Avakaya (Andhra mango pickle)
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Raw mango pieces, cut with the hard seed shell, preserved in mustard powder, red chilli and sesame oil: the best-known Andhra pickle.
Region: Andhra PradeshOccasion: Made in summer (April–May) and eaten all yearTime: 1 hour + 3 days to matureServes: Makes about 2 kgVegan
Ingredients
- 6 firm, sour raw mangoes (pickle variety)
- 1 cup red chilli powder
- 1 cup mustard seeds, ground to a fine powder
- ¾ cup rock salt powder
- 1 tbsp fenugreek seeds, lightly roasted and powdered (optional)
- 1 tbsp whole fenugreek seeds
- 2 cups gingelly (sesame) oil
- A few peeled garlic cloves (optional)
Method
- Wash the mangoes and dry them completely with a cloth. Any water will spoil the pickle.
- Cut each mango into pieces with a heavy knife, keeping the hard shell of the seed attached to each piece. Remove the soft kernel and wipe the pieces dry.
- In a large dry bowl mix chilli powder, mustard powder, salt, fenugreek powder and whole fenugreek.
- Add the mango pieces (and garlic, if using) with about half the oil and mix well with a dry ladle.
- Pack into a dry glass or ceramic jar, pour the rest of the oil on top and close tightly.
- After 3 days, open, mix well from the bottom and top up with oil so the pieces stay covered.
History
Making avakaya is a summer ritual in Andhra homes, when families buy sour pickle mangoes in bulk and prepare jars for the whole year.
Significance
A spoon of avakaya with rice, mudda pappu (mashed dal) and ghee is a beloved Andhra meal. Jars of home-made avakaya are sent to relatives across India and abroad.