Raw cut Mangoes pickled in mustard seed powder, chilli powder is a spicy condiment that is served as side for rice and dal.
Avakkai Pickle is a another south Indian specialty, especially a dish that originates from the states of Andhra and popular in Tamilnadu. Even thought the pickling process is sightly different in these to preparations the final product is equally good. The main ingredients are mangoes, aavapindi (powdered mustard seeds) and a combination of other spices used for pickling. The tamil version often contains chickpeas as one of the primary ingredients which is not added to the Andhra version
Mangoes being abundant during the summer months is pickle during this time so it can be enjoyed during the cold winter months. like every other household the pickling process was almost a summer ritual in our household.
My granddad who usually hand pick raw mangoes for the pickle. The key is the mango needs to be sour and crunchy to make a good pickle. Once the ingredients are mixed and covered in oil we let the pickle sit for about a week. Mom and thatha mix it once or twice a day to ensure even pickling. Then the pickle is stored in glass jars.
Recently I have came across this dish called ‘Avakkai Biryani’ , prepped by Puliyogaretravels in Instagram feed, which is unique combination of avakkai and biryani. Its like a dream come true for a Avakai fan and Biryani fan. Now of course I am drooling and can’t wait to try it. Will post recipe soon…
Now comes the part we eagerly await. The pickle bowl gets ready to be cleaned… Some hot rice is mixed with the gravy in the pan and all of us get a big ball of Avakkai saadam placed in our palm to enjoy as our mid day snack. Just the thought makes me drool… yummm
Avakkai | Avakayya pachadi
- 5-6 cups cut mango
- 2 cups ground kadugu/Musturd seeds
- 1.5- 2 cups chilli powder adjust to taste
- 2 tbs Amchoor powder – if the mangoes are not tart enough
- salt to taste – I added abt 1-1.5 cups
- 3-4 cups nalla ennai
- 2-3 tbs methi seeds and
- 2-3 tbs Garbanzo beans.
- Garlic cloves optional
- Wash and dry the mangoes. Make sure there is no water as this will increase the chances of the pickel getting spoiled
- Slice the mango into 2 parts and remove the seeds. I usually leave the hard shell that capsules the seed. But that can be removed if you prefer
- Cut the Mangoes into small cubes and set it aside in a big dry mixing bowl
- Add in the dry garbanzo beans and methi seeds to the cut mangoes at this point
- Now grind the mustard seeds into a smooth powder and set that aside
- Measure and add the freshly Ground Mustard powder, chilies powder and Salt to cut mango mix
- Give the mix a good toss to make sure the ground masala powders coat the mangoes well
- Then measure and add in Gingely oil or Sesame Oil. Adjust oil to ensure that the mangoes are nicely soaked and completely submerged in oil
- Let the mix sit for about a week, preferably in a hot dry place where there is good sunlight
- This allows the mango and garbanzo beans to pickle in the spice and soak in the flavors
- Having a dry hands and work space is essential as any water can contaminate the pickle.
- Leaving it in a hot dry place where there is good sunlight helps with the pickling process.
- Usually pickles are made during the summer months for this reason.
- Typically the mangoes are and should be sour for making pickle. Since Its hard for me to fine nice sour mangoes every time I add amchoor powder as needed to get the sourness.