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.

Cashew Mango Pickle

Ingredients:
Raw Mango 1
Cashews 1/2 - 3/4 cup
Garlic 3 pods
Roasted Fenugreek Seeds Powder 1/4th spoon
Roasted Cumin Powder 1/2 tsp
Red Chilli Powder 2 tbsps
Salt 2 tbsps
Poppu:
Bengal gram Dal 1/2 tsp
Black gram Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chillies 3
Asafoetida a pinch
Sesame Oil 1/2 - 3/4 cup
Method :
Wash, peel and grate the mango.
In a mixing bowl, add fenugreek powder, cumin powder, red chilli powder and salt.
Mix thoroughly and add grated mango and cashews.
Heat oil in a small pan, add all puppu ingredients in order.
When chana dal changes color, remove from heat.
Let the oil cool to room temperature and add to above pickle bowl.
Give the pickle a good stir and store it in a tight jar.
Ready to use after a few hours of standing time.
This mango cashew pickle stays for a week or two if refrigerated.
Notes: Make sure raw mango is so

Mango Veliulli Avakai

Ingredients :
Garlic 15 - 20 pods
Raw Mango 1 cup chopped
Red Chile Powder 2/3 cup
Black Mustard Seeds Powder 2/3 cup
Salt 2/3 cup
Fenugreek Seeds 1/2 tsp
Pasupu 1/2 tsp
Mustard Oil as 1/2 cup
Method :
Peel all the garlic pods and keep aside.
Wash, clean and cut the raw mango along with the seed into big chunks.
Black mustard seeds are ground into fine powder with a pinch of salt(without salt ground powder can turn bitter in no time).
In a mixing bowl, mix garlic pods, raw mango chunks, red chilli powder, black mustard seeds powder, fenugreek seeds, pasupu and salt together with 1/2 cup mustard oil.
If the mango is not sour enough, reduce the quantity of salt. Taste the pickle and adjust the seasonings before following the below steps.
Then transfer all the mixed ingredients to a clean jar.
Leave the jar for 3 days and on 4th day add more sesame oil until all mango chunks are completely soaked.
Seal the jar with a muslin cloth and leave it 5 - 15 days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (water spoils the pickle), the pickle stays for years.
Notes: If you already have mango pickle made, add few garlic pods into the pickle and leave it for 3 - 5 days for the garlic pods to absorb the juices. Use as require

Mango Nuvulu Avakai

Ingredients:
2 cups mango chunks with seed
Red Chilli Powder 1 cup
White Sesame Seeds Powder 1 cup
Salt 3/4 cup
Sesame Oil 1 cups
Method :
Wash, clean and pat dry mango.
Cut the raw mangoes with the seed into big chunks.
We have to remove the white seed inside the seed of the mango.
If the mango is not sour enough, reduce the quantity of salt.
In a clean mixing bowl, mix raw mango chunks, red chilli powder, nuvulu seeds powder and salt together with half a cup of oil.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Leave the jar for 3 days and on 4th day add remaining oil until most of the mango chunks are soaked.
Seal the jar with a muslin cloth and leave it 5 - 10 days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (moisture spoils the pickle), the pickle stays fresh for a year.
Notes: Grind the raw white nuvulu to fine powder.This powder is used as nuvulu seeds powder in this pickle.

Avakai Perugu Pachdi

Ingredients :
Mango Pickle 1/2 cup
Onion(small) 1
Green Chilli 1
Plain Yogurt 1 tbsp
Method :
Peel and finely chopp the onion.
Wash, remove stem and finely chop green chilli.
Using mortar and pestle, mash mango pickle until soft.
In a bowl, mix mashed mango pickle, chopped onion, green chilli and yogurt thoroughly.
Serve with dosa, rice, idly.
Notes:Add finely chopped spring onion (ulli kadalu) if you have. Stays for a week or so if refrigerated.

Mango Pickle

Ingredients:

Mango pieces 2 cups
Red Chile Powder 1/3 cup
Black Mustard Seeds Powder 1/3 cup
Salt 1/3 cup
Oil 1 cup
1 spoon menthi seeds
Pinch of pasupu
1/4th spoon hingu
Method :
Wash, clean and pat dry mango.
Cut the raw mango with the seed into big chunks.
If the mango is not sour enough, reduce the quantity of salt.
In a clean mixing bowl, mix raw mango chunks, red chile powder, black mustard seeds powder and salt together with half a cup of oil.
Add the other ingredients also to the above mixture and mix well.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Leave the jar for 3 days and on 4th day add oil until all mango chunks are completely soaked.
Seal the jar with a muslin cloth and leave it 5 - 10 days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (water spoils the pickle), the pickle stays fresh for a year.