Avakkai is a type of andhra pickle though it is prepared in other states of south india as well.The speciality of this pickle is the mangoes which have huge yet tender deeds in it and cut in some what big pieces.The taste is also very hot compared to other pickles.As iam a pickle person,I made this avakkai urugai in some what larger quantity than usual and we all enjoyed with curd rice and parathas too.If preparing in large quantity you might ask the vendor to cut the pieces as they are proficient in that.I cut this at my home in the traditional aruvanmanai,the old kitchen tool used for cutting in all households.This one pickle dosen’t need you to switch on the gas as all ingredients added are raw here.Scroll down for the yummiest mango pickle of Avakkai and relish with your family…
INGREDIENTS
| Raw Mango | 3 |
| Red Chilli Powder | 8 tsp |
| Turmeric Powder | 2 tsp |
| Fenugreek Powder | 1 tsp |
| Mustard | 2 tsp |
| Salt | to taste |
| Asafoetida | 1 tsp |
| Sesame Oil | 3/4 cup |
| Black Channa | 4 tsp |
- Choose solid,firm and good variety mangoes.Wash,pat dry and cut in to cubes as shown.
- Take mustard in a blender and powder nicely.
- Place cut mangoes in a clean vessel.Add red chilli powder,turmeric powder,fenugreek powder,asafoetida,mustard powder and salt.
- Add sesame oil and black channa.
- Mix well.Keep it covered in a clean jar and use after a week.
- Avakkai Pickle is ready.
Notes
- The peculiarity of this pickle is addition of black channa and it gives a good aroma to the pickle,so don’t avoid it.
- Adding red chilli powder is upto you,you may reduce it if you want.
- Use sesame oil for making all pickles.
- Do mix the jar daily once and keep it in sun light with a cloth tied to the jar.This increases the shelf live of the pickle.
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