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Avakaya (Mango Pickle)

 Avakaya (Mango Pickle)

Hello, Cookeazy family! Have ever had Mango Pickle just thinking about it makes your mouth watery isn't it. For all those Avakya lovers out there I brought you the recipe to make the flavorful Avakaya at home because I know you are tired of those store brought pickles. So without wasting any more time let's dive into the making of the Mouth watery Avakaya AKA Mango pickle!



Why You’ll Love Avakaya

Avakaya is a spicy pickle that is complementary for almost all dishes it is a traditional favorite pickle for everyone because you can preserve it for months and enjoy the taste. In fact the more you store it the tender the mango becomes. Lazy to make a curry or your curry isn't tasty no worries you can add this delicious pickle it will make your day spicy.

Ingredients

  • 1 kg raw mangoes, washed and cut into bite-sized pieces
  • 1/2 cup rock salt (adjust to taste)
  • 1 cup red chili powder (preferably Kashmiri for vibrant color)
  • 1 cup mustard powder
  • 1/4 cup fenugreek seeds
  • 1/4 cup turmeric powder
  • 2 cups gingelly oil (sesame oil)




Optional:

  • 1/4 cup garlic cloves, peeled

Instructions

Step 1: Prepare the Mangoes

  1. Dry the Mangoes: Spread the mango pieces on a clean cloth and let them dry completely. This helps to remove any moisture, ensuring the pickle lasts longer.

Step 2: Prepare the Spices

  1. Dry Roast Fenugreek Seeds: In a pan, dry roast the fenugreek seeds until they turn golden brown and aromatic. Let them cool, then grind into a fine powder.
  2. Mix Spices: In a large mixing bowl, combine the mustard powder, red chili powder, fenugreek powder, turmeric powder, and rock salt. Mix well.

Step 3: Combine Mangoes and Spices

  1. Add Mangoes: Add the dried mango pieces to the spice mixture. Mix thoroughly to ensure each piece is well-coated with the spices.
  2. Add Garlic (Optional): If using garlic, add the peeled cloves to the mango-spice mixture.

Step 4: Add Oil

  1. Heat Oil: In a pan, heat the gingelly oil until it is hot but not smoking. Let it cool slightly.
  2. Combine: Pour the warm oil over the mango mixture. Mix well to ensure the mango pieces are fully immersed in the spiced oil.

Step 5: Store and Ferment

  1. Transfer to Jar: Transfer the pickle mixture to a clean, dry, and airtight glass jar. Press down to remove any air bubbles.
  2. Rest: Close the jar with a tight lid and let it sit in a cool, dry place for about a week. Stir the pickle daily with a clean, dry spoon to ensure even fermentation and flavor distribution.

Step 6: Enjoy

  1. Ready to Eat: After a week, the Avakaya should be ready to eat. The flavors will continue to develop over time, making it even more delicious.

Tips for Perfect Avakaya

  • Dry Mangoes Well: Ensure the mango pieces are thoroughly dried to prevent spoilage.
  • Adjust Spices: Customize the spice levels according to your preference.
  • Use Clean Utensils: Always use clean, dry utensils to avoid contamination and spoilage.



Final Thoughts

Avakaya is a traditional flavorful addition to your meal you can enjoy the spiciness to your meals you can make it once and enjoy it for months and never worry about the blantness of your curries. The best tip is that after you make the Mango pickle empty the utensil and mix some fresh rice in that and eat that belive me you will feel every flavor of it as it is freshly made. Thank me in the comments after you try it out.

Happy pickling!

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