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true to andhra!!

Recipe by sneha of Abu Dhabi, AE

Aavam means mustard in telugu and this needs a lot of it....A pickle that's a compulsary of the Andhra cuisine and the most wanted taste which is a favourite of many

Ingredients vegetarian 20 servings

    • 25 Raw Mangoes,
    • 1 kg red chilli powder
    • 1 kg mustard seeds
    • 150 gms fenugreek seeds
    • 250 gms garlic pods (optional)
    • 1 kg salt
    • 1 1/2 lit gingely oil


    1. Sun dry the mustard, fenugreek and whole red chillies and freshly grind them to powders, all separately.
    2. wash the mangoes and wipe them clean and dry and cut each mango into six pices or smaller after removing seed inside and retaining the shelled portion.
    3. take a large and wide vessel and mix the red chilli, fenugreek and mustard powders and the salt and keep aside
    4. in another basin pour in a little oil and place few pieces of mangoes till it dips and coats the pieces.
    5. now mix some of the powder into the oiled pieces and transfer to a jar.
    6. keep following the same procedure till you have used up all the mangoes and the powders.(garlic may be used along with the mango pieces)
    7. when done if there is any powder and oil left just add it to the jar and stir well with a clean and dry ladle and keep closed.
    8. next day all the oil would have risen to the top. so just stir again and leave for at least 2 days.

    your pickle is ready to use.pls note: the older your pickle gets the tastier it is.




    this is a pickle one would like to eat with hot rice and ghee...try it and is mouth watering!!thanx to my mom for teaching me this