2 cups or 300 grams or 12ozRaw mango (Unripe mango)cut into 1-inch cubes
⅓cupSalt
½cupRed chili powder
¼cupMustard seeds powder
2tablespoonsFenugreek seeds powder (Methi dana powder)
1 ½cupsOil (Use any from the following - Gingelly oil, Peanut, canola, corn or safflower oil)
Instructions
Preparation (A Day Before):
Wash the glass jar (mason jar or ceramic jar) in which you are going to store. Let it dry out completely. You can keep it under the sunlight for 1-2 hours. You need to make sure that there is no moisture in the jar.
Also, wash and dry the grinder jar, mixing spoon and bowl. Keep them under the sunlight for an hour or two to dry out completely.
Preparation (Same Day):
Wash the raw mangoes really well and wipe them dry. Place them on a kitchen towel and let them dry out completely for about 40-50 minutes.
Cut them into 1-inch cubes, no need to peel but remove the seed. Keep it aside.
Take mustard seeds into the grinder jar and grind them into the powder. And measure to ¼ cup and keep it aside.
Then take fenugreek seeds into the same grinder jar and grind them into the powder. And measure it to 2 tablespoons and keep it aside.
Making Andhra Mango Pickle (Avakaya Pachadi):
Take the mustard powder, fenugreek powder, red chili powder and salt in a bowl. Mix well using a clean spoon.
Add prepared mango pieces. Mix well so the masala is coated well.
Transfer it to a jar.
Add oil. Mix it really well and It looks dry right now (nothing like a pickle). NOTE: You can do this mixing part in the bowl itself and then transfer it to the glass jar.
Let the pickle mature for 10 days at room temperature. Do mix once every day using a clean, dry spoon. After 10 days the oil will starts to float on top. If not and the pickle looks dry then you can add a little more oil on top to increase the shelf life.
Notes
Hygiene and cleanliness are very important while making avakaya. Always clean the work surface, utensils and storing jar.
Make sure everything is moisture-free. It is also important to clean and dry your hands as well.
If making a big batch of avakaya pickle then do not open that big jar frequently. Instead, remove the portion (1 week or two worth) in a small jar. This way the flavor, and color of the avakaya pachadi stay intact. Also, it helps to maintain/increase the shelf life.
Always use a clean and dry spoon to remove the avakaya pickle.
Do not reduce the amount of salt and oil. Those two act as a preservative to keep it for a year. If there is not enouh oil, the avakaya pachadi may get spoilt and you may see fungus growing on top.