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Andhra Style Aavakaya - Without Garlic

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Avakai, Andhra special , must try pickle made using raw mangoes during Summer.  Here we go with a non garlic version.



Ingredients:
Raw mangoes - 5 (should be sour)
3 mangoes Chilli powder - 1 Glass (Any pickle variety)
Raw Mustard Powder - 1.25 Glass 
Powdered Rock salt - 1/3 Glass (finely powdered )
Gingerly Oil / sesame seeds Oil - 1+ 1/2 Glass
Methi Seeds - 2 tsp

Note:
* 3 mangoes company chilli powder is used as it gives a great color and taste to the pickles. 

* Raw mustards are measures and made into fine powder. 

* Rock salt powder is more salty than regular salt, so better we add less initailly , based on requirement you can add more after 3 days.

* If you don't like more of mustard flavor you can use equal quantity of mustard and chilli powder. 
i. e. 1:1 ratio

* These are approximate quantities for medium sized mangoes. If you want it for more mangoes you can use same ratio of spices and make spice mix for more mangoes. Depending on mango pieces you can increase or decrease the spice mix. 

* You must follow the pre - process for the pickles long life. 

* All the utensils you use should be completely dry, in any other case there will be a risk of fungus formation. 

* Once the pickle is ready, do not mix new mango pieces in the pickle to the existing jar. 

* Make sure you use dry laddle / spoon to take out pickle. Never use wet utensils or laddles . This pickle can stay year long. 


Pre-process :

1. Powdered salt and mustard powder should be sun dried for 3-4 hours atleast before use. 

2. Wash and dry the mangoes , have them cut into 6 or 8 pieces based on mango size.
Also clean the pieces by removing seed and layer on the shell
Make sure shell is intact to the mango pieces. 

3. Clean methi seeds and Sun dry for 1 hr

Recipe :

1. Take a clean bowl, keep all Ingredients handy, keep a porcelien jar or new pearl pet jar.

2. Now measure and mix mustard powder, salt, chilli powder and methi seeds into the bowl, mix well

3. Now start adding the mango pieces and oil into the spice mix and mix. 
4. Do not pour too much oil keep adding little by little so that the spice mix gets properly binded to the mango pieces 

5. Carefully, repeat it in batches. 

6. Add lille oil in the bottom of the pearlpet jar or porcelain jar , and start adding the mango pieces and spices mix in layers to it. 

* You can slightly press the contents but not too much that you end up breaking the mango pieces. 

7. When you are done with the mango pieces and spice powder, top it with balance oil 

8. Close the lid and then seal with a dry cloth. 
Keep this container untouched for 3 days.

9. After 3 days mix the pickle well. 
You can now check for spices and salt and adjust as below

(i). If you feel salt / spice is less add them accordingly and mix well and leave it again For 2 days.

(ii). If you feel salt or tangyness is more, add chilli powder and mustard powder , mix well  and leave it again for 2 days.

 (iii). If spices mix is more and pieces are less or tangyness is not sufficient, remove some spice mix with dry spoon and leave the pickle for 2 more days.

We can use the extra spice mix seperately by adding few more  mango pieces or any other veggies and lemon juice. 

Top with oil if needed. 

(iv) If oil is more, donn worry, take out excess oil, save it in a seperate glass jar. This oil adds additional flavor if used in achari paneer , achari mushroom. You can add 1 spoon of this oil post seasoning in tomato dal / mango dal. 
 

Now your pickle is ready to Use.


Enjoy with  hot rice and ghee /  any south indian tiffins
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