Spicy and Tangy avakkai pickle is also called an Andhra Special Mango Pickle Recipe. This avakkai pickle is spicy, tangy, tempting and an absolute finger-licking side dish recipe with most forms of rice. It provides a nice accompaniment to the main course meal during lunch or dinner. Aloo paratha tastes even appealing with this avakkai pickle.
Now the mango season has started and my taste buds already started feeling the hot avakaya which my sister used to make every summer. This year the recipe is the one i m giving here.....
AVAKKAYA PICKLE....
Make sure it is hygienically used. Use a clean and preferably wooden spatula to take out pickles every time and close the lid just later. Leaving the used spatula inside might contaminate the pickles. If well preserved hygienically, these pickles last for a year and above.
Ingredients
3 Raw mangoes , chopped
1 cup Mustard seeds , powdered
1 cup Kashmiri red chilli powder
1 cup Salt
1-1/4 cup Gingelly oil
2 teaspoons Fenugreek Leaves ( Methi) , powdered
Garlic , a handful cloves
1 tablespoon Turmeric powder (Haldi)
To prepare Spicy And Tangy Avakkai Pickle With Turmeric, the sun dry mustard seeds and fenugreek seeds for 3-4 hours to make them a little crisp. Dry roast them for few seconds .If you don't get adequate sunlight. Powder them in a mixer.
Wash the mangoes properly and wipe dry with an absorbent cotton cloth.
Use a sharp knife to cut into bite-sized pieces. There will be a thin layer of pulp attached to the hard shell .Using a sharp knife Scrub and peel off.
In a big mixing bowl, add salt, chilli powder, mustard - fenugreek powder, and garlic.
Mix everything well. Pickle masala is ready to use.
Add in the diced mangoes and mix until they are well coated. Use a wooden spoon for better results to prepare this traditional recipe.
Take a big cleaned glass bottle/pickle container.
Add little masala coated mango into the jar. Pour some gingelly oil. Again add some more pieces and layer with oil. Do this till all the mango pieces are used up.
Finally, pour the leftover pickle masala and oil into the jar. Cover the lid and keep it aside for 2-3 days till all the oil comes above the pickles.
It would still be salty after you give a proper mix. Wait for a week from the day of preparation to use these spicy and tangy avakkai pickles.
Now the mango season has started and my taste buds already started feeling the hot avakaya which my sister used to make every summer. This year the recipe is the one i m giving here.....
AVAKKAYA PICKLE....
Make sure it is hygienically used. Use a clean and preferably wooden spatula to take out pickles every time and close the lid just later. Leaving the used spatula inside might contaminate the pickles. If well preserved hygienically, these pickles last for a year and above.
Ingredients
3 Raw mangoes , chopped
1 cup Mustard seeds , powdered
1 cup Kashmiri red chilli powder
1 cup Salt
1-1/4 cup Gingelly oil
2 teaspoons Fenugreek Leaves ( Methi) , powdered
Garlic , a handful cloves
1 tablespoon Turmeric powder (Haldi)
Method:
To prepare Spicy And Tangy Avakkai Pickle With Turmeric, the sun dry mustard seeds and fenugreek seeds for 3-4 hours to make them a little crisp. Dry roast them for few seconds .If you don't get adequate sunlight. Powder them in a mixer.
Wash the mangoes properly and wipe dry with an absorbent cotton cloth.
Use a sharp knife to cut into bite-sized pieces. There will be a thin layer of pulp attached to the hard shell .Using a sharp knife Scrub and peel off.
In a big mixing bowl, add salt, chilli powder, mustard - fenugreek powder, and garlic.
Mix everything well. Pickle masala is ready to use.
Add in the diced mangoes and mix until they are well coated. Use a wooden spoon for better results to prepare this traditional recipe.
Take a big cleaned glass bottle/pickle container.
Add little masala coated mango into the jar. Pour some gingelly oil. Again add some more pieces and layer with oil. Do this till all the mango pieces are used up.
Finally, pour the leftover pickle masala and oil into the jar. Cover the lid and keep it aside for 2-3 days till all the oil comes above the pickles.
It would still be salty after you give a proper mix. Wait for a week from the day of preparation to use these spicy and tangy avakkai pickles.
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