Instructions to Cooking Delicious Andhra avakaya (raw mango pickle in andhra style)

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Andhra avakaya (raw mango pickle in andhra style)

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Below are the ingridients that are required to make a appetizing Andhra avakaya (raw mango pickle in andhra style):

  1. Provide 4-6 cups of cut mango pieces.
  2. Prepare 2 cups of oil.
  3. Provide 1 cup of mustard powder.
  4. Get 2 cup of mustard oil.
  5. Provide 1 cup of mustard powder.
  6. Prepare 1 cup of red chilli powder.
  7. Use 1 cup of krystal salt.
  8. You need 2 tsp of methi seeds.
  9. Use 1/2 cup of garlic.

Done with the ingridients? Below are the procedures on cooking Andhra avakaya (raw mango pickle in andhra style):

  1. Wash mangoes thoroughly and soak in a large wide pail or bucket for 1 hour..
  2. Remove them from water and allow to dry..
  3. Wipe them with a cloth They must be completely moisture free and dry. Remove any portions of stems still on the mangoes. Cut each mango into pieces.
  4. Peel the garlic cloves.this is optional.
  5. Powder the mustard seeds. add to a large dry utensil. Add methi seeds add Powder the crystal salt. add red chilli powder, garlic. Mix all these..
  6. Pour 1½ cups oil to another dry utensil..
  7. Dunk the mango pieces in the oil a handful at one time. Take them off from the oil with a spoon. Add them to the spice mix. Coat them well with spice powder and add it to the bharani/  jar..
  8. Repeat this process of dunking a handful of them in oil and then in the spice mix. Then to the bharani/.
  9. When you are done with this, if you are left with oil or any spice powder, just add the spice powder and then pour the oil to the jar..
  10. Cover with a lid. Place a cotton cloth and then tie up Keep this in a dry shelf for 3 full days. We wait for 72 hours..
  11. On the fourth day, open the lid and then mix up using a dry ladle..
  12. Taste the mango pickle and add little more salt if needed..
  13. Wait till the next day to check if there is a layer of oil floating on the pickle, if not add the rest of the oil..
  14. Do not skimp on the salt and oil, they act as natural preservatives to preserve mango pickle for many year. If there is not enough oil or salt, pickle may get spoil.

Here you will learn all the tips and tricks to preserve it for a year. In Andhra, mango pickle is called Avakaya. It's very famous all around the country for its spicy and robust flavors. Each region has there own version of making the mango pickle. The base recipe remains the same with ingredients like – red chilly powder, mustard seeds, fenugreek (methi seeds), salt and oil.

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