Andhra Pradesh Avakaya Raw Mango Pickle Classic Andhra

Ingredients

• 1 kg raw green mangoes — washed, dried completely and cut into 3 cm pieces with seed
• 4 tbsp red chilli powder (Guntur chilli for Andhra avakaya)
• 3 tbsp mustard seeds — coarsely ground to a powder
• 1 tsp fenugreek seeds — dry-roasted and coarsely ground
• 2 tbsp salt
• 1 tbsp sugar — optional
• 3/4 cup sesame oil (gingelly oil) — or any oil heated to smoking and cooled
• 1 tbsp salt — additional, to layer in the jar

Method

1. Wash and dry the mangoes completely — any moisture causes spoilage.
2. Cut into 3 cm pieces keeping the seed intact in some pieces.
3. In a large bowl combine red chilli powder, coarsely ground mustard powder, ground fenugreek, salt and sugar (if using). Mix thoroughly.
4. Add the mango pieces. Toss well — every piece must be coated generously with the spice mixture.
5. Add sesame oil. Toss again until every piece is glistening with oil and spices.
6. Pack into sterilised glass jars pressing down firmly.
7. Pour any remaining oil and spice over the top.
8. Seal and store at room temperature for 5 to 7 days before eating.
9. Turn the jar daily for the first week.
10. The avakaya develops flavour and softens over 2 to 3 weeks. Keeps for 3 to 6 months.