📝 About This Recipe
Hailing from the heart of Andhra Pradesh, Avakkai is a legendary oil-based mango pickle known for its fiery spice, pungent mustard kick, and incredible longevity. This recipe captures the essence of South Indian tradition, using crisp, raw green mangoes and a robust blend of spices that mature into a deep, crimson treasure. It is a bold, soul-satisfying condiment that elevates the simplest meal into a gourmet experience.
🥗 Ingredients
The Mango Base
- 1 kg Raw Green Mangoes (Firm, sour variety like 'Kothapalli Kobbari', cut into 1-inch cubes with the inner shell (koyya) intact)
The Spice Blend
- 125 grams Mustard Seeds (Finely powdered (Rai powder))
- 125 grams Red Chili Powder (Use a mix of Guntur for heat and Byadgi for deep red color)
- 125 grams Salt (Non-iodized sea salt or crystal salt, finely ground)
- 2 tablespoons Turmeric Powder (High quality for preservation)
- 2 tablespoons Fenugreek Seeds (Whole, slightly roasted)
- 50 grams Garlic Cloves (Peeled and left whole (optional, for Vellulli Avakkai))
The Liquid Gold
- 500 ml Cold-pressed Sesame Oil (Also known as Gingelly oil; essential for authentic flavor)
👨🍳 Instructions
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1
Start by thoroughly washing the mangoes. Wipe them with a clean, dry cloth until there is absolutely no moisture left on the skin.
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2
Cut the mangoes into 1-inch cubes. It is crucial to keep the hard inner shell (endocarp) attached to each piece, as this helps the mango retain its crunch and prevents it from turning mushy.
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3
Remove the soft seed from inside the shell and use a dry cloth to wipe away the thin translucent membrane attached to the inner shell.
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4
Spread the mango pieces on a dry cloth under a fan for 30 minutes to ensure every bit of surface moisture has evaporated.
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5
In a large, completely dry mixing bowl, combine the mustard powder, red chili powder, salt, and turmeric powder. Mix thoroughly with a dry silicone spatula.
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6
Pour about 100ml of the sesame oil into the spice mix and stir until it forms a thick, grainy paste.
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7
Add the whole fenugreek seeds and peeled garlic cloves to this paste and mix well.
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8
Add the mango pieces to the bowl. Use your hands (ensure they are bone-dry) or a large spoon to coat every single mango piece thoroughly with the spice mixture.
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9
Transfer the coated mangoes into a sterilized ceramic jar (jaadi) or a glass container.
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10
Pour the remaining sesame oil over the mangoes. The oil should ideally form a layer on top to act as a natural preservative.
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11
Cover the mouth of the jar with a clean muslin cloth and tie it tightly with a string. Place the jar in a cool, dry place away from direct sunlight.
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12
On the third day, use a dry, clean spoon to gently mix the pickle from bottom to top. You will notice the mangoes have shrunk slightly and the juices have released, creating a thick gravy.
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13
Taste a bit of the gravy. If it feels like the salt is too low, add a tablespoon more. If the oil has been absorbed, pour in another 50-100ml of oil so that a layer of oil always floats on top.
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14
Let it mature for another 24 hours. Your Avakkai is now ready to be enjoyed!
💡 Chef's Tips
Always use a completely dry spoon when handling the pickle; even a drop of water can cause mold. The quality of oil is paramount—use only unrefined sesame oil for that authentic nutty aroma. If you prefer a less spicy pickle, you can slightly increase the proportion of mustard powder and decrease the chili powder. Select mangoes that are extremely sour and rock-hard; if they are even slightly ripe, the pickle will spoil quickly. Store the bulk of the pickle in a large jar and take out small portions into a smaller jar for daily use to maintain freshness.
🍽️ Serving Suggestions
Serve a spoonful with hot steamed rice and a generous dollop of desi ghee for the ultimate comfort meal. It pairs exceptionally well with cool curd rice (yogurt rice) to balance the heat of the spices. Use the spicy pickle oil to drizzle over hot idlis or dosas for a quick breakfast punch. Accompany a simple meal of Dal (Pappu) and rice with a piece of Avakkai for a burst of flavor. Pack it with parathas for a travel-friendly lunch that stays fresh for days.