ought to be completely clear and dry.
• Cleanliness: You need to at all times use clear and dry spoons, bowls and pans. Solar-drying them is an efficient choice.
• Hygiene: Your fingers ought to be clear and there ought to be no moisture in your them. Take away any rings and preserve your nails clear and trimmed.
• Contemporary Produce: The mangoes that you simply use for this pickle need to be unripe, inexperienced and with a agency flesh. Don’t use semi-ripe or ripe mangoes. Retaining the kernel hooked up to the mango items helps within the lengthy shelf-life of this pickle.
• Portions: Seek advice from the portions of the components simply as they’re talked about within the recipe. Keep away from including much less as a few of them support within the preservation course of.
• Substitutes: As a substitute for chickpeas or chana, you might use 3 tablespoons peeled garlic cloves. Instead of sesame oil, you might use sunflower or peanut oil.
• Jars: Use glass jars, ceramic jars or the Indian ceramic jar known as “bharni” to retailer the pickle. Kindly don’t use plastic jars even if you happen to make a small amount of avakai.

Step-by-Step Information

How you can make Avakaya

Prep Spices

1. First, start by solar drying 200 grams mustard seeds (1 cup + 4 tablespoons) for a day or not less than for 4 to five hours. That is to do away with any dampness or moisture in them.

2. Additionally, solar dry 2 tablespoons fenugreek seeds (methi dana) and 200 grams crimson chili powder (or 2 cups) for 4 to five hours.

I solar dried the complete pack of fenugreek seeds and used solely 2 tablespoons from it.

Chop mangoes

3. Soak the unripe mangoes in water for 1 hour. Then, rinse them nicely and if there’s any sticky sap which has dried on the mangoes, rub the mangoes in your palms when rinsing to take away the dried sap.

4. Then, take away the mangoes. Dry them with a clear kitchen towel or naturally.

5. Earlier than chopping mangoes, they need to be utterly dry. First, slice the mango in halves from its heart.

That is very tough because the kernel is tough and the knife doesn’t reduce it simply. So please keep away from, if you happen to can not do that.

6. Then, take every halve and take away the seeds rigorously with a knife. Now, halve the mango vertically from the middle first. Then, reduce horizontally. The kernel half can be intact within the mangoes.

7. Take the mango items and take away the skinny paper like protecting from the kernel half with a spoon or along with your fingers. Ensure that your fingers are clear.

8. Take the chopped mangoes in a massive pan or bowl. Cowl and preserve apart. If utilizing chopped mangoes received from the vegetable vendor, then wipe them clear with a kitchen towel.

Make Avakaya Pachadi

9. Add mustard seeds in a grinder jar. They need to be heat (from solar drying), earlier than you grind them.

10. Grind to a semi-fine powder.

11. Take away the mustard powder and add to mango items.

10. In the identical grinder jar, add fenugreek seeds.

11. Grind to a semi-fine powder.

12. Add the fenugreek powder to the mango items.

13. Now, add the crimson chili powder. I’ve used Kashmiri crimson chili powder. You may also use byadagi crimson chilli powder as an alternative.

Take into accout the spiciness and pungency of the crimson chilli powder you may be utilizing as this can lead to the avakai turning into very spicy.

14. Add 3 tablespoons white chickpeas (chana). You may also use 3 tablespoons peeled garlic cloves as an alternative of chickpeas.

Additionally, add 200 grams rock salt (1 cup). You possibly can even use sea salt crystals or Himalayan pink salt. Use salt which is non iodized. If utilizing sea salt crystals, then powder in a mixer after which add.

15. Combine very nicely with a big spoon.

16. Add 3 tablespoons turmeric powder and blend very nicely.

17. Now, add 500 ml sesame oil/gingelly oil (2 cups). Use chilly pressed sesame oil (kachchi ghani) and never refined sesame oil. 

In case you would not have sesame oil, you too can use peanut oil or sunflower oil.

18. Combine very nicely with a big spoon. Style the pickle masala and examine for salt.

If the pickle tastes barely extra salty, then its tremendous. The additional saltiness goes away because the pickle matures. But when there’s much less salt, then add some salt within the pickle and blend once more.

19. Cowl with a lid (not tightly) and preserve the Avakai in a dry place for 4 to five days. You may also preserve in daylight for a number of hours on these 4 to five days.

Alternatively, you may even add the mango combination in a glass or ceramic jar.

20. On a regular basis or alternate day, take away the lid and blend the pickle with a clear dry spoon. You possibly can solar dry the spoon for some minutes earlier than you combine the pickle. 

On the fourth or fifth day, you will notice oil floating on high of the pickle and the mango items would have already softened. Combine once more with a clear spoon.

21. Add the pickle in a clear jar or bottle. Wash, rinse and solar dry the glass jar or bottle earlier than storing the pickle. I stored the bottles for sooner or later within the solar.

22. Pour some sesame oil within the pickle jar, which simply covers the pickle on high by 1.5 to 2 inches. Shut the lid and refrigerate.

You possibly can even preserve the Avakaya Pachadi in a dry place for two to three days extra after which refrigerate.

23. When utilizing this Avakaya Pachadi, take away the portion you need in a small jar from the primary jar after which serve along with your on a regular basis meals.

If the oil on high turns into much less, then add some extra sesame oil, in order that the pickle is roofed with oil. Serve Avakai with any Indian meal. You possibly can even have it with steamed rice, curd rice and paratha.

FAQs

Extra Regional Kinds of Indian Pickles!

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This avakaya or avakai recipe submit from the archives first revealed in Could 2017 has been republished and up to date on 25 Could 2022.