Avakkai is one of the most popular pickles in South India with its origin in Andhra Pradesh. This is my brother’s favourite. He just love this hot and spicy pickle. This year my amma, kindled my interest to make this pickle. The seeds are intact in this pickle. We cut the mangoes cross sectionally to retain the seed. You can get this done from the shop keeper. When I made this and posted the photos in some other forum, I got good feedback and some asked for the recipe too. Hence I couldn’t resist myself from posting the snapshot of the comments.
Cut mangoes – 7 cups
Red chilli powder – 1/2 cup
Kashmiri red chilli powder- 1/2 cup
Mustard powder – 1/2 cup
Turmeric powder – 1/2 cup
Fenugreek powder – 1 tsp
Channa dhal – 1/ 8 cup
Salt – 1/2 cup
Asafoetida – 2 tsp
Oil – 1 1/2 cups
- Wash the mangoes that you have bought from the shop after cutting. Spread it on a cloth and allow it to dry completely.
- Heat the pan and turn off the flame. Now add the mustard and allow them to absorb the heat. Grind them to a fine powder.
- In a glass bowl/vessel, add red chilli powder, salt, asafoetida, turmeric powder, mustard powder, fenugreek powder, channa dhal and mix well.
- To the above mixture, add the oil and mix everything well.
- Finally add the mangoes in small batches and coat them well.
- If you are using steel vessel, then transfer them to a glass or ceramic container.
- Allow them to rest for a week. Mix them daily.
- Keep them in a clean, dry place.
- After a week or ten days, transfer them to a glass bottle and refrigerate them.
Use a good quality chilli powder to get the red colour. I used normal chilli powder for spice and kashmiri chilli powder for the colour. So added them in equal quantities.
Dry the mangoes well for long shelf life.