Avakaya Mango Pickle | Andra Mango Pickle | How to make Mango Pickle | Telengala Mango Pickle

Avakaya Mango Pickle | Andra Mango Pickle | How to make Mango Pickle | Telengala Mango Pickle Avakaya Mango pickle is spicy, made with raw mangoes from the Andhra cuisine. Andhra cuisine is known for its spicy as well as tasty recipes. It goes with steamed rice, curd, and chapati. Ingredients Mango - 1/2 kg chopped Mustard powder - 1/2 cup(sun dried) Fenugreek powder - 1/2 cup(sun dried) Red chilly/ Kashmiri chilly powder - 1 cup (sun dried) Rock salt - as required (powder) Sesame/ gingelly oil - 500 ml Instructions Soak the unripe green mangoes in water for 1 hour. Then rinse them very well and if there is any sticky sap then remove it from the mangoes. Cut the mangoes into cubes, and sun dry the mango cubes over a white cloth for 2 to 3 hours. Sun dry the mustard seeds for 1- 2 hour to get rid of dampness or moisture in them, and grind them into fine powder. Sun dry the fenugreek seeds for 1 - 2 hour to get rid of dampness or moisture in them, and grind them into fine powder. Sun dry the red chilly or Kashmiri chilly for 1 - 2 hour and grind them into fine powder. Now take a bowl, add cut mango pieces, mustard powder ,fenugreek powder, red/ kashmiri chilly powder and rock salt. Combine the grounded powder so that it is evenly coated on every mango cubes. Mix very well with a large spoon. Taste the pickle masala and check for salt. If the pickle tastes slightly more salty, then its fine. The extra saltiness goes away as the pickle matures. But if there is less salt, then add some salt in the pickle and mix again. Heat a pan and add the sesame oil and heat in low flame for 2 to 3 minutes. Switch off the stove. Now pour the oil into mango mixture, and combine well till it is evenly coated on every mangoes. Transfer the pickle to a clean jar or bottle. Do wash, rinse and sun dry the glass jar or bottle before storing the pickle. It can be stored for up to 6 months. Pour some sesame oil in the pickle jars which just covers the pickle. Close the lid and refrigerate. You can even keep the avakaya pickle in a dry place for 2 to 3 days more and then refrigerate. Enjoy the tasty and spicy avakaya mango pickle. If you liked this recipe, please LIKE, SHARE & SUBSCRIBE to my channel. To view the full recipe please visit www.sherusfood.in #mangopickle, #avakayamangopickle, #andramangopickle, #sherusfoods

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