# Mango Pickle Recipe: Avakai or Avakaya, Andhra’s Culinary Treasure
Andhra Pradesh, located in the southern part of India, is famous for its abundant culinary traditions, and one of its most treasured dishes is **avakai**, or **mango pickle**. This classic pickle is much more than just a side dish; it captures the spirit of Andhra cuisine and is a common feature in every home during the summer season.
## Grasping Avakai
The word “avakai” comes from two Telugu terms: “ava,” which signifies mustard, and “kai” or “kaya,” referring to raw fruit. The key ingredient in avakai is the green mango, known for its zesty taste. There are many types of avakai, such as bellam avakai (sweet mango pickle), endu avakai (sun-dried), allam avakai (ginger), nuvvu avakai (sesame seeds), and pesara avakaya (moong dal). Nevertheless, the traditional avakai is the most loved, recognized for its unmatched taste.
## The Significance of Avakai in Andhra Meals
A typical Andhra meal is never complete without avakaya. It is generally served alongside hot steamed rice, mudda pappu (mashed tur dal), ghee, vegetable stir-fry, charu (rasam), appadam, and yogurt. The mix of these dishes creates a nourishing and satisfying meal, often enjoyed with family and friends, reflecting the hospitality of Telugu culture.
## The Mango Pickling Ritual
The onset of summer in Andhra Pradesh signals the start of mango season, bringing forth the treasured custom of crafting avakai. Families unite to make this pickle, filling large ceramic jars (jaadis) with the freshly prepared mix. This activity serves not only as a culinary task but also as a bonding occasion, as everyone engages in the selection and preparation of the mangoes.
### Choosing the Perfect Mangoes
The success of avakai hinges on the choice of mangoes. They should be firm, ripe, undamaged, and sour. The mangoes are picked by hand from trees to ensure they remain intact, as any damage can compromise the pickle. Once gathered, the mangoes are utilized the same day to ensure their freshness.
### Preparing the Mangoes
The preparation begins with soaking the mangoes in water for an hour, followed by drying and cutting them into evenly-sized pieces while leaving the kernel intact. This careful process is essential for achieving the sought-after texture and flavor in the pickle.
## Components for Avakai
The vital ingredients for preparing avakai are:
– Freshly ground mustard powder
– Red chili powder (ideally sun-dried and ground)
– Crystal salt
– Cold-pressed gingelly oil (unrefined sesame oil)
The ratios of these ingredients are crucial. A common guideline is to use equal weights of red chili powder, mustard powder, and salt. For instance, if utilizing 100 grams of each, the same weight of mango pieces should be applied.
### Extra Flavorings
In various households, methi seeds (fenugreek) and garlic cloves are included to elevate the taste. The blend of these spices enhances the distinctive flavor of avakai, making it a favored accompaniment to meals.
## The Pickling Method
1. **Combining the Ingredients**: Mix the mango pieces with the spice blend (red chili powder, mustard powder, and salt) in a large bowl.
2. **Incorporating Oil**: Add the cold-pressed gingelly oil, ensuring it adequately covers the mango pieces.
3. **Storing the Pickle**: Transfer the mixture into a clean, dry jar. Seal it with a lid and cover with cloth. It’s crucial not to open the jar for at least three days to permit the flavors to blend.
### Final Touches
On the fourth or fifth day, gently stir the pickle with a clean ladle, and more oil can be added to enhance preservation. If creating a small batch, mixing can be done directly within the jar without transferring the mixture.
## Conclusion
Avakai is more than merely a pickle; it represents Andhra’s culinary heritage and is a reminder of beloved family traditions. The process of creating avakai is deeply rooted in love and attention, handed down through generations. As you prepare this exquisite mango pickle, you not only craft a flavorful condiment but also engage with the rich cultural fabric of Andhra Pradesh. Relish the tastes of avakai as part of your meals and honor the pride of Andhra’s culinary tradition.