Aavakaya (Hot Mango Pickle) - Andhra Telugu Recipes
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Read below the Text, Tips & Discussions before attempting the Recipe
- Cut and cleaned Mango Pieces – 2 1/2Kgs
- Mustard Powder – 560gms
- Salt – 675gms (Marine / Sea Salt Preferred)
- Red Chili Powder – 375gms
- Husked Gingely Oil – 600gms
- Chick Peas (Kabuli Chana) – 150gms
- Fenugreek Seeds – 30gms
Selection of Mangoes:
Select mature, firm, big, sour and even sized mangoes. The pickle tastes better when mangoes are fully mature and sour. Choose only the tree plucked mangoes. Mangoes which have fallen to ground would have internal damages which increase the chances of spoiling the pickle
Cleaning of mangoes and making pieces:
Observe the sticky liquid (SONA IN TELUGU) flowing from the mango which has to be cleaned. Fill water in a bucket. Remove the stems (Muchhelu in Telugu) attached to the mangoes as shown in the movie. Observe the sticky liquid (SONA) coming out. Drop the mango in the bucket. Like this remove the stems of each mango and drop it in the bucket. Let the mangoes soak in the water for half an hour. Then wash the mango thoroughly by rubbing between the palms. Washing this way removes the sticky liquid from the mangoes. Take them into a tub or a big bowl. Take a clean and dry cloth and wipe each mango thoroughly. Spread the wiped mangoes on a clean cloth. Like this wipe all mangoes and dry them in shade for 10 minutes. Now we need to cut the mangoes into medium sized pieces. As you see in the movie clip the instrument used to cut the mangoes has a firm handle (for firm grip) on a butcher’s knife and a firm base both joined at one end. Cut the mangoes into even sized pieces. This you may attempt at home carefully or get it done in the market from professionals. Each piece should have the hard portion of the seed (Tenka in Telugu) attached to it. Now we need to remove the inner portion of the seed (JEEDI IN TELUGU) which has been chopped along with the pieces. You would notice a thin layer (Pora in Telugu) is attached to the seed (TENKA) which is to be removed. Carefully remove the layer attached to the TENKA — if it is difficult to remove this layer with fingers, scrape it with the back of a spoon or a knife. Like this remove all JEEDIS and also the thin layers (Poralu) attached to the pieces.
Measure the cut mango pieces required for preparing the Avakaya using a weighing machine. Wash, clean and dry the bottles or jars (in advance atleast 24 hours) in which the pickle is going to be put and keep them ready.
Preparing mustard powder:
In olden days the mustard seeds were put in hot sun for two to three days and were pound in mortar and pestal soon after bringing them from the sun.
In modern days due to paucity of open terraces and fast life we also need to change.Take some mustard seeds (approximately 100 grms) on to a paper plate. Place this paper plate in a microwave oven and dry roast the mustard seeds on high power for 35 to 40 seconds. These seeds are to be removed from the oven just before the first mustard seed would crackle. Keep a watch on the Oven and remove the mustard seeds earlier than 40 seconds if required.Take these roasted mustard seeds in a bowl and allow them to cool till warm to touch. Remember they should not become cold. They should be warm enough, as though they have been put in sun and brought home just now. Don’t be tempted to roast them on anelectric or gas stove. The heat would be more and uneven roasting takes place.
Take a clean and dry mixie jar and add some roasted mustard seeds. Grind them to a powder. In between open the mixer andmix once with a spoon, before grinding again.As mustard seeds are crushed, oil oozes, and the powder sticks to themixie jar (more to its base). So loosen the crushed mustards with a spoon and powder them. The powder will be slightly coarse. It would never become fine powder due to its cover. The more you attempt to make it a fine powder, more oil oozes out and it becomes sticky. You are the best judge to decide the optimum grinding. Do not sieve the powder. Like this, powder all the mustard seeds and measure the required amount of mustard powder using a weighing machine.
