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Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, andhra avakaya (raw mango pickle in andhra style). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Andhra avakaya (raw mango pickle in andhra style) is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Andhra avakaya (raw mango pickle in andhra style) is something which I have loved my whole life. They are fine and they look fantastic.

Remove them from water and allow to dry. Easy snd tasty recipe and anybody can do this recipe. Traditional Chinna mukkala avakaya is traditional is mostly served during marriages.

To get started with this particular recipe, we must first prepare a few components. You can have andhra avakaya (raw mango pickle in andhra style) using 9 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Andhra avakaya (raw mango pickle in andhra style):

1. Take 4-6 cups cut mango pieces
2. Make ready 2 cups oil
3. Prepare 1 cup mustard powder
4. Make ready 2 cup mustard oil
5. Take 1 cup mustard powder
6. Take 1 cup red chilli powder
7. Get 1 cup krystal salt
8. Prepare 2 tsp methi seeds
9. Get 1/2 cup garlic

While I usually end up making Punjabi Mango pickle, but this year I made avakaya pickle. Avakaya pickle - Andhra style raw Mango Pickle. Andhra people prefer to prepare avakaya / gongura with plucked uniform sized mangoes. The mangoes should just start maturing so that it should be possible to cut there inner core.

Steps to make Andhra avakaya (raw mango pickle in andhra style):

1. Wash mangoes thoroughly and soak in a large wide pail or bucket for 1 hour.
2. Remove them from water and allow to dry.
3. Wipe them with a cloth They must be completely moisture free and dry. - - Remove any portions of stems still on the mangoes. Cut each mango into pieces
4. Peel the garlic cloves.this is optional
5. Powder the mustard seeds. add to a large dry utensil. Add methi seeds add - Powder the crystal salt. add red chilli powder, garlic. Mix all these.
6. Pour 1½ cups oil to another dry utensil.
7. Dunk the mango pieces in the oil a handful at one time. Take them off from the oil with a spoon. Add them to the spice mix. Coat them well with spice powder and add it to the bharani/  jar.
8. Repeat this process of dunking a handful of them in oil and then in the spice mix. Then to the bharani/
9. When you are done with this, if you are left with oil or any spice powder, just add the spice powder and then pour the oil to the jar.
10. Cover with a lid. Place a cotton cloth and then tie up - Keep this in a dry shelf for 3 full days. We wait for 72 hours.
11. On the fourth day, open the lid and then mix up using a dry ladle.
12. Taste the mango pickle and add little more salt if needed.
13. Wait till the next day to check if there is a layer of oil floating on the pickle, if not add the rest of the oil.
14. Do not skimp on the salt and oil, they act as natural preservatives to preserve mango pickle for many year. If there is not enough oil or salt, pickle may get spoil

Avakaya Pachadi is a traditional pickle variety from Andhra prepared with raw mango pieces,blended with oil,spices & marinated for the right amount of time. It's a known fact that Andhra is synonymous with 'Avakaya Pachadi' or Raw Mango Pickle, the king of pickles!! Mango pickle recipe, avakai, is a traditional Andhra pickle made with raw mango. Every Telugu home takes pride in making avakaya. Description: Traditional Mango pickle prepared with a combination of spices - mustard powder, red Description: A variation to regular Avakaya pickle with the dominant taste of sesame seed powder which adds a mild tone of sweetness to the pickle..

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