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    Home

    Avakkai Pickle | Avakkai Pickle Recipe

    July 20, 2020 By Aarthi Leave a Comment

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    Mango pickle - Andhra Style with Step by Step Pictures. Mango Avakkai Pickle Recipe with Chana.

    Mango Avakkai RecipePin

    TABLE OF CONTENTS
    1. How to Store Pickles Longer
    2. Avakkai Pickle | Avakkai Pickle Recipe
    3. Avakkai Pickle With Step by Step Pictures

    Avakkai Pickle | Avakkai Pickle Recipe

    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

    1. Rice
    2. Curd Rice
    3. Sambar rice
    4. Paratha
    5. Chapati
    6. Dal Rice
    7. Roti
    8. Phulka

    Mango Avakkai RecipePin

    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.

    Mango Avakkai RecipePin

    Hope you will give this a try and let me know how it turns out for you.

    Mango Avakkai RecipePin

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    Pin

    Avakkai Pickle | Avakkai Pickle Recipe

    Aarthi
    Mango Avakkai Recipe with Step by Step Pictures. This spicy mango pickle has bold spices and taste delicious.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Condiments
    Cuisine Indian
    Calories 100 kcal
    Aarthi

    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 - ½ cup
    • Red Chilli Powder - 4 ½ cup
    • Sesame oil / Gingelly Oil - 6 cup 1 ½ 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.

    Video

    https://www.youtube.com/watch?v=6xiGZQ65eXg

    Notes

    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.
    8)You can skip adding chana in this pickle.
    Nutrition Facts
    Avakkai Pickle | Avakkai Pickle Recipe
    Amount Per Serving (1 g)
    Calories 100
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Avakkai Pickle With Step by Step Pictures

    1)Take raw mangoes. Wash it well and dry it completely

    Pin

    2)Chop it. Dry it under sun for 4 to 5 hours.

    Pin

    3)Dry roast chillies

    Pin

    4)Add in mustard seeds

    Pin

    5)Add in fenugreek seeds

    Pin

    6)Remove it to a bowl

    Pin

    7)Take it in a blender

    Pin

    8)Powder till fine

    Pin

    9)Dry roast salt

    Pin

    10)Powder it

    Pin

    11)Take mangoes

    Pin

    12)Add in turmeric powder

    Pin

    13)Add spice powders

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    14)Add salt

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    15)Add in chana

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    16)Add in gingelly oil

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    17)Mix well. Leave to marinate for around 10 days.

    Pin

    18)Done

    Pin

    19)Bottle it and store.

    Pin Pin

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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