Aavakkai
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
Directions
- Sun dry the mustard, fenugreek and whole red chillies and freshly grind them to powders, all separately.
- 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.
- take a large and wide vessel and mix the red chilli, fenugreek and mustard powders and the salt and keep aside
- in another basin pour in a little oil and place few pieces of mangoes till it dips and coats the pieces.
- now mix some of the powder into the oiled pieces and transfer to a jar.
- 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)
- 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.
- 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.