South Indian style mango pickle, also known as “Mango Avakaya” in Telugu, is a delicious and tangy condiment that pairs perfectly with rice, roti, or dosa. Here’s a traditional recipe to make South Indian-style mango pickle.
South Indian cuisine is celebrated for its vibrant spices and aromatic dishes, and one such culinary gem is the beloved mango pickle, or “Avakaya.” Crafted from raw green mangoes and an array of spices, Avakaya holds a cherished place in South Indian households, elevating the dining experience with its tangy essence.
To create this mouthwatering mango pickle at home, gather the following ingredients:
- 2 large raw green mangoes, firm and slightly sour
- 1 cup mustard powder
- 1/2 cup red chili powder (adjust to taste)
- 1/4 cup fenugreek powder
- 1/4 cup turmeric powder
- 1 cup sesame oil (preferably cold-pressed)
- Salt to taste
- 10-12 garlic cloves, peeled
- Curry leaves (optional)
Now, let’s dive into the step-by-step process:
Step 1: Begin by thoroughly washing the mangoes under running water to remove any impurities. Once clean, pat them dry with a kitchen towel.
Carefully cut the mangoes into small bite-sized pieces, ensuring the seeds are discarded.
Step 2: In a large mixing bowl, combine the mango pieces with salt and turmeric powder. Mix thoroughly to coat the mangoes evenly and allow them to sit for approximately 30 minutes to enhance the flavors.
Step 3:While the mangoes are marinating, prepare the spice mix. In a separate bowl, blend the mustard powder, red chili powder, and fenugreek powder until well-combined.
Step 4:Heat the sesame oil in a pan over medium heat until it reaches a moderate temperature. Once heated, remove the pan from the heat and allow the oil to cool to room temperature.
Step 5: Add the prepared spice mix to the marinated mango pieces and mix well, ensuring each mango piece is coated evenly with the spices.
Step 6: Transfer the spiced mangoes to a clean, dry glass jar. If desired, add peeled garlic cloves and curry leaves to enhance the flavor profile.
Step 7: Pour the cooled sesame oil over the mango pieces until they are fully submerged, ensuring there are no air bubbles trapped within the jar.
Step 8: Seal the jar tightly with a lid and gently shake to ensure the mango pieces are coated with oil.
Place the jar in a cool, dark place for at least a week to allow the flavors to meld together, gently shaking it every day to evenly distribute the marinade.
After a week of marination, your South Indian-style mango pickle is ready to be enjoyed! Serve it as a delectable condiment alongside your favorite South Indian dishes or as a flavorful addition to any meal.
Store the mango pickle in a clean, dry glass jar and refrigerate to extend its shelf life and preserve its freshness.
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Whether you’re a seasoned chef or a novice in the kitchen, making your own South Indian-style mango pickle is a rewarding experience that will delight your taste buds and add a burst of flavor to your meals. So why wait? Get started on your culinary adventure today and savor the deliciousness of homemade Avakaya pickles!
