Avakkai Pickle

Name: Avakkai Pickle
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 24 servings
Cuisine: andhra
Ingredients: 500 g raw mango (firm, sour, washed, completely dried, cut into small pieces); 4 tbsp mustard seeds (coarsely ground into powder); 4 tbsp red chili powder (hot variety preferred); 2 tsp salt (pickling salt); 1 tsp fenugreek seeds (lightly roasted and ground); 1 tsp turmeric powder; 0.75 cup sesame oil (gingelly oil); 10 pcs garlic (cloves, peeled)

RATING

4.6/5(187)

TASTE SCORE

9/10

A fiery Andhra mango pickle made with raw sour mango, mustard powder, red chili powder, and sesame oil. It develops bold, deep flavor as it rests, and a small spoonful can brighten any simple meal of rice, dal, or curd rice.

PREP

30m

COOK

SERVES

1 TBSP

90 cal

SERVINGS

INGREDIENTS

For 24 servings

500 graw mango · firm, sour, washed, completely dried, cut into small pieces4 tbspmustard seeds · coarsely ground into powder4 tbspred chili powder · hot variety preferred2 tspsalt · pickling salt1 tspfenugreek seeds · lightly roasted and ground1 tspturmeric powder¾ cupsesame oil · gingelly oil10 pcsgarlic · cloves, peeled

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein1g · 4%

Carbs5g · 22%

Fat8g · 80%

Fiber1g

Sugar3g

Saturated fat1g

Cholesterol0mg

Sodium195mg

Potassium84mg

Phosphorus25mg

How we calculate →

METHOD · 6 STEPS

prep · ~25 min
Prepare the mango pieces.
1.Wash the raw mango well and wipe it completely dry.
2.Cut the mango into small bite-size pieces, keeping some flesh on each piece.
3.Spread the pieces on a clean cloth for 10-15 minutes so no surface moisture remains.
TIPAny moisture on the mango or knife can shorten the shelf life of the pickle.
roast · ~2 min
Roast and grind the fenugreek.
Warm the fenugreek seeds in a small dry pan over low heat until lightly aromatic, about 1 minute. Cool and grind to a fine powder.
mix · ~3 min
Make the spice mix.
In a large dry bowl, combine the ground mustard seeds, red chili powder, salt, ground fenugreek, and turmeric powder. Mix well so the spices are evenly blended.
assemble · ~5 min
Coat the mango with spices and oil.
1.Add the dried mango pieces and garlic cloves to the spice mix.
2.Pour in the sesame oil.
3.Mix with a clean dry spoon until every mango piece is well coated and the spices look glossy.
rest · ~4320 min
Rest the pickle in a clean jar.
Transfer the pickle to a clean, completely dry glass or ceramic jar. Cover tightly and let it rest at room temperature for 3 days, stirring once daily with a dry spoon.
TIPThe mango will release juices as it rests, and the spice mix will loosen into a thick pickle masala.
serve
Serve after the flavors develop.
Taste after 3 days and rest 1-2 more days if you want a softer mango texture and deeper flavor. Serve in small amounts with hot rice, dal rice, curd rice, or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the mango, knife, bowl, and jar thoroughly; even a little water can make the pickle spoil faster.
2
Use a clean, dry spoon every time you stir during the resting days to keep the pickle stable.
3
If your sesame oil is cold and thick, warm it very gently and cool slightly before mixing so it coats evenly.
4
Taste only after at least 3 days; the salt, chili, and mustard need time to draw out mango juices and mellow together.
5
Keep the mango pieces fairly uniform so they soften at the same rate while resting in the masala.
6
If the top looks dry in the jar, add a little more sesame oil so the pickle stays well covered.
7
Store the jar in a cool spot away from sunlight, then refrigerate after the flavors develop for longer keeping.