Similarly weigh salt, red chili powder, chick peas and fenugreek seeds and keep them ready for pickling.
Take a flat and deep bowl and add mustard powder, salt and red chili powder. Mix all the dry ingredients well. Now the Masala for the Avakaya is ready. Take a clean and dry jar or bottle and keep it nearby. Take a shallow wide bowl (preferably a basin) and add around 250gms of oil to it.
Follow the steps mentioned below:
1. Add a fistful of Masala mix into the jar and spread it at the base.
2.T ake a handful of mango pieces into the oil in the basin and coat each piece nicely with oil.
3. Transfer the oil coated mango pieces to the prepared Masala bowl.
4. Coat the mango pieces gently with the Masala. As each mango piece is wet with oil, the Masala sticks to it easily.
5. Transfer these masala coated mango pieces to the jar and spread them evenly.
6. Spread some chick peas on the avakaya mixture in the jar.
7. Spread some fenugreek seeds on the avakaya mixture in the jar.
8. Now repeat layering once again. Like this finish off the mango pieces, chick peas and fenugreek seeds by layering. Pour the remaining oil on top of the avakaya mixture and cover the jar. Do not cover the jar tightly. Keep this jar aside at a dry place for 48 hours. The sour mangoes when mixed with salt in the avakaya masala mixture, oozes moisture. This process will take 48 hours. After 48 hours the pickle will be wet as water oozes from the mangoes. We need to remix the pickle.In the process the mixture becomes more compact and you would observe that the volume has decreased.
9. For proper and even mixing we would be using our hands. Thereforewash, clean & wipe your hands till dry. Take a broad and deep vessel which is totally dry. Transfer the pickle from the jars into this broad vessel. Mix the pickle well. If the pickle is too dry add some oil and mix well. If it is sufficiently wet do not add the oil at this stage. Transfer the pickle once again to the jars. Earlier we have used 250gms of oil. Now add the remaining oil (350gms) to the jars. See that the pickle is having a thin layer of oil above it. Clean wipe the edges of the jar with a clean and dry paper napkin. Close the lid of the jars and store. For daily use, take a small quantity of pickle into a clean and dry jar. Avoid using the main pickle jar for daily use.
Standard Measurements of Avakaya (Scale up or scale down for lesse or more quantities):
Presuming one raw mango weighs 250gms, we get approximately 215gms of mango cut and cleaned pieces and 35gms of JEEDI (Seed).It is advisable to base all our calculations on the weight of the mango pieces.
For 215gms of cleaned and cut mango pieces, (i.e., for one mango) use:
- Salt – 55gms (Marine / Sea Salt preferred)
- Mustard Powder – 45gms
- Red Chili Powder – 30gms
- Oil – 50gms
- Chick peas – Few (approx. – 1 1/2tbsps)
- Fenugreek Seeds – Few (approx. – 1tsp)
Learn More About Mangoes And Salt In Pickling:
Take firm and big mangoes. It is necessary that the mangoes are raw and creamish in color when cut. The mangoes should taste sour. The taste of this pickle is proportional to the sourness of the mangoes. When the sour mango pieces come in contact with salt in the avakaya mixture they ooze out water. That water helps in moisting the Masala in the pickle. However, when water oozes out there are chances of it spoiling the pickle. So the salt we add saturates the water and also acts as the balancing ingredient to the sourness of mango. It works as a preservative for the pickle.If the sourness is too high you may need to add extra 5 – 10 grams of salt for 215 gms of mango pieces. If they are not that sour you may reduce the quantity by 5 gms. In any case ensure that the salt content is not less than 50 gms for 215 gms of cut mango pieces. Check, preferably after 96 hours before deciding to add more salt.
