Name: Andhra Avvakai Pickle recipe by Jaya Rajesh at BetterButter
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 10
Ingredients: 1.5 kg Raw pickle mangoes; 250 gm Red chili powder; 125 gm (approx) Salt; 100 gm Mustard seeds; 25 gm Fenugreek seeds; 150 gm Garlic cloves washed, cleaned, wiped; 1/2 litre Sesame oil.

ABOUT Andhra Avvakai Pickle RECIPE

Everyone enjoys good pickles. My amma and Nani(grandma) used to make these yummiest pickles and am so happy I could make it today. Every year amma makes this Avakai urgai /Andhra style mango pickle for me but this year she told me she couldn’t make it, so this year I mustered courage and did it today

Ingredients Serving: 10

1.5 kg Raw pickle mangoes
250 gm Red chili powder
125 gm (approx) Salt
100 gm Mustard seeds
25 gm Fenugreek seeds
150 gm Garlic cloves washed, cleaned, wiped
1/2 litre Sesame oil.

Instructions

Rinse mangoes and soak in water to remove any dirt deposits. Wipe them clean with muslin cloth and chop by keeping its seed intact with pieces. Remove the inner soft seed and thin paper like skin.
Clean garlic cloves and keep in sunlight for an hour. Keep 25 gm garlic separately and grind remaining into a fine paste.
Place mustard seeds in sunlight for 1 hour and then grind into fine powder.
Dry roast fenugreek seeds till golden brown reserve 1/2 tbsp and then grind remaining into fine powder.
Lightly saute salt to remove any moisture from it.
Now for pickling take a bowl and place the mango pieces in it. Add turmeric powder, chili powder, mustard powder, fenugreek seeds and powder, and salt. Mix it well. Add sesame oil and mix it properly. Add garlic paste, mix well and add garlic cloves too, give it a good mix.
Cover it and leave it for a day. Stir the pickle at short intervals.
Store in clean air tight sterilized container or glass bottles.

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