Home made andhra avakaya pickle

Homemade avakaya pickle is a traditional South Indian pickle made primarily with raw mangoes, spices, and oil. Here’s a basic recipe:

Ingredients:

• es – 5 medium-sized (choose firm and slightly sour ones)
• Red chili powder – 1 cup (adjust according to spice preference)
• Mustard seeds – 1/2 cup
• Fenugreek seeds – 2 tablespoons
• Salt – 1 cup (adjust to taste)
• Turmeric powder – 2 tablespoons
• Asafoetida (hing) – 1 tablespoon
• Sesame oil – 2 cups

Instructions:
Preparation:
Wash and wipe the mangoes thoroughly. Ensure there is no moisture.
Cut the mangoes into small pieces, discarding the seeds.
Spread them on a clean cloth or paper towel to dry completely for about 4-6 hours, preferably in sunlight.

Sterilize the Jars:
Wash the jars and lids with hot, soapy water, rinse well, and sterilize them by placing them in a preheated oven at 120°C (250°F) for about 15 minutes.

Prepare the Spice Mix:
Dry roast mustard seeds and fenugreek seeds separately until they turn slightly brown and aromatic. Allow them to cool completely.
Grind the roasted mustard seeds and fenugreek seeds into a fine powder using a spice grinder or mortar and pestle.

Mixing:
In a large mixing bowl, add the mango pieces, red chili powder, salt, turmeric powder, asafoetida, and the ground mustard-fenugreek powder.

Mix everything well. Ensure that the mango pieces are evenly coated with the spices.
Fill the Jars:
Heat the sesame oil in a pan until it reaches smoking point, then let it cool completely.
Once cooled, pour the oil over the mango and spice mixture. The oil should completely cover the mangoes.
Mix well to ensure all the mango pieces are coated with the oil.

Store:
Transfer the pickle into sterilized glass jars, ensuring there are no air bubbles trapped inside.
Seal the jars tightly with lids.

Maturation:
Allow the pickle to mature for at least 7-10 days before consuming.
During this time, the flavors will meld together, and the mango pieces will soften slightly.

Usage:
Serve the avakaya pickle as a condiment with rice, roti, or any South Indian meal.
Use a clean, dry spoon to scoop out the pickle each time to avoid contamination.

Remember, homemade pickles don’t have preservatives, so ensure proper storage and use clean utensils to avoid spoilage. Enjoy your homemade avakaya pickle!