The salt which I have used is table salt. Nowadays table salt is available in various variations and the manufacturers are adding additional chemicals to make it free flowing. Similarly instead of Sodium salts, Potassium salts are also marketed. Unlike in the past, the saltness of each salt is differing. The base standard is always sea-salt which has almost become extinct in the market. For 215gms of Cut and cleaned mango pieces, the base sea salt requirement is 50gms only. In my video, I have shown the table salt which I have used. My observation in the kitchen is, Potassium salts are less salty compared to Sodium salts and I need to put relatively large quantities of Potassium salts while cooking. With Pickles I didn’t want to take a chance, for which I have used the regular Sodium table salt with which I am comfortable with. Salt is a crucial component in pickling and one has to be imaginative to deal with the practical problem. For the novice, I can suggest to add 50gms of salt and progressively increase it, depending upon the taste and smell coming out of the pickle.
Pickling is a job where all family members are supposed to be involved. The couple goes to the market to collectively choose the right mangoes (so as not to blame each other during the later part of the year). Children would clean them and dry them, Husband would cut the mangoes, Children would remove the Jeedi and Poralu, and Wife would grind the Masala. Towards the end the couple would be coordinating to mix all the ingredients and pickle the mangoes.If all (small and big) in the family are involved, mango pickling is a fun. It tastes great because every one’s love (key invisible ingredient) is also mixed with it which is enjoyed throughout the year.
Points to Notice:
- Those who like Garlic, may substitute Garlic for Chick Peas.
- Husked Gingely Oil is preferable depending upon availability (Initially it may taste slightly bitter). If not, use any other refined oil locally available.
- For the the first 15 - 30 days place the pickle jars in a dry place (preferably not in the kitchen)
- Don't close the pickle jars tightly. This allows evaporation (not seen to our eys) to take place from the pickle. After a month close the jars tightly.
- Attempt to taste the pickle after 15-20 days. If tasted before it may appear that salt is more.
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Recipie name: Pickle.
Namaste Gayatri Garu.....
meeru vantakaala gurinchi chaalaa baaga, suluvu ga vivaristhunnaru. Dhanyavaadhaalu.
Naaku oka Doubt vacchindi......
Aavakaaya lo vinigar veyyacchaa? kontha mandhi buuju raakunda undatam kosam Aavakaaya lo vinigar veyyaali ani chepthunnaru. Idi nijamena? aavakaaya lo vinigar vesthe daani ruchi aemaina cheduthundaa? dayachesi vivarinchagalaru
May 2, 2011 8:35 PM
Gayatri Vantillu said...
Thanks for your feedback
I never put vinegar while making avakaya and other andhra pickles. Salt is the preservative in these traditional recipes
May 4, 2011 6:52 AM
Gayathri garu youtube lo mee channel maku chala helpfull ga vuntondi taste kuda baguntunai,easy ganu vunai. mango avakai lo chenna dals vesaru avi katchitamga veyala?endhuku? .. dal makhani recipe cheyagalaru??? rotis ki tasty ga vunde curries cheyagara??thanks andi
April 17, 2011 7:11 PM
Gayatri Vantillu said...
Thanks for your feedback
Kabuli Chana is not a must in Avakaya. The recipe suggested by you and a few more are on my list of recipes to do.
April 22, 2011 4:36 AM
I made the Avakaya recipe exactly as demonstrated by you and the text provided. The pickle tastes authentic but it is TOO HOT for us . It is impossible to eat . Please suggest a way out. I was thinking of buying more mango and to mix it with salt,oil,mustard powder and fenugreek and sun it for a few days before mixing with the rest??? Regards Gulshan
July 18, 2009 12:25 PM
Gayatri Vantillu said...
I am sorry for the incovenience caused to you inadvertantly.
As the name suggests, "Hot Avakaya" recipe is intrinsically hot which many people from the Central, East and North India would find it to be TOO HOT!! If you are from the Central or Northern part of India and have recently pickled it (because you get raw mangoes even till end July), allow about a month's time for crossing of hot, salt and sour tastes before you taste Avakaya. If you are tasting the pickle after one month, and yet feel it to be very hot - I presume there is very little option to rectify the problem. Your attempt to rectify the problem, would in fact compound the problem and you are likely to end up with a huge quantity of Avakaya pickle. Best would be to find a Telugu friend and gift the pickle, who would be too happy to have it.
