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A fiery and tangy raw mango pickle from Andhra, bursting with the pungent flavor of mustard. This traditional summer pickle is a beloved South Indian condiment that pairs perfectly with hot rice, ghee, and curd rice.
For 32 servings
Prepare the Mangoes (Crucial Step)
Prepare the Spice Mix (Masala)
Combine Mangoes and Spices
A fiery and tangy raw mango pickle from Andhra, bursting with the pungent flavor of mustard. This traditional summer pickle is a beloved South Indian condiment that pairs perfectly with hot rice, ghee, and curd rice.
This andhra recipe takes 50 minutes to prepare and yields 32 servings. At 199.53 calories per serving with 2.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Temper and Add the Oil
Store and Cure the Pickle
Add 100g of powdered jaggery (Bellam) to the spice mix to make 'Bellam Avakai', a popular sweet, spicy, and tangy version.
Double the quantity of garlic cloves to 200g for 'Vellulli Avakai', which has a pronounced garlic flavor.
Reduce the red chilli powder to 100g and use a milder variety like Kashmiri chilli powder for less heat and a vibrant red color.
The natural fermentation process during curing encourages the growth of beneficial bacteria, which can help improve gut health and digestion.
Spices like turmeric, mustard, and fenugreek, along with raw mangoes, are packed with antioxidants that help combat cellular damage from free radicals.
Garlic is well-known for its immune-boosting properties, while raw mangoes provide a good dose of Vitamin C, both of which contribute to a stronger immune system.
Ingredients like asafoetida (hing) and fenugreek seeds are traditionally used in Ayurveda to aid digestion, reduce bloating, and alleviate gas.
A typical serving of Avakai Pickle (about 1 tablespoon or 15g) contains approximately 40-50 calories, primarily from the sesame oil.
Avakai Pickle is a condiment to be eaten in moderation. It contains beneficial probiotics from fermentation and antioxidants from spices. However, it is very high in sodium and oil, so individuals with high blood pressure or those watching their fat intake should consume it sparingly.
If prepared correctly with no moisture and stored properly in a cool, dry place, Avakai Pickle can last for more than a year. The oil layer on top acts as a natural preservative.
This is almost always due to moisture. Any water content from the mangoes, utensils, jar, or even a wet spoon can cause spoilage. Using iodized salt can also sometimes cause discoloration. Always ensure everything is bone-dry.
For authentic Andhra Avakai, sesame (gingelly) oil is essential for its unique flavor and preservative qualities. While you could use another oil like groundnut oil, it will significantly alter the traditional taste and aroma.
It's normal for the pickle to absorb oil initially. If it still looks dry after 3-4 days, gently warm some more sesame oil, let it cool completely, and pour it over the pickle until a thin layer covers the top.
This recipe goes great with these complete meals
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