Avakaya Pachadi | Raw Mango Pickle is a popular variety of Andhra cuisine.
Avakaya Pachadi | Raw Mango Pickle is spicy, sour, and pungent with a tongue-tickling taste. Indian cuisine is diverse and there are numerous ways to prepare every dish. Mango pickle is made in so many ways across India and every version tastes so much different from the others. “Avakaya” is a blend of two words. “Ava” means “mustard” and “kaya” means “raw uncooked vegetable or fruits” So, avakaya means raw mango with mustard. Basic avai is made by simply mixing fresh-cut mango pieces with mustard powder, red chili powder, fenugreek seeds, salt, and oil. You can preserve this pickle for a month in the refrigerator. So try to make this pickle in your kitchen and share your feedback with us.
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This pickle was prepared by a lovely Grandmom: Amruthavalli Chakravarthy From Karnataka
Tips and Suggestions by the Mom Chef:
- Roast the small mustard seeds lightly till a nice aroma begins to rise, let it cool down, and grind to make its fine powder.
- Adjust the oil quantity as per choice.
- If desired, you can add a little salt as per taste after 3 days.
- If you want, you can add groundnut oil instead of sesame oil.
- You can preserve this pickle for a month in the refrigerator.
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