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-- Latha Kishore

Avakaya Pachhadi

Number of servings: 10

Avakaya Pachhadi (Spicy Mango Pickle)
Avakaya Pachhadi is Andhra's most popular pickles. This tasty pickle is a must in any Andhrite home. Every meal normally starts with Avakaya with rice or Gongura and rice. Easy to make and tasty. Enjoy!  

List of ingredients:
16 in number raw mangoes  
1/2 Pound salt  
250 grams red chilli powder  
250 grams mustard powder  
100 grams ginger paste  
100 grams garlic paste  
25 grams fenugreek (methi) seeds  
1 kg sesamee oil (til oil or nuvvula nooni)  
2 tbsp asafoetida powder (hing)  
1 tbsp turmeric (haldi) powder  

Cooking procedure
Method : Wash and wipe the mangoes. Chop the mangoes into big squares and discard the seeds. Spread it on a piece of cloth for 4-5 hours and then put in a ceramic jar. Add salt and turmeric powder to the mango pieces. Keep this aside for 2 hours stirring occasionally. Roast and grind the fenugreek seeds and cumin seeds. Add ginger paste and mix well. After 15 minutes add garlic paste and stir well. Add roasted and powdered cumin seeds and fenugreek seeds, mix well with a wooden or plastic ladle preferably. After 1/2 an hour add chilli powder, mix well and keep aside for 2 hours. Dip a clean cloth in sesame oil and cover the jar. Next day heat 100 gms of oil, add afoetida powder, allow it to cool and then add into the mango pieces. Add mustard powder and mix well. Heat 200 gms of oil separately and allow it to cool. Add to the mangoes, mix well and cover it with a cloth dipped in oil. Add the remaining refined sesame oil to the pickle and stir it everyday for a week.
Storage tips:
Stores for a couple of months. Store in an air tight container. Can be stored outside the refrigerator. However, make sure that no moisture gets into the pickle. Always use a clean dry spoon.
Any additional information:
Best to store the large amount in a big ceramic container. Store a small amount for regular use and refill when needed.

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