Avakaya - Andhra hot pickle

Avakaya derives its name from the main ingredient used in making the pickle, aavalu (mustard seeds).  Many Telugu people would like to eat it along with rice, right from the time the mango pieces are mixed with the chili mixture. For those, who are not acclimatized to the taste, the same would be bitter!
Mango pickle after the pieces are soaked for 2 days, tastes very nice when eaten with hot rice and ghee, and thick curd (yogurt) by the side!

The pickle stays for more than one year, if all the precautions mentioned in pickle making -- introduction.


Avakaya, about a month after making:

Avakaya with garlic, about a month after making:

Mango pieces cut into equal size pieces:

 

 

Mango pieces mixed in chili mixture with some oil added, ready to be put into a jar:           

 

 

 

 

 

 

 

 

Fresh pickle put in a jar:                                                                                                               

 

 

 

Ingredients:

•      1 kg (2 lbs) chili powder
•      1 kg (2 lbs) mustard powder
•      1 kg (2lbs) salt
•      100 gm methi seeds (fenugreek)
•      4 tbsp. turmeric powder
•      25 medium size or 30 small size mangos
•      1 to 2 liters of oil

Directions:

1.      Wash and dry the mangoes.
2.      Cut them into 1 and 1/2 inch square pieces (cutting them along with the kernel).
3.      Clean each of the pieces with dry cloth again, removing the seed and the thin film around the seed. You may need to use a sharp knife to remove the thin film.
4.      Mix all the powders in a large plate.
5.      Add turmeric and methi seeds (fenugreek).
6.      Mix a cup of oil.
7.      Approximately, for one measure of the masala mixture, one and half measures of cut pieces are added.
8.      Put 2 cups of pieces into the mixture.
9.      Drop a few spoons of oil to the bottom of the vessel.
10.      Drop the mango pieces coated with chili mixture into the vessel.
11.      Keep adding the pieces and mixture till all the mango pieces are in the vessel.
12.      Top it with half of the oil.
13.      Cover and leave it in a cool dry place.
14.      By next day the volume of the pickle will be less.
15.      On the third day, mix it thoroughly, using a long dry spoon or by hand.
16.      Make sure that the spoon/hand reaches the bottom of the vessel.
17.      Add more oil. See that the pieces are completely immersed in oil.
18.      Oil must be at least 1 inch above the pickle level.
19.      Transfer the pickle into a dry airtight jar and keep in a cool dry place,
20.      Small amounts of pickle can be transferred into a small serving jar for daily use.
21.      Extreme care must be taken in handling the pickle with dry spoon.

Variation:

2 cups garlic peeled.
Add garlic to the prepared pickle and mix it well.
Make sure the oil is 1 inch above the pickle.
Keep covered and let it sit for a few days.
Mix it well once in between.
Avakaya with garlic will be ready to eat in 10 days.