Aavakaaya…Last week, on a long drive, we came across many mango trees on the road side laden with raw mangoes. My daughter was so excited to see them that we finally stopped the car and plucked out a few mangoes from the trees. I was wondering what I should be making with the mangoes when I decided that maybe I can try making Aavakaaya. This was my first attempt at it and it turned out awesome!!!
This traditional recipe is prepared every year in the summer by my grandmother. She prepares it in large quantity and distributes it among her children and grand children. We always store it and eat it all through the year. Served with hot rice topped with ghee this pickle is just divine. Here is how to make Aavakaaya.
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- Raw mangoes - 6 cut into1 inch pieces
- Red chilli powder - 250 g (I used byadigi mirchi powder)
- Salt - 250 g
- Mustard powder - 250 g
- Sesame oil - 750 ml
- Methi seeds - 2 tbsp
- Deseed and cut mangoes into pieces including the central hard part.
- Measure out the mango pieces with a cup into a glass or ceramic jar.
- Keep the same cup as measuring cup.
- Prepare the spice mix by mixing together equal quantites of chilli powder, mustard powder and salt.
- For one measure of mango pieces measure out one measure of spice mix.
- Mix thoroughly.
- Top up the mango spice mix with sesame oil untill all the mango pieces are completely covered.
- Heat a small quantity of sesame oil in a pan. After it starts smoking, turn off the heat and add methi seeds.
- Once the methi tadka has cooled down add it to the pickle and mix thoroughly.
- Let the pickle cure for atleast 3 days before serving.
- The quantity of chilli powder maybe slightly reduced if it gets too spicy.
- Garlic pods may be added along with the spice mix if one likes it.
- Never store the pickle in metal containers as it may lead to corrosion of the container or the pickle may get spoilt.