Though there many varieties of mango pickles, the Avakai Mango pickle of Andhra is the most adorable one and loved by all. Till few years back I was thinking making this Avakai pickle must be a complicated process. My sister in law's mother in law gave me the simplest recipe when I met her in a marriage and immediately I tried it out. From then it has become my signature recipe and every summer I make this pickle in large scale for all my family members...
Ingredients for making Andhra Avakai Pickle (Cut Raw Mango Pickle):
- Mango pieces 6 cups
- Salt 1 cup
- Red chilli powder 1 cup (heaped)
- Kabul Chana / White Chick pea 1 cup
- Mustard seeds 3/4 cup
- Methi seeds (Venthayam) 1/2 cup
- Gingelly Oil / Nalla ennai 2 cups
How to make Andhra Avakai Pickle (Cut Raw Mango Pickle)?
Wash firm and sour raw mangoes well and wipe them out to dry with a towel.
Cut the mangoes in to big chunks with the seed intact.
Place them in a broad glass bowl or clay pot.
Keep the mustard seeds under sun for an hour and powder them. Keep aside.
Dry roast the methi seeds till they become golden brown and powder.
Now mix all the powders, salt , chana, oil with the the mango pieces in the bowl and mix well with a wooden ladle.
Cover the bowl with a white muslin cloth and keep under bright sunlight for four hours.
Then stir the pickle every day well for five days in the morning and evening with a neat and dry wooden ladle.
Now the pickle is ready to use.
Store in air tight bottle.
Those who love Garlic flavour can add garlic pearls along with Kabul chana.