Avakaya

Name: Avakaya
Prep time: 40 min
Total time: 40 min
Yield: 20 servings
Cuisine: Telangana
Ingredients: 1 kg raw sour mangoes; 200 g red chilli powder, coarse; 100 g mustard powder, coarse; 2 tbsp Fenugreek seeds; 2 whole bulbs Garlic cloves; 150 g Salt; 400 ml Sesame oil; 1 tsp Turmeric

A fiery, tangy raw mango pickle made with coarse mustard powder, chilli and sesame oil, prepared in bulk every summer to last the year.

🇮🇳India· Telangana

Prep: 40 min
Cook: 0 min
Total: 40 min
Servings: 20
Difficulty: Medium
Calories: 60 kcal

Ingredients

0 of 8 gathered

Servings

1 kg raw sour mangoes — cut into chunks with the seed, unwashed and dried
200 g red chilli powder, coarse — for pickling
100 g mustard powder, coarse
2 tbsp Fenugreek seeds — roasted and coarsely ground
2 whole bulbs Garlic cloves — peeled
150 g Salt — rock salt preferred
400 ml Sesame oil
1 tsp Turmeric

Equipment

•Large mixing bowl
•Glass or ceramic pickling jar

Nutrition

Per serving, approximate

Calories: 60 kcal
fat: 5 g
carbs: 4 g
fibre: 1 g
protein: 1 g
calories: 60 kcal

Instructions

1
Wipe the raw mangoes completely dry. Cut them into chunks around the seed with the skin on, leaving no moisture.
2
Mix the mango chunks with salt and turmeric in a large dry bowl. Let sit for a few hours.
3
Add red chilli powder, mustard powder, ground fenugreek and peeled garlic cloves.
4
Mix well with clean, dry hands or a dry spoon. Make sure the masala (spice blend) coats every piece.
5
Pour in enough sesame oil to fully cover the mango pieces. Mix everything again.
6
Move the mixture into a completely dry glass or ceramic jar. Press down so the oil floats on top.
7
Leave at room temperature for at least a week before use. Stir with a dry spoon every couple of days.

Chef's tips

Keep everything completely dry, including the mangoes, jar and hands, so the pickle does not spoil. Using rock salt and enough oil to submerge the pieces will help it keep for a long time.