Aavakaaya (Raw mango) Pickle  Image via Wikipedia

Chili Powder and Other Spices Image via Wikipedia

Aavakaaya (raw mango) (Mangifera indica) is a kind of pickle popular in Andhra Pradesh, India. Aavakaaya, in Telugu language, is nothing but raw and sour mango available in plenty at Andhra Pradesh. The raw mango is loaded with essential vitamins and dietary fiber. The sour and pungent aavakaaya pickle has mustard powder, salt, red chili powder and few other spices as main ingredients. Once prepared with care, you preserve it for an year.

Ingredients

1) Aasafotida powder – one table spoon
2) Fenugreek powder – two tablespoon
3) Garlic 10 – 15 pods crushed (optional)
4) Kabuli channa – 100 grams(optional)
5) Mustard seeds – Quarter cup
6) Raw Mango pieces (don’t remove shell) – four cups
7) Red Chili powder – one cup
Salt – 150 grams
9) Salt – one cup
10) Sesame or Gingily oil – two cups
11) Turmeric powder – one tablespoon

Method

1) To start with wash the mangoes in water and remove dirt.
2) Take out from water. Use your kitchen towel and wipe out the moisture. If moisture is still found allow it to dry in shade for half an hour.
3) Cut the mangoes into medium (two inch) size pieces. Cut along with the shell (seed).
4) Dry roast mustard, Fenugreek and Kabuli channa Dal separately in a thick bottomed vessel. Collect them in separate bowl. Allow them to cool.
5) Once cool separately grind the items one after the other. Collect the powders separately in bowls.
6) Now your ingredients are ready. Take a wide bowl. Add sesame or gingily oil. Keep about half cup for later addition.
7) Add the turmeric powder to the oil. And mix the oil and turmeric powder well. Now with a wooden ladle transfer the mango slices and dip them in the oil mixture. Allow it to settle for five minutes.
After this add salt. Mix well till the oil and mango slices are integrated.
9) Once mixed well, add red chili powder and stir well with a wooden ladle till the ingredients mix well.
10) Now add mustard powder and stir well and also add fenugreek powder and kabuli channa dal powder and stir well.
11) Once the ingredients mixed well you may add crushed garlic pods as an optional item.
12) Mix the ingredients well. Add the remaining sesame oil and mix well once again
13) Collect the ingredients in a sterile jar. For few days cover the mouth of the jar with a pure mull cloth.
14) Preserve it in a cool dry place. You must drain oil and serve only the pickle

Reference Sources:

1) Aavakaaya http://en.wikipedia.org/wiki/Aavakaaya
2) Indian pickle http://en.wikipedia.org/wiki/Indian_pickle