I am back with another famous, mouth watering pickle from Andhra..As you know Andhra is famous for its spicy pickles, they have the perfect recipe for lime, mango and so many pickles..We had some beautiful mangoes which we plucked from the garden. Amma told me to do something with those mangoes..At that time I remembered the awesome recipe which I saw long back ago from mahanandi blog..I thought to give that a try.
Unlike other pickle , this one have a unique flavour and taste to it. We use freshly roasted and ground avakaaya masala for this which gives a different flavour to this. Some people gets scared while making pickle..There is nothing to worry in that, just use clean jars and vessels to make it..That is the important part..And please note don’t add hot oil over the pickle, cool the oil before using it.
Are you guys brave enough to make your own pickles..I thing you are..So here you go to the step by step recipe with pictures..
Recipe Source: Mahanandi
Raw Green Mangoes – 4 large
Chilli Powder – 100 gms
Salt – 100 gms
Turmeric Powder / Manjal Podi -1 tsp
For Roasting & Grinding / For Avakaaya Masala:
Fenugreek Seeds / Methi / Vendayam / Menthi – 3 tblspn
Mustard Seeds / Kaduku / Aavaalu- 50 gms
For Avakaaya Oil:
Indian Sesame Oil / Nala Ennai / Gingelly Oil– 250 ml
Asafoetida / Hing / Kaya Podi / Inguva– ¼ tsp
Wash Mangoes well and pat it dry with a towel. Not Cut the mangoes into bite size pieces. Put this in a stainless steel bowl or a ceramic bowl and set aside.
Take a heavy bottom pan and add mustard and fenugreek seeds in that and roast it in a low heat till you get nice aroma and both the seeds have gone light golden. Allow this to cool down and grind into a fine powder. This is Avakaaya Powder.
Now heat oil on low heat and add asafoetida in that. Switch off the flame and allow it to cool down. This is Avakaaya Oil.
Now is the mixing part. Add chilli powder, turmeric powder, salt over the mangoes and mix well. Add the avakaaya powder and avakaaya oil over this and mix well.
Put this in a cleaned, dry glass jar and cover with a tight lid and store in a cool and dry place.
Mix this once a day..Serve this after 3 days with curd rice or any dish..
1)You can consume this in 3 days of preparation.
2) You can store this upto a year if used properly. Don’t put wet spoon inside the jar, use clear wooden spoon.
3)Take a small amount of pickle in a small jar and keep it handy.
4)Use a glass jar for storing this pickle so that you can see clearly what is happening inside.
5)You can get the real flavour if you consume this after 2 weeks.
I have two other blogs too..
"Colours of my Life" which is about me and my life... http://coloursofmylife-aarthi.blogspot.com
"Aarthi's Collections" which is a food blog.. http://aarthiscollection.blogspot.com
|Take all your ingrediants|
|Use fresh, green raw mangoes|
|take fenugreek and mustard seeds in a dry pan|
|and roast well|
|allow it to cool down and take it in a blender|
|powder it finely|
|This is your avakaaya powder|
|Heat gingelly oil|
|add some asafoetida|
|allow this to cool down..This is your aavakaaya oil|
|Take your cleaned mangoes|
|cut it lengthwise|
|now chop them|
|Take a clean stainless steel vessel|
|add the mangoes in|
|and mix well|
|add avakaaya powder|
|and mix well|
|pour the avakaaya oil|
|and mix well|
|all mixed completely|
|take a cleaned, dry glass jar|
|fill it with this pickle|
|I got these much amount of pickle|
|Use it after 3-4 days|