Andhra Mango Pickle - Avakaya/ Avakay / Avakai

Avakai literally means raw fruit with mustard (Ava- mustard, kai - raw fruit). I don't understand why people talk more about andhra biryani but according to me, avakaya is the most famous Andhra's recipe.  When the mango season starts in Andhra you can see all the ladies cleaning jars and getting ready to prepare avakaya.  Though we prepare many other varieties of pickles Avakaya/ Avakay (Raw Mango pickle) is the most prepared and the tastiest pickle. This is the king of pickles. 

 Every step in making this pickle needs to be done carefully. As kids we used to have so much fun during our summer holidays watching elders do all the work. Cutting mangoes is an art. You must cut it till the core. You need a sharp knife for this and need to cut the pieces along with the kernel (dippa in telugu). This gives a long shell life to the pickle. Make sure every piece of mango has a kernel.  You can use til oil or sesame oil for this pickle which enhances the taste.

All of us in our family including kids are big fans of pickles. So, pickles are must haves at home. Make this tempting avakaya.

6 Medium sized Mangoes

3/4 cup Mustard seed Powder

3/4 Red chilli Powder

1 tablespoon Fenugreek Seeds

3/4 cup Salt

1 cup Oil

1. Wash and wipe mangoes with a dry cloth. All the utensils, jars used to make pickles must be completely moist free. Keep the jars in sun a day before making pickles. Cut mangoes into two halves. Take the seed out and clean the inside portion with a dry cloth. Cut them into 1 inch size pieces. Dry them on a dry towel till you prepare spices for the pickle.

2. Grind mustard seeds and fenugeek seeds to a fine powder.

3. In a big bowl, mix mustard powder, red chilli powder and salt. Add oil and then add cut mangoes.

4. Apply the mixture all over the mango pieces with your hands. Mix these well.Transfer this into jars, cover it and keep it aside for 2-3 days. After a day mix everything well again and taste the pickle for salt and spice. Add more salt, red chilli powder if needed.

5. Mix the pickle everyday for 2-3 days. You can start eating the pickle from the third day. 
6. Serve with curd rice or with hot rice and ghee or with dal . Mudda pappu (cooked and mashed tuar dal) and avakaya is a wonderful combination.