Mango pickle – Andhra Style with Step by Step Pictures. Mango Avakkai Pickle Recipe with Chana.
Mango pickles are a popular condiment all over the world. It is one of the must have condiment in every indian pantry shelves. The pickle has a strong taste which goes well with curd rice or any main course.
Mango Pickle. The delicate flavour of the mango, blended with vegetable oil, whole split mustard and spices, delivers a superb accompaniment to most Indian dishes and is also a very good condiment to match with other foods.
You will love my
Dried Mango Pickle, Andhra Avakkaya, Sweet Mango Pickle, Punjabi Mango Pickle, Maavadu
There are variety of mango pickles. Many parts of india makes mango pickle differently.
1)Sweet Mango Pickle
It has a addition of sweetness into the mango pickle. I personally love this pickle.
2)Dried Mango Pickle:
Mangoes are dried and then tossed in spices. Taste amazing.
3)Maavadu Pickle:
Tender mangoes, small baby mangoes pickled whole in a spicy brine.
4)Mango Chutney:
Mangoes cooked with spices to a jam like texture.
5)Mango Kotsu
Mangoes chopped and mixed with spices and sometimes curd to make a quick pachadi like texture.
Mango pickles can be served with
- Rice
- Curd Rice
- Sambar rice
- Paratha
- Chapati
- Dal Rice
- Roti
- Phulka
How to Store Pickles Longer:
Always store pickles in glass bottles, in dry places away from sunlight. Since oil is a preservative, make sure there is a good oil coating on the pickle – you can ensure this by shaking the pickle container well after each use, till the oil coats the pickle and you can see a glossy layer on top.
Moisture is the enemy of the pickle. You should always use dry vessels when making pickle and handling pickle. Dry everything under sun before making pickle. Make sure your hand is dry too.
After preparing, keep the pickle jar in sunlight for a week to 10 days. Then put the jar in a warm corner of the kitchen. Check after 25-30 days whether the mango pieces are softened and the pickle is ready or not. Always use clean and dry spoon while handling this pickle.
“After making pickle. Store it in a glass or ceramic jar. Remove the required quantity using a dry spoon in another small canister and use.”
1)Use tender young mangoes and cut the mangoes along with the seed and then remove the seed alone. Keep the seed shell intact with the mangoes.
2)Avakkai pickle stays good for over a year.
3)Always use dry spoon when handling pickle.
4)Always use dry spoon and bowls for making pickles.
5)Dry all the utensils in sun for few hours if you can.
6)Dry mangoes under sun for few hours so the excess moisture leaves away.
7)After making the pickle you can cover the jar with a muslin cloth and put it under sun for few hours.
Hope you will give this a try and let me know how it turns out for you.
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Ingredients
- Raw Mango - 3 kg
- Mustard Seeds / Kaduku - 300 grams
- Fenugreek Seeds / Vendayam - 6 tblspn
- Sea Salt - 600 gram / 3 cups
- Turmeric Powder - 9 tblsp
- Chana - 1/2 cup
- Red Chilli Powder - 4 1/2 cup
- Sesame oil / Gingelly Oil - 6 cup 1 1/2 litre
Instructions
- Wash and dry raw mangoes completely. Chop it.
- Dry it under sun for few hours.
- Take it in a large bowl.
- Dry roast chillies for 5 to 6 mins. Remove to a bowl and cool.
- Dry roast mustard, fenugreek seeds for 4 to 5 mins. Remove and cool it. Powder it fine with dry red chillies.
- Now dry roast salt for few mins. Remove to a blender and powder.
- Add in salt, spice powder, turmeric powder and mix well. Add in chana and mix well.
- Add in gingelly oil and mix well.
- Leave aside for 10 days.
- Now bottle this and store in a dry place.
Notes
2)Avakkai pickle stays good for over a year.
3)Always use dry spoon when handling pickle.
4)Always use dry spoon and bowls for making pickles.
5)Dry all the utensils in sun for few hours if you can.
6)Dry mangoes under sun for few hours so the excess moisture leaves away.
7)After making the pickle you can cover the jar with a muslin cloth and put it under sun for few hours.
8)You can skip adding chana in this pickle.
Nutrition
Pictorial:
1)Take raw mangoes. Wash it well and dry it completely
2)Chop it. Dry it under sun for 4 to 5 hours.
3)Dry roast chillies
4)Add in mustard seeds
5)Add in fenugreek seeds
6)Remove it to a bowl
7)Take it in a blender
8)Powder till fine
9)Dry roast salt
10)Powder it
11)Take mangoes
12)Add in turmeric powder
13)Add spice powders
14)Add salt
15)Add in chana
16)Add in gingelly oil
17)Mix well. Leave to marinate for around 10 days.
18)Done
19)Bottle it and store.
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