# Mango Pickle Recipe: Avakai or Avakaya, Andhra’s Culinary Gem
Andhra Pradesh is celebrated for its unique culinary heritage, especially the cherished mango pickle referred to as **avakai** or **avakaya**. The term avakai is derived from the Telugu words ‘ava’ which denotes mustard and ‘kai’ or ‘kaya’ signifying raw fruit. This pickle is a quintessential element in Andhra homes and is renowned for its robust flavors and adaptability. There are numerous regional variations, such as bellam avakai (sweet mango pickle), endu avakai (sun-dried), allam avakai (ginger), nuvvu avakai (sesame seeds), and pesara avakaya (moong dal), yet the classic avakai stands unrivaled in flavor.
## The Role of Avakai in Andhra Cuisine
No authentic Andhra feast is complete without avakaya. It is frequently paired with steaming hot rice, mudda pappu (mashed tur dal), ghee (clarified butter), vegetable stir-fry, charu (rasam), appadam, perugu (yogurt), and majiga mirapakayalu (sun-dried chilies). The onset of summer signals the mango season and the treasured ritual of preparing avakai. Families unite to create this pickle, filling large ceramic jars known as jaadis with the tasty mixture.
## The Mango Selection Method
The process begins with choosing the appropriate mangoes. Only firm, mature, unblemished, and sour green mangoes are fit for pickling. These mangoes are carefully hand-plucked to prevent bruising, as any blemish can make them unfit for the pickle. The mangoes need to be used on the day they are gathered to maintain freshness.
## Preparing the Mangoes
After harvesting, the mangoes are soaked in water for an hour, dried, and then chopped into uniform pieces while leaving the kernel intact. The thin lining surrounding the kernel is meticulously removed, and the pieces are laid out on a cloth to dry for a few hours before pickling. This careful preparation is vital for creating a pickle that will endure throughout the year.
## Ingredients for Avakai
The key ingredients for avakai include freshly ground mustard powder, red chili powder, crystal salt, and cold-pressed gingelly oil (unrefined sesame oil). The selection of chili powder is crucial; options such as Bandar mirapakaayalu or Kashmiri red chilis are favored for their taste and color. Freshly ground mustard seeds are also imperative to keep the pickle’s authentic essence.
## Avakai Recipe
Here’s a straightforward recipe for making a small batch of avakai using three medium-sized mangoes:
### Ingredients:
– 3 medium-sized green mangoes
– 100 gms red chili powder
– 100 gms mustard powder
– 100 gms crystal salt (powdered)
– 1 1/4 cups cold-pressed gingelly oil
– 1 1/2 tsps methi seeds
– 1/3 cup garlic cloves (optional)
### Instructions:
1. **Preparation of Mangoes**: Chop the mangoes into uniform pieces, ensuring the kernel stays intact. Dry them completely.
2. **Spice Mixture**: In a bowl, combine equal weights of red chili powder, mustard powder, and salt. For beginners, use 1 cup of each spice.
3. **Combine Ingredients**: In a large bowl, mix the mango pieces with the spice blend. Incorporate methi seeds and garlic cloves if desired. Stir well.
4. **Add Oil**: Drizzle in the gingelly oil until it fully covers the mango mixture.
5. **Storage**: Transfer the mixture to a clean jar, cover the lid with a cloth, and allow it to rest undisturbed for at least three days.
6. **Final Mixing**: On the fourth or fifth day, gently stir the pickle with a clean ladle and add more oil if needed to maintain its preservation.
## Conclusion
Avakai transcends being merely a condiment; it embodies a treasured aspect of Andhra’s culinary heritage, stirring fond memories of family reunions and traditional meals. The art of making avakai is imbued with affection and tradition, ensuring that this flavorful pickle remains a staple in Andhra homes for generations to come. As you embark on your own avakai preparation