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Andhra Avvakai Pickle

May-10-2017
Jaya Rajesh
60 minutes
Prep Time
5 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Andhra Avvakai Pickle RECIPE

Everyone enjoys good pickles. My amma and Nani(grandma) used to make these yummiest pickles and am so happy I could make it today. Every year amma makes this Avakai urgai /Andhra style mango pickle for me but this year she told me she couldn’t make it, so this year I mustered courage and did it today

Recipe Tags

  • Pickling
  • Veg
  • Medium
  • Others
  • Andhra Pradesh
  • Condiments
  • Healthy

Ingredients Serving: 10

  1. 1.5 kg Raw pickle mangoes
  2. 250 gm Red chili powder
  3. 125 gm (approx) Salt
  4. 100 gm Mustard seeds
  5. 25 gm Fenugreek seeds
  6. 150 gm Garlic cloves washed, cleaned, wiped
  7. 1/2 litre Sesame oil.

Instructions

  1. Rinse mangoes and soak in water to remove any dirt deposits. Wipe them clean with muslin cloth and chop by keeping its seed intact with pieces. Remove the inner soft seed and thin paper like skin.
  2. Clean garlic cloves and keep in sunlight for an hour. Keep 25 gm garlic separately and grind remaining into a fine paste.
  3. Place mustard seeds in sunlight for 1 hour and then grind into fine powder.
  4. Dry roast fenugreek seeds till golden brown reserve 1/2 tbsp and then grind remaining into fine powder.
  5. Lightly saute salt to remove any moisture from it.
  6. Now for pickling take a bowl and place the mango pieces in it. Add turmeric powder, chili powder, mustard powder, fenugreek seeds and powder, and salt. Mix it well. Add sesame oil and mix it properly. Add garlic paste, mix well and add garlic cloves too, give it a good mix.
  7. Cover it and leave it for a day. Stir the pickle at short intervals.
  8. Store in clean air tight sterilized container or glass bottles.

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