Aavakkaaya

Aavakkkaaya is the traditional pickle of Andhra Pradesh. Succulent mango pieces marinating in spices makes for a tangy accompaniment to a simple meal.

Aavakkaaya

Raw mangoes, meaty and sour with pulp
Red chilli powder
Powdered mustard seeds 3 tablespoon
Turmeric powder 2 tablespoon
Fenugreek (in whole and powdered form)
Sesame oil

Choose mangoes with sour mesocarp with strong bond with an even tougher endocarp. They should be deftly cut into small pieces using strong and extremely sharp knives. The cutting process should not disturb the bond between the mesocarp and endocarp. The mangoes should be cut lengthwise in one fluent motion and then halved lengthwise again. Wipe clean the chopped mangoes and with a wet cloth and then completely dry them. Mangoes should be pickled with powdered turmeric, mustard seeds, salt, sesame oil and a mixture of turmeric and fenugreek. Allow this mixture to mature for over four to eight weeks. Periodically mix the contents to ensure uniform marinade.