In Andhra, this recipe is taken as an accompaniment to Curd / Dal Rice. It's seldom taken as a main dish. You may try it as an Andhrite takes and enjoy.
I have used Chilli Powder available on the counters of Super Markets. I hope you haven't tried to get the best and the hottest of the chillies and got them ground to pickle. With passage of time, the hotness reduces. You may try to taste your Avakaya after some more time and thereafter decide the future course of action.
July 19, 2009 7:26 AM
Thank you for your response.I am from the outskirts of Delhi from Gurgaon. Yes it is too hot for our tastebuds although my husband whose family spent several years in A.P. finds it very authentic in taste yet difficult to eat and besides the pickle is very fresh -about 10 days old.I will wait for it to mature or gift it to my sis-in-law who has an Andhrite son-in-law !!!!I used normal chilli powder available in good stores.In the meanwhile I have pickled some more as mango season is almost ending (with ur recipe) reducing the chillies drastically.Kind regards P.S: Garu means ???
July 19, 2009 11:14 AM
Dear Gayatri Garu,
I am pleased to inform that I made more Avakaya without any chilli powder ( 1.750kgs) and after sunning it for a few days mixed with little oil and then mixed it with the HOT!!!!!! version I had made earlier. Now it is okay and very enjoyable. Keep up the good work.
July 31, 2009 3:22 PM
Namaskaram gayatri garu,
your idea of starting such a helpful site is great.I readmost of your articles including bikshamdehi.
you are an inspiration. the attention you give to details and the
way you make the videos are great.
I tried mailing you in thelugu with a query on avakaya.
I tried it looks little watery and is very hot. partly due to the fact that we dont use mirchi in our daily cooking.
can I add jaggery now?
P.S.:My husband who is a big avakaya fan is afraid of touching it:-(
September 12, 2009 7:14 AM
Gayatri Vantillu said...
Your avakaya is watery probably because of more "oota". To balance this, you need to add more of avakaya masala. But this contains even chilli powder. Since you feel the avakaya is already hot, you may deduct chilli powder and use only mustard powder and salt. Adding jaggery may lessen the hotness, but makes it more watery.
The avakaya which I have hosted is "Hot Avakaya". It appears your family is accustomed to Bellam Avakaya on which I do not have much of an idea. Probably your intuition should only solve the problem
September 12, 2009 7:55 AM
gayatri aunty,hello i am niha, i love all your videos especially pickles yum!!! i love pickles especially andra mango pickle they are so yum!! but i always thought of what the preparation would be, after seeing your videos i am thinking of trying.your videos are amazing.
i also came across a video called Avakai ( or avakaya ) Mango Pickle Making Made Easier video which i saw in oldernwiser0's Channel on youtube, in that they said that mineral water should be added at the last into the pickle jar after adding oil.
dont u think it will spoil the pickle. any food if we want to preserve we should never added water to it. why is the water added? and wont it spoil the pickle?
asking for advise whether we should add water to the pickle. please do reply. thanks :)
the video link:http://www.youtube.com/watch?v=4RDzbthZChk
the channel link: http://www.youtube.com/user/oldernwiser0
August 26, 2010 5:33 PM
Gayatri Vantillu said...
I can help you with my recipes!!!
August 30, 2010 4:35 AM
hello Gayatri ji!
I live in Romania. I tried some recipes you have on your website.
Please clear me regard an ingredient you use in some recipes - red chilli powder;
in stores in town I live I can found sweet paprika powder, hot paprika(chilli), and 'CHILLI' , which is so hot it can't be used only a pinch( a bit); My question is : for instance for Hot Mango Pickle - I can use hot paprika powder?? thank you
August 18, 2010 7:13 PM
Gayatri Vantillu said...
