Avakkai pickle or Avakkai manga Urugaai also known as Cut Mango Pickle is a joy to make even for a beginner during the mango season. The process is very easy and its also a no cook pickle if you sun dry the spices. Its as easy as ABC…, cut, mix and rest and the pickle is ready. Its also very economic and clean when you could make this at home instead of buying it from the shop. There’s no better combo than curd rice and Spicy Avakkaya on a hot summer day for lunch. Amma learned this pickle while living in Andhra after her marriage and I have been following her recipe all these years.
I have stopped cutting the mangoes with kitchen knives long back as I have broken many a knives in my attempt to cut them with the kernels. Amma had a large knife that resembled a sickle and she used to cut the mangoes with ease along with the kernels and earlier even in shops they used to cut them and give if we requested. But now-a-days, they are not that obliging as they used to be.
In the shop where I usually buy vegetables, they sell a special variety of mango from Andhra that is specifically used for pickling purpose during every season. I always buy only that one as there is a huge difference in the taste when compared to the normal mango variety.
When I made this pickle for the first time years ago, I heated the oil and added it to the pickle as the smell of the raw gingelly oil does not sit well with me and really regretted it and got an earful from my mother too. The aroma of the pickle changes dramatically. So if you are like me, trust me when I say to add the oil with out heating it even if you do not like the smell of it. Only then, the avakkai pickle will smell and taste awesome. The raw smell of the oil goes off after it gets to live with the mango pieces and the spices.
- Many use either chick peas or garlic while making this pickle but in my family they do not follow this tradition. We make it only with mango pieces and do not use garlic as it cannot be eaten during fasting days.
- You can also roast the fenugreek and mustard in microwave oven or alternately you can also dry them under hot sun for few hours before grinding.
- Make sure you cut the mango pieces into small bite sized pieces. The bigger the pieces, the longer it takes to soften while soaking in the oil.
- Use rock salt (crystal salt) as it acts as a preservative. Avoid using table salt.
- Traditionally gingelly oil is used for making this oil. Do not use any other oil as you will not get the authentic taste of the pickle.
- As I always use homemade red chili powder, I used the same. Else either roast or sun dry whole dry red chilies and grind to a powder with other spices.
- If you want the pickle to be very spicy, increase the red chili powder by 1/4 cup.
- Sterilize the bottles well and sun dry them before storing the pickle.
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Labels: Gluten Free, Pickles, South Indian Lunch, Vegan Recipes, Vegetable: Mango