# Mango Pickle Recipe: Avakai or Avakaya, Andhra’s Culinary Pride
Mango pickle, referred to as **avakai** or **avakaya**, is a beloved culinary heritage in Andhra Pradesh, India. This pickle epitomizes the region’s gastronomy and is renowned for its distinctive flavors and the cultural importance it carries in Andhra families. The term “avakai” originates from “ava,” meaning mustard, and “kai” or “kaya,” meaning raw fruit, emphasizing the vital components of this adored dish.
## Variations of Avakai
While avakai is recognized as the supreme pickle, there are various versions that demonstrate the adaptability of mango pickling. Some well-known varieties include:
– **Bellam Avakai**: A sweet mango pickle.
– **Endu Avakai**: Sun-dried mango pickle.
– **Allam Avakai**: Mango pickle infused with ginger.
– **Nuvvu Avakai**: Mango pickle combined with sesame seeds.
– **Pesara Avakaya**: Mango pickle including moong dal.
In spite of these variations, the classic avakai is unparalleled in taste and is regarded as one of the greatest culinary treasures of Indian cuisine.
## The Importance of Avakaya in Andhra Meals
No authentic Andhra meal is complete without avakaya. It is a point of pride for Telugu individuals, usually served alongside hot steamed rice, **mudda pappu** (mashed tur dal), ghee (clarified butter), vegetable stir-fry, **charu** (rasam), appadam, yogurt, and **majiga mirapakayalu** (sun-dried chilies). The onset of summer signifies the season for crafting avakaya, a period when families unite to engage in this culinary custom with excitement and care.
## The Mango Picking Process
The procedure for creating avakaya starts with choosing the appropriate mangoes. Firm, ripe, and blemish-free green mangoes are vital for an ideal pickle. The mangoes are hand-picked to prevent bruising, as even a minor imperfection can make them unfit for pickling. Once gathered, the mangoes should be processed the same day for optimal results.
After soaking the mangoes in water, they are dried, sliced into uniform pieces, and prepared for pickling. The kernel must remain whole, and careful attention is paid to ensure that each piece is clean and dry before beginning the pickling process.
## Ingredients for Avakai
The fundamental ingredients for avakai consist of:
– **Freshly Ground Mustard Powder**: Vital for flavor.
– **Red Chilli Powder**: Contributes spiciness and color; varietals like Bandar or Kashmiri are recommended.
– **Crystal Salt**: Ground for uniform distribution.
– **Cold-Pressed Gingelly Oil**: This unrefined sesame oil is essential for authentic taste.
The ratios of these ingredients are crucial; a common guideline is to use equal weights of red chili powder, mustard powder, and salt.
## Recipe for Avakai
### Ingredients:
– 3 medium-sized green mangoes
– 100 grams red chili powder
– 100 grams mustard powder
– 100 grams crystal salt
– 1 1/4 cups cold-pressed gingelly oil
– 1 1/2 teaspoons methi seeds
– 1/3 cup garlic cloves
### Instructions:
1. **Prepare the Mangoes**: Soak the mangoes in water for an hour, dry them, and slice them into uniform pieces, maintaining the kernel intact.
2. **Mix the Spices**: In a bowl, blend red chili powder, mustard powder, and crystal salt.
3. **Combine Ingredients**: In a spacious bowl, mix the mango pieces with the spice blend. Add methi seeds and garlic cloves if preferred.
4. **Add Oil**: Pour in the gingelly oil, making sure it envelops the mango pieces.
5. **Store**: Place the mixture in a clean jar, cover it with a cloth, and allow it to rest for at least three days without opening.
6. **Final Mixing**: On the fourth or fifth day, gently stir the pickle, adding more oil if needed to keep it preserved.
## Conclusion
Preparing avakai is not merely about making a condiment; it is an esteemed family tradition that links generations. The art of pickling mangoes brings families together, preserving culinary heritage and forging memories. As you enjoy this delightful mango pickle, you engage with a rich cultural legacy that celebrates the flavors of Andhra Pradesh. Savor your avakai with a traditional meal and relish the essence of this culinary pride!