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.

top shot of avakaya in a glass jar with text layovers

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.

sun drying mustard seeds for avakaya

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.

sun drying fenugreek seeds and red chili powder for avakai

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.

soaking unripe mangoes for avakaya pachadi

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

drying unripe mangoes for avakai

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.

chopping unripe mangoes

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.

chopping unripe 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.

removing thin paper-like covering from mango pieces

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.

chopped mangoes in a large steel bowl

Make Avakaya Pachadi

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

sun dried mustard seeds in a grinder jar

10. Grind to a semi-fine powder.

grinding mustard seeds to a semi fine powder

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

adding mustard powder to the mango pieces

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

adding sun dried fenugreek seeds to the grinder jar

11. Grind to a semi-fine powder.

grinding the fenugreek seeds to a semi fine powder

12. Add the fenugreek powder to the mango items.

adding fenugreek powder to the mango pieces

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.

adding sun dried red chili powder to the mango pieces

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.

adding white chickpeas and rock salt to the mango pieces

15. Combine very nicely with a big spoon.

mixing spices with the mango pieces

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

mixing turmeric powder with the spiced mango pieces

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.

adding sesame oil to the spiced mangoes

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.

mixing the pickle mixture

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.

keeping avakaya in sunlight for maturing

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.

avakaya pickle on the fifth day

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.

avakaya pickled filled in a clean glass jar

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.

adding more sesame oil on the avakai pickle in the glass jar

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.

avakaya pachadi served in a bowl with rice in a bowl on a plate

FAQs

How lengthy can I retailer this pickle?

Refrigerate and preserve it good for a 12 months.

I forgot to grind the ocean salt earlier than including on this pickle, and it’s nonetheless undissolved after about 2 weeks. How do I overcome this?

You simply want to attend for some extra days or even weeks until the salt granules dissolve.

My pickle turned bitter. Is there any method that I can rectify this?

You possibly can let the pickle mature for some days, like every week or 10 days. Hopefully, the bitterness will mellow down like this.

What sort of mangoes are most apt to make this Avakaya Pachadi?

You need to use mangoes which can be agency, inexperienced and bitter, and never semi-ripe, ripe or with a yellow or yellowish-green pores and skin. There ought to be no sweetness within the mangoes, what so ever. Additionally, whereas shopping for, ensure the mangoes are blemish free or with a number of blemishes.

Ought to I warmth the oil earlier than including to the mango combination?

No, you may add the oil straight with out heating.

What can presumably trigger bitterness within the avakai pickle?

The bitterness on this pickle might be as a consequence of the usage of extreme fenugreek seeds. So keep on with the quantity talked about within the recipe.

Ought to the chana added on this pickle recipe be consumed? Isn’t it exhausting?

Sure, the chana ought to be eaten. Chana absorbs the oil, masala and the flavors from the pickle. Thus, turns into tender (however not very tender like cooked chana) and tastes scrumptious.

Extra Regional Kinds of Indian Pickles!

Please remember to price this recipe within the recipe card under when you have made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

top shot of avakaya pachadi in a glass jar with text layovers.

Avakaya | Avakai (Avakaya Pachadi)

Avakaya or Avakai is a spicy, sturdy pickle made with inexperienced, unripe mangoes. This pickle is a well-liked pickle selection from the Andhra delicacies.

Prep Time 30 minutes

Cook dinner Time 0 minutes

Complete Time 30 minutes

Stop your display screen from going darkish whereas making the recipe

Preparation

  • First, start by solar drying the mustard seeds for a day or for not less than 4 to five hours. That is to do away with any dampness or moisture in them.

  • Additionally, solar dry fenugreek seeds and crimson chili powder for 4 to five hours. 

  • In the meantime, 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.

  • Take away the mangoes. Dry them with a clear kitchen towel or naturally.

Chopping mangoes

  • Earlier than chopping mangoes, they need to be utterly dry. There shouldn’t be any hint of moisture or water on the mangoes.

  • Firstly, 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 chopping.

  • Then, take every halve and take away the seeds rigorously with a knife. The kernel half can be intact on the mangoes. 

  • Now, halve the mango vertically from the middle first. Then, reduce horizontally.

  • This chopping can be tough, so keep away from if you happen to can not do that. The mango ought to be chopped into chew dimension items.

  • 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.

  • Take the chopped mangoes in a big pan or bowl. Cowl and preserve apart.

Making avakaya pachadi

  • Take the mustard seeds. They need to be heat earlier than you grind them. 

  • Add in a mixer or grinder-jar or a spice grinder and grind to a semi tremendous powder. Take away the mustard powder and add to mango items.

  • In the identical jar, add fenugreek seeds.

  • Grind to a semi tremendous powder and add to the mango items.

  • Now. add the crimson chili powder. 

  • Add the white chickpeas.

  • Add rock salt. 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.

  • Combine very nicely with a big spoon.

  • Add turmeric powder and blend very nicely.

  • Now, add sesame oil or gingelly oil. Use chilly pressed sesame oil (kachchi ghani) and never refined sesame oil. 

  • Combine very nicely and totally with a big spoon.

Storing avakai

  • Cowl with a lid (not tightly) and preserve the mango Avakaya in a dry place for 4 to five days. 

  • You may also preserve in daylight for a number of hours on 4 to five days. Alternatively, you may even add the mango combination in a glass or ceramic jar.

  • On a regular basis or alternate day, take away the lid and blend the pickle with a clear 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.

  • Add the pickle in a clear jar or bottle. Do wash the glass jar or bottle after which solar dry it for a day earlier than storing the pickle. 

  • Pour some sesame oil within the pickle jars which simply covers the pickle on high by 1.5 to 2 inches. 

  • Shut the lid and refrigerate. You possibly can even preserve the pickle in a dry place for two to three days extra after which refrigerate.

Serving avakaya pachadi

  • When serving avakai, 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 Avakaya pachadi with any Indian meal. You possibly can even have it with steamed rice, curd rice and paratha.

  • Be sure that to make use of mangoes which can be unripe, inexperienced and with a agency flesh. Don’t use semi-ripe or half-ripe mangoes. 
  • Use recent spices and solar dry them earlier than utilizing.
  • It’s best to get the mangoes reduce from the seller or farmer from the place you purchase if you happen to can not handle chopping them on their very own. Chopping unripe mangoes with exhausting kernels might be dangerous, so watch out.
  • Wipe clear every of the chopped mango items (when chopped by the seller) with a clear and dry cotton kitchen serviette.
  • Take care to notice the spiciness and pungency of the crimson chilli powder you may be utilizing as this may increasingly make your avakaya very spicy. As an alternative of kashmiri crimson chilli powder you too can use byadagi crimson chilli powder.
  • The approximate vitamin data is for the complete 2 kilogram of pickle. 

Vitamin Info

Avakaya | Avakai (Avakaya Pachadi)

Quantity Per Serving

Energy 1425 Energy from Fats 693

% Each day Worth*

Fats 77g118%

Saturated Fats 9g56%

Sodium 40431mg1758%

Potassium 4045mg116%

Carbohydrates 177g59%

Fiber 63g263%

Sugar 85g94%

Protein 51g102%

Vitamin A 35091IU702%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 21mg105%

Vitamin B6 3mg150%

Vitamin C 193mg234%

Vitamin E 49mg327%

Vitamin Okay 138µg131%

Calcium 733mg73%

Vitamin B9 (Folate) 526µg132%

Iron 37mg206%

Magnesium 631mg158%

Phosphorus 1329mg133%

Zinc 12mg80%

* P.c Each day Values are primarily based on a 2000 calorie weight-reduction plan.

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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.



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