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A fiery and tangy raw mango pickle from Andhra Pradesh. Made with a bold blend of mustard powder, chili, and garlic, this classic 'Avakkai' is the perfect spicy accompaniment to rice and curd.
For 148 servings
Prepare the Mangoes (15 minutes)
Mix the Masala (5 minutes)
Combine Mangoes and Spices (5 minutes)
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A fiery and tangy raw mango pickle from Andhra Pradesh. Made with a bold blend of mustard powder, chili, and garlic, this classic 'Avakkai' is the perfect spicy accompaniment to rice and curd.
This andhra recipe takes 50 minutes to prepare and yields 148 servings. At 44.33 calories per serving with 0.69g of protein, it's a moderately challenging recipe perfect for side.
Temper and Add Oil (10 minutes)
Final Mixing and Bottling (10 minutes)
Ferment and Mature (3-5 days)
Serve and Store (Long-term)
Add 100-150g of powdered jaggery to the spice mix for a delicious sweet, spicy, and tangy version.
Double the quantity of garlic cloves to 200g for a more pungent, garlic-forward flavor.
Add 100g of raw, dried black chickpeas (kala chana) along with the mango pieces. They will soften in the pickle juices and add a nice texture.
Increase the fenugreek powder to 50g for a more bitter and distinctly aromatic pickle, a variation popular in Andhra.
The natural fermentation process involved in making Avakkai encourages the growth of beneficial probiotic bacteria, which can help improve digestion and overall gut health.
Spices like turmeric, red chili, and mustard are packed with antioxidants that help fight free radicals in the body. Raw mangoes are also a good source of Vitamin C.
Traditional ingredients like hing (asafoetida) and fenugreek are well-known in Ayurveda for their digestive properties, helping to alleviate gas and bloating when consumed in small quantities.
When prepared and stored correctly, ensuring no moisture contamination and a constant layer of oil on top, Avakkai can easily last for more than a year at room temperature.
Mold is almost always caused by moisture. This could be from wet mangoes, a wet jar, a wet spoon, or even humid air getting in. Insufficient salt or oil can also compromise its shelf life.
Traditionally, sesame (gingelly) oil is used for its distinct nutty flavor and preservative qualities. While you can use groundnut oil, the authentic taste of Avakkai comes from sesame oil.
You can slightly reduce the chili powder to your taste, but be aware that both chili and salt are crucial natural preservatives. Drastically reducing them will shorten the pickle's shelf life.
Avakkai should be consumed in moderation. It is a source of probiotics from fermentation, which is good for gut health. However, it is very high in sodium and oil, so it's not recommended for individuals on low-sodium or low-fat diets.
A single serving of 1 tablespoon (approx. 15g) of Avakkai pickle contains around 35-45 calories, primarily from the sesame oil.