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The king of Andhra pickles! This fiery, tangy raw mango pickle gets its bold, pungent flavor from coarsely ground mustard seeds and garlic, all preserved in rich sesame oil. A treasured recipe that brings a burst of flavor to any meal.
Prepare the Mangoes (Approx. 1 hour)
Prepare the Spice Mix (Approx. 10 minutes)
Combine Ingredients (Approx. 10 minutes)
The king of Andhra pickles! This fiery, tangy raw mango pickle gets its bold, pungent flavor from coarsely ground mustard seeds and garlic, all preserved in rich sesame oil. A treasured recipe that brings a burst of flavor to any meal.
This andhra recipe takes 45 minutes to prepare and yields 150 servings. At 45.97 calories per serving with 0.73g of protein, it's a moderately challenging recipe perfect for side.
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Jar and Initial Fermentation (3 days)
Final Mixing and Storage (Approx. 5 minutes)
Add 100-150g of powdered jaggery to the spice mix to make 'Bellam Avakaya', a popular sweet and spicy version.
For 'Vellulli Avakaya', increase the garlic quantity to 250g for a more pungent, garlicky flavor.
Add 100g of dry, raw black chickpeas (kala chana) along with the mango pieces. They will soften in the pickle juices and add a nice texture.
As a fermented food, Avakaya contains probiotics that can help improve the balance of good bacteria in your gut, aiding digestion and overall gut health.
Ingredients like raw mango, turmeric, and mustard seeds are packed with antioxidants, which help combat oxidative stress and protect cells from damage.
Turmeric contains curcumin, and garlic contains allicin, both of which are potent compounds known for their natural anti-inflammatory effects.
The combination of garlic, turmeric, and raw mango (a source of Vitamin C) can contribute to a stronger immune system.
Avakaya should be consumed in moderation as a condiment. While it contains beneficial spices like turmeric, mustard, and garlic, and is a fermented food good for gut health, it is very high in sodium and oil. It is not recommended for individuals on low-sodium or low-fat diets.
One tablespoon (approx. 15g) of Avakaya Pickle contains approximately 45-50 calories, primarily from the oil and mustard seeds.
Mold or spoilage is almost always caused by moisture. Ensure your mangoes, jar, spoons, and hands are completely dry. Also, maintaining a sufficient layer of oil on top is crucial to prevent exposure to air.
It is not recommended to significantly reduce the oil or salt, as they are the primary preservatives in this recipe. Reducing them will drastically shorten the pickle's shelf life and may lead to spoilage.
The best mangoes are hard, sour, and less fibrous varieties specifically grown for pickling. In Andhra, varieties like 'Collector Kaya' or 'Jalal' are preferred. The key is that they must be raw and firm.
If prepared and stored correctly with no moisture contamination and a protective oil layer, Avakaya can easily last for more than a year at room temperature in a cool, dry place.
This recipe goes great with these complete meals
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
