Andhra Pradesh Avakaya Raw Mango Pickle Classic Andhra

Method

1. 1

   Wash and dry the mangoes completely — any moisture causes spoilage.

2. 2

   Cut into 3 cm pieces keeping the seed intact in some pieces.

3. 3

   In a large bowl combine red chilli powder, coarsely ground mustard powder, ground fenugreek, salt and sugar (if using). Mix thoroughly.

4. 4

   Add the mango pieces. Toss well — every piece must be coated generously with the spice mixture.

5. 5

   Add sesame oil. Toss again until every piece is glistening with oil and spices.

6. 6

   Pack into sterilised glass jars pressing down firmly.

7. 7

   Pour any remaining oil and spice over the top.

8. 8

   Seal and store at room temperature for 5 to 7 days before eating.

9. 9

   Turn the jar daily for the first week.

10. 10

    The avakaya develops flavour and softens over 2 to 3 weeks. Keeps for 3 to 6 months.