Avakai ( or avakaya ) Mango Pickle Making Made Easier
April 13, 2010 by
Filed under Yellow Mustard
Mango pickles come in a wide variety. One very popular variety is the avakaya pickle, which is very popular in the State of Andhra Pradesh and is exported in large quantities all over..This is how you make it: mango peices are cut with the kernel and the skin intact as shown in the clip.. wash them thoroughly in salt water and air dry them ( indoors, under a fan ). boil about half a kg of ground nut oil or sesme seed oil and turn off the flame / heat and add about 100 to 200 gms of yellow mustard seeds ( fenugreek ) and allow it to cool down to room temerature. mix the masala into a paste in the following ratio: for every 6 kgs of mango peices.. 1 kg or red chilli powder ( pickle variety, guntur ), 1 kg of black mustard seed powder, 1.5 kgs of non iodised salt, and 1.5 kgs of groundnut oil ( other than the one already boiled with fenugreek seeds ) . into this paste of masala, add handfuls of mango peices in a smaller container, and mix thoroughly so that the masala coats the peices; stack these coated peices of mango in a suitable non corrosive ( such as glass, glazed earthenware or food grade polycarbonate containers ) when fully stacked, add about 2 liters of clean water and the cooled oil, close the lid tight and leave to pickle; pickleing wil take about 10 days, but you have to take out the pickes into another container and thoroughly mix them every three days.. when fully pickled, the pickle will have layer of oil floating on top and the mango peices will have shrunk …
@Goodyea07 This version of avakaya will reek of what is called “chalivasana” in telugu. A pickle in this condition is considered spoilt and thrown out. People at home make sure that not a single drop of water comes in contact with the pickle. Whole Mangoes are washed first and then dried and then cut. THese days lot of people come up with odd recipes to get instant fame. another version ofthe recipe for avakaya says that deshuking of mustard is not necessary!
whats the diff between North and South INdian mango pickle?
Why would you add water, this is the first time I hear this. I thought for the pickles to last longer , they had to be free of any moisture. Would appreciate your reply.
sorry ..thats a recipe i have no knowledge of ….
hello Sir, I was wondering if you can help me to know more about Garlic Pickle recipe..!:) Thanks.!
Hello Sir, I was wondering if you can help me know more about garlic pickle recipe. You were the first person came to my mind to consult to …:) Thanks..!!
Hey its my favourate pickle.try this with butter its so yummy…mummyyyyyyy am soo hungry…. am goin. to eat it friends…mmmmm…
How many kilos of mango did you use?
am sure adding more mustard and salt will definately make it last for a very long time; however since raw mangoes are available seasonally every year, i have not tried that.. and besides i do not know if it will become too salty in the process. .. thanks for sharing .. cheers
the avakai my mom made lasted for 2 years. put more mustard and salt to preserve.
What a pretty pickle!
I am soooo hungry now. But its past midnight to cook.
Thank you!
Now you have explained why we need the kernel. I thought we had the kernel because commercially it is easy to cut the mango at one go with the kernel. I did’nt know it had some purpose for preservation.
thank you so much for letting me know ! and im glad it turned out so well for you ! btw, how did you manage to cut the mango with the kernel ? anyways, when making small quantities which would get consumed soon, if you remove the kernel it would be ok .. only when you need to preserve it for a year would you need the kernel .. cheers !
I had 1 big sour raw mango among many sweet sour raw ones. I tried your recipe on that one sour mango. I poured some distilled water at the end. It came out so good. I served it yesterday to my guests. I was getting great compliments. I told them to follow your recipe. Thank you so much. You made it look so easy. I could’nt wait for next year to make it in bigger quantity.
iodised salt gives its charecteristic iodine smell in the pickle and this can be unacceptable to most people ( since a lot of salt is used here and the mango gives out its own acid, the iodine smell gets more pronounced ) ..thanks for commenting … cheers !
Hello Sir, Thanks for sharing wonderful recipe, can you plz tell how much does it differ using a iodized or non iodized salt..!
Thanks
it is a truly mouth watering item ….and no, you dont have to add water at the end and will work just fine,, i however find that adding water expedites the process of pickling and so use this method.. thanks for commenting .. cheers !
My mouth is watering. I did’nt know that you had to add water at the end.
thanks justin, for your viewing and commenting on the video… and yes, it is the most spicy and hot dish known here and almost ( out here ) addictive ! cheers !:-)
hi chirpysang ! thanks for your nice comments,,
many people add raw fenugreek and brown chana and that gives a slightly different taste.. l love pickled rice and have it almost every day while the pickle stocks last . cheers !
Nice video! It must be a very hot dish though, you put a lot of chilli powder in!
Thanks again.
Justin
Hello sir..! tahnks a lot for this recepie..its been a long time i havent seen ur videos.. n this is the video im seein now and it was good to learn the method of this..pickles are my fav.. n this is oen of them as well as my hubby’s..! my mother almost does the same way.. she adds fenugreek whole n also soem brown channa tahts wat she adds to it..but never added water…haha n i loved pickled rice lovely sir..!! looks just yummy!!!
and wow…i never saw oil in a package like that. only in bottles. you teach me so much just by doing things your way i learn new things! how nice!
wow…would never have thought to pickle a mango. cool.
i have been using water ever since i first made them ten years ago and have never had even one spoonful of pickle pickle even at the end of the year… and my mother and grandmother always used water and never had any problem; i think that it is a myth that pickle will spoil if you add water…of course you have to use either clean mineral water or boiled and cooled water hope this clarifies.. cheers !