Avakaya Pickle By Chef Ajay Chopra
Avakaya Pickle is a traditional pickle (achaar) from South India. Chef Ajay Chopra shares the recipe for this tangy & tasty side dish.Read More
For Avakai Pickle
raw mangoes (cut into big chunks & sun dried)
1 tbsp mustard powder
3 tbsp red chilli powder
1/2 tbsp asafoetida
1 tbsp coriander powder
1/4 cup powdered rock salt
refined soyabean oil as required
- Cut the raw mango into big chunks.
- Add mustard seeds powder into it. Add asafoetida, coriander powder, red chilli powder, and powdered rock salt and mix well..
- Add oil to the mixture and again mix well. Keep in sunlight.
- After 3 days, give a mix.
- Transfer the pickle in a container. Keep the bottle in sunlight for 15 consecutive days.
Avakai is a traditional pickle (achaar) from South India. Pickle or achaar is a popular side dish in India. It is made with various ingredients and is known by various names across the country – Uppinakaayi in Kannada, Pachadi in Telugu, Loncha in Marathi, and Achaar in Hindi. Achaar made from any ingredient (lemon, raw mango, carrots, chillies, jackfruit) is spicy, tangy, salty and pairs well with rice, parathas or any other Indian dish.
Avakaya is a mango pickle from Andhra Pradesh. Traditionally, Avakaya is made during Indian summers when mango is available. The amount of oil and salt added to it ensures that it can stored for long or till the next summer.
The salty, tangy Avakaya Pickle is finger-lickingly tasty.