To me, Andhra Avakai is the king of all mango pickles. I have very fond memories associated with this pickle. During my childhood days, we had a tenant who were from Andhra, the Raju family. It was the Raju family who introduced Andhra Avakai to us.
From then to now, I have never had a more tastier Avakai than theirs. It was home made Avakai from their native place ( I do not remember the name of the place).
I and my sister were very fond of this pickle and we always used to relish this pickle with hot rice and melted ghee. The taste, texture, flavour, colour and aroma of that pickle still lingers in my mind. With that memory, I have tried to make the Avakai this time.
I am very happy with result and I am waiting for my sister to taste our most favourite ‘Andhra Avakai’:)
Cut raw mango – 4 cups
Peeled garlic cloves- 1/3rd cup
Red chilli powder – 1 cup
Mustard powder – 1 cup
Powdered rock salt – 3/4th – 1 cup
Fenugreek seeds – 2 tsps
Sesame oil – 1+3/4th cup
Wipe the cut mangoes well with a wet kitchen towel and let it dry completely. Discard the pith and retain the hard kernel of the cut mangoes. Remove the thin white layer from the kernel with a knife.
Now measure the mangoes. The vessel that you use to measure mangoes should be used to measure the spices too.
In a big mixing bowl, add the mangoes and all the other ingredients except oil and mix very well. Then add the oil and mix well again.
Transfer the pickle to a clean and dry bottle or jar and let it marinate for 5-6 days.
Mix the pickle once in 2 days with a clean and dry ladle.
After the 6th day, the pickle is ready to be served. Transfer some pickle to a smaller jar for day to day consumption.
The best way to relish this pickle is to mix it with hot steamed rice drizzled with melted ghee. That’s how I enjoy this pickle 🙂