Avakkai/Avakaya(South Indian spicy Raw Mango Pickle)

South India is a land of hot treats!We believe that however much the heat,there is always a fool proof and fail proof remedy for the same.That is curd/yogurt – rice or plain steamed or boiled rice mixed with yogurt and had with these hot pickles.This simple fare works wonders as this is light on the tummy,easily digested,keeps out the heat due to the yogurt’s probiotic and cooling properties and delicious as well.

This pickle comes under the “Spicy” categories as this has a higher quantity of heat and is typically made to be had with the yogurt and rice combination.However we have it with Rotis/Chappatis,plain rice(without yogurt – that is if you can take on the spice) and even bread.

Another important point here is that traditionally South Indians make their pickles in Sesame Oil.But due to Indian pickles going global,plain vegetable oil or cooking oil can also be used but here though you would get a super delicious pickle,the flavour would not be as authentic.However you can try with a small portion say one baby raw mango and see how you like it!

So lets go on with making the pickle!

Preparation Time : 4 days – 1 week

Makes : 1 standard Jar(2 litres)

NOTE – I have used 2 huge Rajapuri Mangoes – equivalent to 1 kg for the pickle.You can use whatever variety of Mango you get in your area.

Rajapuri Mangoes!

Remember that the Mangoes should be firm without any black marks on them and fresh if possible.If the seller can cut them for you then get them cut with the inner white seed sticking to the pieces.Otherwise as I did not have the provision,I cut them without the seed into bite size pieces.Anyways it works equally well!

INGREDIENTS

1 kg Raw Mangoes (approximately 4 cups of pieces)

1 1/2 cups Red Chili Powder

(Deggi Mirch is best but if you want a mild taste then use Kashmiri Chili Powder and if a very hot taste then use powders like Everest Tikhalal or Guntur Chili Powder available anywhere in Andhra Pradesh)

1/2 cup Salt

1/4 cup Black Mustard Seeds(Rai)

1/4 cup yellow Mustard Seeds(Peeli Rai)

(Only one variety of Mustard seeds can be used but this combination adds to the color of the pickle)

2 1/2 tbsp Fenugreek Seeds(Methi Dana)

1/4 cup Turmeric Powder

2 cups Sesame Oil(recommended)/Vegetable Oil

2 tsp Asafoetida(Heeng)

1/4 cup white Kabuli Chana(optional)

IMPORTANT – A ceramic or glass container or casserole with a well fitting lid to prepare the pickle in is required.Do not use stainless steel or melamine as the chili powder could corrode the containers.

METHOD

Wash and wipe the Mangoes and dry them naturally.Cut them with the seed(if you can) or without into bite size pieces.Use a clean and thin towel or kitchen cloth and spread the Mango pieces on it to dry for 2 days in an airy place in the house.Do not worry if some pieces start turning brown.The spices will help preserve them.

Drying the Mangoes..

After 2 days start preparing the spices.Heat a non stick pan and dry roast both the Mustard Seeds and Fenugreek separately.Cool and grind together to a fine powder in a spice grinder.

Heat the Oil in a saucepan till it starts smoking.Then take off heat and leave to come to room temperature.(Be careful not to get burnt here.Handle everything very carefully).

Put the Mango pieces in a ceramic/glass container.

Add the Kabuli Chana.

Add the Mustard and Fenugreek seeds Powders,Salt,Turmeric Powder and Asafoetida.

The Mustard Powders..

Salt,Turmeric and Asafoetida.

The Chili Powder..

Mix well so that all the Mango pieces get coated with the spice mix.

Add the cooled Oil and again mix very well with a clean and dry spoon.

Cover the container and let the Mango pieces infuse the spices and Oil for 3 days.

On the 4th day transfer the pickle to a glass jar and keep in the hot Sun for a day.Keep turning the jar so that all of the pickle gets the sun.

You can start having this pickle from the 5th day onwards but its recommended that the jar be kept in a clean and dry place and stirred with a clean and dry spoon everyday for a month.It would taste best after a month!