Andhra avvakai pickle Recipe

Cooking Directions

• STEP 1.Wash and dry the raw mangoes thoroughly. Cut them into small pieces and remove the seeds.
• STEP 2.In a mixing bowl, add the mango pieces, salt, turmeric powder, red chili powder, and fenugreek seeds. Mix well.
• STEP 3.Heat oil in a pan and add mustard seeds. Once they splutter, turn off the heat and let the tempering cool.
• STEP 4.Add the cooled tempering to the mango mixture and mix well. Transfer the pickle to a clean, dry jar.
• STEP 5.Cover the jar with a clean cloth and keep it in a cool, dark place for 2-3 days to allow fermentation.
• STEP 6.After fermentation, the pickle is ready to be served. It can be stored in the refrigerator for up to 6 months.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best taste.
• Ensure that the jar and utensils used for making the pickle are clean and dry to prevent spoilage.
• Adjust the amount of red chili powder according to your spice preference.
• For a variation, you can add garlic cloves or curry leaves to enhance the flavor of the pickle.

Storage and Serving

• Store the Andhra Avvakai Pickle in a clean, airtight jar in the refrigerator.
• Serve the pickle as a side dish with rice, roti, or dosa.
• Mix a spoonful of the pickle with hot steamed rice and ghee for a delicious and tangy rice dish.