Andhra Style ~ Kharam Nuvvulu Avakai / Spicy Sesame Mango Pickle

Ingredients:

5 mangoes medium size (sour variety)

1.5 glass Red chilli powder

2.5 glasses nuvvulu / Sesame seeds

1/4 glass menthulu

1/4 glass aavaalu

2 spoons jeera

1/4 spoon hing

pasupu 2 spoons

 Oil 2.5 glasses

1/2 glass rock salt powdered

Shelf life: 3-6 months based on precautions maintained such as using dry utensils and quality of ingredients

Note:

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

* 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.

* 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 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, Rai seeds, till/ Sesame seeds and Sun dry for 1 hr. Now dry roast them seperately, and powder seperately

4. Heat oil in kadai, put in jeera, mustard seeds, turmeric, red chillies, hing one after another .

Once nice aroma starts, turn off Stove and let the oil cool.

Process:

1. Take a dry vessel, mix powdered till, powdered salt, powdered mustard, powdered methi. With a dry spoon mix them all together. 

2. Now add mango pieces and half of the cooled oil , mix well 

3. Now mix Red chilli powder to this. Mix properly. 

4. Now take porcelain jar, add little oil at bottom. 

5. Start adding mango pieces mix into jar, once done with adding entire mix, top with remaining oil. 

6.Close the lid and then seal with a dry cloth. 

Keep this container untouched for 3 days.

7.. 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