In India we get only red chilli powder. I use the medium hot variety. I don't know about paprika
August 19, 2010 5:41 AM
gayatrigaru im priya. nenu meru one mango ki ehhina list to avakaya prepairchesanu. salt koddiga ekkuvaga undi. 3 days taravata kalipi chusanu salt ekkuvagane undi . can i add karam?.
solution cheppagalaru. priya
May 12, 2010 2:04 PM
Gayatri Vantillu said...
you may add slightly karam to moderate the salt. If it needs more, then you need to adjust other components also
May 15, 2010 6:59 PM
Ravi Pinniboyina said...
I think, you have forgot to add garlic in Aavakaya.
April 13, 2011 10:03 PM
Gayatri Vantillu said...
Its a personal choice. You can substitute chick peas with Garlic.
April 14, 2011 7:24 AM
last year my mango trees have given the mangoes in large numbers due to which a lot of avakaya was made and distributed accross south, each person who tasted it liked it and the reciepie was yours thanks you, making oonce again this year
April 29, 2011 11:57 PM
నమస్తే గాయత్రి గారు..... మీ కృషికి నా హృదయపూర్వక అభినందనలు. మీ వంటింటి ఛలన చిత్రములు చాలా ఉపయోగకరము గా ఉన్నవి. నాకు అత్యంత ఇష్టమయిన ఊరగాయ ...మామిడికాయ ఆవకాయ....... కానీ ఆ చలన చిత్రం లభించలేదు. దయచేసి రుచికరమయిన ఆవకాయను తయారు చేయు విధానం తెలుపగలరు. -- ఉదయ కిరణ్
May 6, 2009 1:06 PM
Hi Gayatri Garu,
I accidentently saw your avakaya You tube clip!!!, awesome!!! Highly impressed....
I appreciate your efforts to document
Andhra receipes.. Hats off.. reminds my mothers...
I wish, you add some receipes of village style nutritious one, like raagi sangati, Sodha sanganti, kudumulu, Munnakaya rasam (soup), Chintakku pappu,pulakura,Mushroom curry,etc..
January 21, 2011 1:56 PM
Keep it up....only few people like u are able to keep tradition going!!!.
We left Andhra long back 45 years!!! living in other parts of country, trying to keep tradition going.. but people like u makes happy for future generation... Thanks lot...
put your email id, i will send some of very rare telugu receipes of my Amma.. you can prepare and make everyone happy & proud!!!!
January 21, 2011 2:15 PM
Thank you for the andhra avakaya recipe. It turned out very well. Before I tried your pickle recipe, I tried several other pickle recipes that didn't come out as well because no one specified ingredients by weight as you did. Having mangoes, salt and chili powder by weight really helped.
I hope to try your lime pickle recipe next.
August 27, 2009 8:39 AM
Hi Gayatri Garu
I am sure you would have heard this comment many times being a good Andhra food lover I must say it again but in our language "Adirindandi.. asalu meeru use chesthunna pathralu deggara nunchi chuppette kitchen varaku anni chala homley ga vunnay. Avakayani chethi tho kalipe taste spoon tho kalipithe raadu..alane..Telugu vallu chesina vantalu..inkevariki ravu. So whatever it is your dishes and your idea both are simply superb.
Chala bagunnay andi...kummesaru.
Pandagala package kinda dishes chesthe baguntundi ani na idea.
October 10, 2009 11:42 PM
i tried your avakaya mango pickle and it came out excellent. My family liked it very much.
Thanks for your wonderful receipe.
Hats off to you for the amount of patience you have in explaining the method of preparation to the minutest detail. Even a first-timer in the kitchen will make it a hit. And to end it all, your " Vivaha Bhojanam" tune is simply marvellous.
Vidya and Gopal,
January 22, 2009 11:11 PM