Avakkai mango pickle, a staple in South Indian households, is cherished for its bold, tangy, and spicy flavors. While Andhra Pradesh is famous for this pickle, the Tamil version has its unique touch, featuring subtle differences in spices and preparation that make it special. Follow this detailed guide to make authentic Tamil-style Avakkai mango pickle in your own kitchen.
Ingredients:
- Raw Mangoes: 1 kg (select firm, unripe mangoes with a sour taste)
- Mustard Seeds: 100 grams (coarsely ground)
- Red Chili Powder: 200 grams (use a blend of Kashmiri chili powder for color and a hotter variety for spice)
- Fenugreek Seeds: 50 grams (dry roasted and coarsely ground)
- Turmeric Powder: 2 tablespoons
- Asafoetida (Hing): 1 teaspoon
- Salt: 150 grams (adjust to taste)
- Sesame Oil (Gingelly Oil): 250 ml
- Whole Mustard Seeds: 1 tablespoon (optional, for tempering)
Equipment:
- Large mixing bowl
- Airtight glass jar or ceramic pickle jar
- Dry wooden spoon for mixing
Preparation Steps:
Clean and Cut the Mangoes:
- Wash the mangoes thoroughly and dry them completely to ensure there is no moisture, as this can spoil the pickle.
- Cut the mangoes into bite-sized pieces, making sure to retain a portion of the hard seed for an authentic texture.
Prepare the Spice Mix:
- In a large bowl, mix the coarsely ground mustard seeds, chili powder, roasted fenugreek seed powder, turmeric powder, and salt. Blend well to create a uniform spice mixture.
Mix the Mangoes with Spices:
- Add the mango pieces to the spice mix and stir until each piece is evenly coated.
- Sprinkle asafoetida over the mango and spice mixture and mix thoroughly. Asafoetida enhances the flavor and aroma of the pickle.
Heat the Oil:
- Heat sesame oil in a pan over medium heat until it is warm (do not let it reach smoking point). For an added layer of flavor, you can add whole mustard seeds to the oil and let them splutter before turning off the heat.
- Allow the oil to cool slightly before pouring it over the mango and spice mixture. The oil should cover the mango pieces generously to act as a preservative.
Combine and Transfer:
- Mix the oil into the mango-spice mixture thoroughly, ensuring all pieces are well coated.
- Transfer the prepared pickle to a clean, dry, airtight jar or ceramic container.
- Use the back of a spoon to press down the pickle to remove any air pockets and make sure the oil layer covers the top to keep it preserved.
Curing Process:
- Seal the jar tightly and let it sit in a cool, dry place for 10-15 days. The mango pieces will soften, and the flavors will develop and deepen during this period.
- Stir the pickle every 2-3 days with a clean, dry spoon to redistribute the oil and spices evenly.
Serving Suggestions:
Enjoy Tamil-style Avakkai mango pickle with curd rice, idli, dosa, or paratha. It also pairs well with steamed rice and ghee, adding a burst of tangy, spicy flavor that elevates the simplest meals.
Storage Tips:
- Store the pickle in an airtight container and ensure it is always topped with oil to maintain freshness and longevity.
- Always use a dry spoon to serve the pickle to prevent spoilage and extend its shelf life.
Final Thoughts:
Tamil-style Avakkai mango pickle is a beloved dish that embodies the robust flavors of traditional South Indian cuisine. Making it at home allows you to enjoy the authentic taste and aroma that store-bought versions simply can’t match. Try this recipe and relish the joy of homemade, perfectly spiced mango pickle in every meal!