# Mango Pickle Recipe: Avakai or Avakaya, Andhra’s Culinary Treasure
*Image Source: Sailu’s Food*
Andhra Pradesh, located in southern India, is celebrated for its diverse culinary traditions, with one of its most treasured delicacies being **avakai**, or mango pickle. Renowned for its vibrant taste and distinctive preparation techniques, avakai transcends mere condiment status; it represents culture and familial connections. The word “avakai” comes from “ava,” which signifies mustard, and “kai” or “kaya,” meaning raw fruit, underscoring its primary ingredients.
## The Heart of Avakai
Avakai is not merely a singular recipe but a collection of mango pickles, each featuring its unique flair. Popular variations include:
– **Bellam Avakai**: A sweet version of mango pickle.
– **Endu Avakai**: A sun-dried mango pickle.
– **Allam Avakai**: Pickle enhanced with ginger.
– **Nuvvu Avakai**: A sesame seed-based pickle.
– **Pesara Avakaya**: A pickle made from moong dal.
Despite the numerous variants available, the traditional avakai stands out as the most cherished, loved for its intense flavor and the nostalgia it triggers.
### An Essential Part of Andhra Cuisine
Every authentic Andhra meal is considered incomplete without avakai. Typically, it accompanies hot steamed rice, **mudda pappu** (mashed tur dal), and a generous serving of **ghee** (clarified butter). Side dishes such as vegetable stir-fry, **charu** (rasam), and **majiga mirapakayalu** (sun-dried chilies) elevate the experience, creating a fulfilling feast.
The onset of summer ushers in the much-anticipated mango season, accompanied by the time-honored tradition of crafting avakai. Families unite to create this adored pickle, filling large ceramic jars referred to as **jaadis** with the freshly prepared avakai.
## The Art of Pickling
The technique of preparing avakai is deeply rooted in tradition and demands accuracy. The mangoes selected must be firm, ripe, and blemish-free. Hand-harvested from trees, these should be used on the same day to guarantee freshness.
### Steps for Preparation
1. **Selecting Mangoes**: Opt for sour, firm green mangoes, discarding any that are bruised.
2. **Cutting the Mangoes**: After soaking the mangoes in water for an hour, they are dried and cut into equal pieces, keeping the kernel intact. The pith is removed, and the mango pieces are cleaned and air-dried.
3. **Spice Mixture**: Essential ingredients for the pickle include freshly ground mustard powder, red chili powder, crystal salt, and cold-pressed gingelly oil (sesame oil). The ratios of these components are vital for achieving the desired taste.
### Avakai Recipe
Here’s a straightforward recipe to prepare a small batch of avakai using three medium-sized mangoes:
#### Ingredients:
– **Mangoes**: 3 medium, firm and tart
– **Red Chili Powder**: 100 grams
– **Mustard Powder**: 100 grams
– **Crystal Salt**: 100 grams
– **Cold-Pressed Gingelly Oil**: 1 1/4 cups
– **Methi Seeds**: 1 1/2 teaspoons (optional)
– **Garlic Cloves**: 1/3 cup (optional)
#### Instructions:
1. **Prepare the Mangoes**: Cut the mangoes into uniform pieces while ensuring the kernel remains intact. Thoroughly clean and dry them.
2. **Mix the Spices**: In a bowl, blend equal portions of red chili powder, mustard powder, and salt. Modify amounts based on the quantity of mangoes used.
3. **Combine Ingredients**: In a large bowl, add the mango pieces, spice mixture, methi seeds, and garlic cloves. Blend thoroughly.
4. **Add Oil**: Drizzle the gingelly oil over the mixture, making sure it fully covers the mango pieces.
5. **Store**: Transfer the mixture to a clean jar, seal it with a lid, and cover it with a cloth. Refrain from opening the jar for at least three days.
6. **Mix After Few Days**: On the fourth or fifth day, give the contents a stir with a clean, dry ladle. If needed, add more oil to ensure the mango pieces are submerged.
### Concluding Thoughts
As you relish the flavors of avakai, you are partaking in more than just a pickle; you are embracing a rich tradition that has been handed down through the ages. The art of preparing avakai is a heartfelt endeavor, often involving the