Andhra avakaya (raw mango pickle in andhra style)
Andhra avakaya (raw mango pickle in andhra style)

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, andhra avakaya (raw mango pickle in andhra style). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Andhra avakaya (raw mango pickle in andhra style) is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Andhra avakaya (raw mango pickle in andhra style) is something which I have loved my entire life. They’re nice and they look wonderful.

Easy snd tasty recipe and anybody can do this recipe. Traditional Chinna mukkala avakaya is traditional is mostly served during marriages. Must try & enjoy with family & Friends.

To begin with this particular recipe, we must prepare a few components. You can have andhra avakaya (raw mango pickle in andhra style) using 9 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Andhra avakaya (raw mango pickle in andhra style):
  1. Prepare 4-6 cups cut mango pieces
  2. Prepare 2 cups oil
  3. Take 1 cup mustard powder
  4. Make ready 2 cup mustard oil
  5. Take 1 cup mustard powder
  6. Take 1 cup red chilli powder
  7. Prepare 1 cup krystal salt
  8. Make ready 2 tsp methi seeds
  9. Prepare 1/2 cup garlic

Avakaya Pachadi is a traditional pickle variety from Andhra prepared with raw mango pieces,blended with oil,spices & marinated for the right amount of time. It's a known fact that Andhra is synonymous with 'Avakaya Pachadi' or Raw Mango Pickle, the king of pickles!! Avakaya recipe with step by step photos - mango avakaya or avakaya pickle is a spicy, robust pickle made with raw mangoes from the Andhra cuisine. Every summer, I prepare pickles, syrups and squashes.

Steps to make Andhra avakaya (raw mango pickle in andhra style):
  1. Wash mangoes thoroughly and soak in a large wide pail or bucket for 1 hour.
  2. Remove them from water and allow to dry.
  3. Wipe them with a cloth They must be completely moisture free and dry. - - Remove any portions of stems still on the mangoes. Cut each mango into pieces
  4. Peel the garlic cloves.this is optional
  5. Powder the mustard seeds. add to a large dry utensil. Add methi seeds add - Powder the crystal salt. add red chilli powder, garlic. Mix all these.
  6. Pour 1½ cups oil to another dry utensil.
  7. Dunk the mango pieces in the oil a handful at one time. Take them off from the oil with a spoon. Add them to the spice mix. Coat them well with spice powder and add it to the bharani/  jar.
  8. Repeat this process of dunking a handful of them in oil and then in the spice mix. Then to the bharani/
  9. When you are done with this, if you are left with oil or any spice powder, just add the spice powder and then pour the oil to the jar.
  10. Cover with a lid. Place a cotton cloth and then tie up - Keep this in a dry shelf for 3 full days. We wait for 72 hours.
  11. On the fourth day, open the lid and then mix up using a dry ladle.
  12. Taste the mango pickle and add little more salt if needed.
  13. Wait till the next day to check if there is a layer of oil floating on the pickle, if not add the rest of the oil.
  14. Do not skimp on the salt and oil, they act as natural preservatives to preserve mango pickle for many year. If there is not enough oil or salt, pickle may get spoil

While I usually end up making Punjabi Mango pickle, but this year I made avakaya pickle.. As you know Andhra is famous for its spicy pickles, they have the perfect recipe for lime, mango and so many pickles. We had some beautiful Amma told me to do something with those mangoes. At that time I remembered the awesome recipe which I saw long back ago from mahanandi. Making Andhra mango pickle is not difficult, using the right proportion of ingredients and then bringing them together in a Bharani or a jaadi is all that is needed.

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