Allam Avakaya is a Andhra style Spicy Mango Pickle which has ginger in it apart from the other regular spices. Here is a traditional recipe to make it.
India is certainly a nation of pickles. With so many states, we have a pickle that represents every state of our country, indeed! Avakaya is a popular pickle that is prepared by the Andhra people in the southern part of India.
It is made by using raw mangoes. The name ‘Avakaya’ is a combination of ‘ava’ which means mustard and ‘kaya’ which means mango. For preparing Avakaya, the Andhra people prefer using a variety of mangoes which are mostly uniform in size.
Also, they are particular about using fully raw and sour mangoes that are hand plucked from the tree for making Avakaya. Keeping the same in mind, I thought of preparing this Andhra Style Mango Pickle at home.
This particular one has ginger or Allam in it apart from the regular ingredients which are used to make Avakaya and hence the name Allam Avakaya. As my parents had sent us some of the choicest raw and ripe mangoes bought from a family friend’s orchard, making Andhra Style Mango Pickle got really easy.
Andhra Style Mango and Ginger Garlic Pickle / Allam Avakaya
- 8 cups Raw Mango (Washed, wiped and cubed)
- 1 tbsp Methi / Fenugreek seeds
- 1/2 cup Mustard seeds
- 2 cups Kashmiri red chilli powder
- 2 tsp Turmeric powder
- 1 and 1/2 cup Salt
- 1 cup Fresh Ginger Paste
- 3 cups Sesame oil
- Spread the mango pieces on a clean kitchen towel and let them dry for 3-4 hours.
- Heat oil in a pan until it is very hot.
- Remove the pan from heat and let the oil cool completely.
- Dry roast fenugreek seeds until slightly browned.
- Add fenugreek seeds and mustard seeds in a blender and blend to make a smooth powder.
- Add mango, fenugreek and mustard powder, red chilli powder, turmeric powder, salt and ginger paste in a bowl.
- Add half of the cooled oil and mix well.
- Transfer the pickle in a clean glass jar.
- Top with the remaining oil.
- Cover the jar with a lid or tie with a muslin cloth.
- Keep the jar in strong sun for 3-4 days.
- The pickle is ready to use now.
- Top the jar with more oil to make sure mangoes are covered with oil.