Amma Avakai

Ingredients :
2 cup mango pieces
1 cup masala
1/2 spoon menthi seeds
1/4th sp pasupu
1 cup garlic pods
1 cup mustard oil
Method :
Mix all the above ingredients and shift the mixture to a dry jar.
Mix the pickle thoroughly. So that the masala mixes well with the mango pieces.
After 4th day add the 1/2 cup oil to the pickle so that the oil floats above the pickle.
This pickle also stays more than 2 years if kapt in a dry place and dry spoon is used to serve.
This pickle goes well with hot rice.

Sweet Mango Pickle

Ingredients :
2 cups mango pieces.
1 cup of masala
1 cup gingelly oil
1kg jaggery
1/2sp pasupu
1 spoon menthi seeds
1 spoon hingu
Method :
Mix all the ingredients except jaggery.
Keep the above mixture in a dry jar.
Keep mxing the every day thoroughly so that all the masala mixes well with mango pieces.
After 4 days make a syrup of jaggery.
Take a pan add the scraped jaggery and spinkle little water.
After boiling it for 5 mins a thick syrup is formed.
Cool the syrup after it becomes warm mix 1 scoop at a time to the pickle.
Mix well all the jaggary syrup to the pickle mixture.
Sweet pickle is ready to serve.
This pickle will saty mare than 2 years if a dry spoon is used to serve.
Note:store the pickle in a dry jar and dry place.

Magaya Pickle

Ingredients:
4 cups full of dried mango pieces.
1 cup chilli powder
3/4th cup salt
1/2 cup menthi seeds
1/4th cup mustard seeds
1 cup gingely ol
1 spoon hingu
1 spoon pasupu
Method:
Peel the mangoes and cut them in length wise like thin chips and dry them in the sun for 2 days till the pieces become dry.
Take a pan and fry the menthi and mustard seeds well till they become dark brown in color and gives a gud flavor.
Grind the fried mustard and menthi seed to a fine powder.
Take a pan heat the oil and remove it from the fire.
Add hingu to the hot oil.
After the oil becomes warm add the chilli powder, grinded menthi andmustard powder,salt,pasupu well to the oil.
Add the dried mango pieces and mix well.
This will be ready to serve after 4 days.
Shift the above mixture to a dry jar.
Note:This pickle will stay for 1 year.We should use dry scoop and stored in a dry place. This goes well with curd rice.

Mango pickle Andhra style3

This is the mango pickle writen in a detailed way for beginers who must be making the pickle for the first time.
Ingredients :
Sour Mangoes 12 nos.(2 kgs)
Salt 3 cups (500gms)
Mustard Powder 4 cups (500 gms)
Chilli powder 4 to 5 cups (500gms)
Asafoetida Pure 2 spoons
Gingely oil 1 litre
Preparation :
Select only very sour , white and fully mature mangoes for avakkai.
Buy only real Asafoetida if possible.
Buy small mustard seeds only and powder the mustard like fine rawa. set aside.
Buy good quality chilli powder and use it which should be red in color.
Pre wash the Mangoes with water thoroughly and using a clean cloth wipe properly . Clean the cutting knife properly ,Cut the mangoes along with the inner hard shell and kernel.
Discard the seed part. If there is any black powder in mango seed/kernel, remove it, wash, dry and then use it.
If you feel that there is dirt on cut pieces of mangoes, re wash with water, immediately pat dry with a dry cloth.
And dry the mango pieces well in the sun till they become dry for few hours.
Pre heat Gingely oil for about ten minutes and cool it and set aside.
Take a wide mouth large vessel and first put mango pieces and salt rub thoroughly . After about four or five minutes, add all the other ingredients except oil.
Add real Asafoetida last .
Mix thoroughly for about ten minutes.
Now slowly start adding oil and simultaneously mixing it with a ladle.
Add oil till the masala and mangoes are very wet but not dripping with oil.
Retain the balance oil for adding later on. You may need another 250 ml for further addition.
Fill up the jar with raw pickle. Close the mouth tightly and tie a clean cloth on the mouth and leave it in a dark place.
After a week, open the jar during the day time, and add further amount of Gingely oil till the pickled mango pieces are immersed in oil.
Leave the jar for another 3 weeks. During the three-week period, shake the jar daily so that the ingredients are mixed properly.
Note:This pickle stay for few years if stored in a dry place and we must use dry scoop to serve.

Mango pickle Andhra style2

Ingredients :
5 cups sour mango pieces (medium sized)
1 cup mustard seed powder
1 cup red chili powder
1 cup salt a
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1 teaspoon fenugreek seed powder
3 cups Mustard oil
Method :
Mix the mango and dry ingredients and add three cups of peanut oil to the mixture.
Let the pickle marinate for four days before serving.
This pickle goes well with hot white rice and melted ghee (clarified butter).
Note:This pickle stay for 1 year no need of refigerating. But we must use dry spoon while serving it has to be stored in dry jar and dry place.

Mango Pickle Andhra style1

Ingredients :
Raw sour Mangoes - 5 large
Turmeric - 10 gms
Red chilli powder - 100 gms
Salt - 1/2 cup
Fenugreek powder - 1 tbsp(Menthulu)
Mustard powder - 1/4 cup
Gingely oil - 2 cups 9Nuvulu,Til)
Fenugreek seeds - 1tbsp
Method :
Cut mangoes into chunks.remove seed/pith.
Wipe each piece with a cotton cloth, should be completely dry .
In a dry bowl mix all items along with half the oil.
Store them in an air tight jar and pour remaining oil; close with a tight lid.
Mix thoroughly on the third day and pour more oil if needed.
This pickle stays for 1 year no need to refigerate.

Mango Menthi Pickle

Ingredients:
Mango 1
Roasted Fenugreek Powder 1 tsp
Red Chilli Powder 2 tbsps
Pasupu 1/2 tsp
Salt 1 tbsp
Mustard Seeds 1 tsp
Oil 6 tbsps
Method :
Peel and chop raw mango into small cubes (around 1 1/2 cups).
In a mixing bowl, mix chopped raw mango, turmeric powder, red chilli powder and salt together.
Heat oil in a pan, add mustard seeds.
When mustard seeds almost stop spluttering, add fenugreek seeds powder.
Pour this hot oil onto the raw mango pieces and keep covered for few minutes.
Once cooled to room temperature, remove onto a clean jar and store tight.
Stays fresh for few weeks if refrigerated.