Avakkai mango pickle, a beloved delicacy from Andhra Pradesh, is known for its bold flavors and aromatic spices. This traditional pickle packs a punch with its spicy, tangy, and slightly bitter notes, making it a perfect accompaniment to rice, rotis, and even parathas. If you’re ready to bring the authentic taste of South India to your kitchen, follow this step-by-step guide to make Avakkai mango pickle at home.
Ingredients:
- Raw Mangoes: 1 kg (choose firm, unripe mangoes)
- Mustard Seeds: 100 grams (ground to a coarse powder)
- Red Chili Powder: 200 grams (preferably Kashmiri chili powder for vibrant color)
- Fenugreek Seeds: 50 grams (lightly roasted and ground to a coarse powder)
- Salt: 150 grams (adjust according to taste)
- Turmeric Powder: 2 tablespoons
- Sesame Oil: 250 ml (or any neutral oil)
- Asafoetida (Hing): 1 teaspoon
Equipment:
- Large mixing bowl
- Airtight glass jar or ceramic pickle jar
- Clean, dry wooden spoon for mixing
Preparation Steps:
Prepare the Mangoes:
- Wash and dry the mangoes thoroughly. Ensure there is no moisture left, as this could spoil the pickle.
- Cut the mangoes into bite-sized pieces, making sure to keep some of the hard inner shell attached for traditional flavor and texture.
Mix the Spices:
- In a large mixing bowl, combine the ground mustard seeds, red chili powder, fenugreek seed powder, turmeric powder, and salt. Mix well to create a uniform spice blend.
Combine the Mangoes and Spices:
- Add the mango pieces to the spice mix and stir until each piece is well coated with the mixture.
- Add the asafoetida to enhance the overall aroma and flavor of the pickle.
Add the Oil:
- Heat the sesame oil in a pan until it reaches a warm temperature (do not overheat or smoke the oil).
- Let the oil cool slightly before pouring it over the spiced mango mixture. The oil should cover the mango pieces generously to act as a natural preservative.
- Mix the contents well, ensuring the oil coats every piece of mango evenly.
Transfer to a Jar:
- Carefully spoon the mixture into a clean, dry airtight jar or ceramic pickle container.
- Press down gently with a spoon to eliminate air pockets and ensure that the oil covers the top of the pickle. This helps to preserve the pickle and prevent mold.
Curing Process:
- Seal the jar tightly and let it rest in a cool, dry place for about 10 to 15 days. The flavors will develop during this time, blending and deepening to create the perfect Avakkai pickle.
- Stir the pickle once every two days with a clean, dry spoon to redistribute the oil and spices evenly.
Serving Suggestions:
Avakkai mango pickle is best enjoyed with steamed rice and a drizzle of ghee. It also pairs wonderfully with dosas, idlis, parathas, and curd rice. The spicy and tangy flavors elevate even the simplest meals, adding a burst of traditional taste.
Storage Tips:
- Store the pickle in an airtight container and ensure that it is always topped with oil to keep it fresh for months.
- Use only a dry spoon to scoop out the pickle to prevent contamination and spoilage.
Final Thoughts:
Making Avakkai mango pickle at home is a rewarding experience that captures the authentic essence of South Indian cuisine. With its rich flavors and satisfying spice, this pickle will quickly become a staple in your kitchen. Embrace the tradition and enjoy the bold, vibrant taste of homemade Avakkai mango pickle!