Andhra Style Mango Pickle Recipe | How To Make Avakaya Pachadi Recipe By Neha | Pickles Of India
This pickle season, try something new and give your traditional recipe an authentic Andhra flavour. Avakaya Pickle is a spicy, robust mango pickle from Andhra cuisine made with an assortment of spices. The flavour of Emami Healthy and Tasty Kachi Ghani Mustard Oil lends it a distinct character and makes it even more delectable.
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8 cups Raw Mango Washed, wiped and cubed
1 tablespoon Methi / Fenugreek seeds
1 tablespoon Mustard seeds
1 cup Kashmiri red chilli powder
2 teaspoons Turmeric powder
Salt to taste
2 tablespoons Fresh Ginger Garlic paste
3 cups oil
Method of preparation
Spread the mango pieces on a clean kitchen towel and let them dry for 3-4 hours.
Dry roast fenugreek seeds until slightly browned.
Add fenugreek seeds and mustard seeds in a blender and blend to make a smooth powder.
Add mango, fenugreek and mustard powder, red chilli powder, turmeric powder, salt and ginger garlic paste in a bowl.
Add half of the oil and mix well.
Transfer the pickle in a clean glass jar.
Top with the remaining oil.
Cover the jar with a lid or tie with a muslin cloth.
Keep the jar in the strong sun for 3-4 days.
The pickle is ready to use now.
Top the jar with more oil to make sure mangoes are covered with oil.