Mango Avakaya

Today I am interested in showing how to prepare Avakaya today. Preparing Avakaya is a tradition in Andhra Pradesh. I have been preparing it every summer. Andhra Pradesh is famous for pickles like lemon, mango and many other pickles. I like this yummy yummy mouth watering avakaya. It is easy preparation, but we have to take little care while preparing any pickle.

Ingredients

• Raw mangoes                                  25 Medium
• Dry red mirchi powder                    1 kg
• Mustard powder                               1 1/4 kg
• Salt                                                   1 1/4 kg
• Til oil                                               2 1/2 kg
• Garlic flakes                                     1/2 kg (option)
• Menthi seeds                                    100 gms

How to prepare

1. Wash raw mangoes and dry them with clean cloth.
2. Cut them into pieces. Size of piece depends upon your choice and the size of mango.
3. Remove the seed inside and the thin layer (like layer on the onions).
4. Clean the pieces after the seed taken off, with the cloth and keep them aside.
5. Mix  the above ingredients like mirchi powder, mustard powder, salt and menthi seeds well and keep aside.
6. Take a wide plastic container, apply little oil on the bottom and pour prepared  avakaya mix on it.
7. Take big basin. Pour til oil in to it.
8. Take 2 handful of mango pieces and keep them in the oiled basin for 1 minute.
9. Then take them off and mix them well in prepared avakaya mix  and spread them in the plastic container.
10. Follow  the the same procedure for the remaining mango pieces also like keep them layer by layer in the plastic container.
11. Remaining mixture  and oil can be added on the top.
12. Cover with lid for 3 days.
13. Observe that on the 3rd day the level of the pickle in the plastic container is less.
14. Taste it. If required add salt in this stage only.
15. Add garlic flakes.
16. Transfer it into clean pickle jars.

My Suggestions

• Select raw green mangoes which are white from inside. If they are little yellow in shade, they might be little ripened and not good for avakaya. 
• Clean jars and neatly and dry them. Put them under the sun for half a day so that there is no moist left in the jars.
• Use til oil only. Do not heat the oil.
• Don't put wet spoon to take pickle from the jar. This might spoil the pickle.
• Take small quantity of pickle in small jar for regular use.

Note

Measurements are only for guidance. They can be adjusted according to your taste