Mango Avakaya / Andhra Avakkai Pickle

Summer and the king of fruit - Mangoes are in season. It'is time to make mango pickle so that we can relish throughout the year.
Andhra cuisine is popularly known for its hot and spicy foods. Mango Avakaya or Andhra Avakkai Pickle is a spicy, mango pickle from Andhra cuisine. I make this pickle every year along with my Mango Metham Pickle - East Indian .

This time I, made this Andhra Avakkai Pickle recipe with step by step pics and decided to post the recipe.

Ingredients 
600 Grams  Mango pieces - see notes
¾  Cup Sea Salt
1 Teaspoon Turmeric powder
Gingelly / Sesame Oil as required  
1 Big Pod Garlic  - cleaned
For the  Pickle Masala  
1 Cup Red Chilly  Powder  - see notes 
¾  Cup  Yellow Mustard Seeds
1 Tablespoon Sea Salt  
1 ½ Teaspoons Fenugreek Seeds  
¼ Teaspoon Asafoetida powder 

Method
For the  Pickle Masala 
Coarsely powder the yellow mustard and fenugreek seeds separately then mix all the ingredients well, in a big bowl and keep aside.  
For the Mangoes
Place the chopped mangoes add the turmeric, salt and mix well keep it overnight.  
Next morning place this in a strainer /colander and place weight over it it and keep it aside for 3 to 4 hours.
After 3 -4 hours.
In the meantime heat the oil till hot do not bring this oil to a boiling point.  Keep the oil cool completely.
To assemble the Pickle
Place the mango pieces in a big bowl add the  garlic ( if the garlic pods are big then cut them into smaller slice like  I did) 
Add the Pickle Masala, with little oil and give it a good mix.  
Pour  the mango pickle in a sterilized bottle and pour the cooled oil over it.  
The oil level should be at least an inch over the mango pieces.  Cover with the lid and tie a clean cloth over it,  let it remain covered for two days.  After two or three days check the oil level since the pickle masala will absorb little oil.  Pour more oil if needed ( again note that the oil level should always be an inch above).
After 2 to 3 weeks the pickle is ready to enjoy for the  year or till the next mango season.   Have this with Dal Rice or paratha or just anything you fancy. 
My Notes
I have used Rajapuri Mangoes to make this pickle.  Wash the mangoes and wipe  them with a clean cloth, then give them to  cut into medium small pieces.  

When they are cut, them remove the seeds and  skin the stems and then weigh the mangoes.  I got 600 grams of mango.

This mango pickle masala is sufficient for 600 to 700 grams of mangoes.
The beautiful color of chilly powder is got from the chillies that's a homemade chilly powder, I use equal quantity of Kashmiri and Bedki chillies.

Take good mature Mangoes/pickle mangoes and never go for tender mangoes. 

Always use a clean dry spoon to serve pickle.
There should be enough oil so that pickle can last long. 
Lables :  Pickle Masala, Homemade, Andhra Pradesh, Mango, Pickle
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

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