Avakaya Recipe (Avakai Pickle)

 Avakaya is a popular Andhra-style mango pickle known for its tangy, spicy, and slightly sweet flavor. Here's a basic recipe:

Yields: Varies depending on mango size

Prep time: 30 minutes

Fermentation time: 2-3 weeks

Ingredients:

 * 2-3 medium-sized raw mangoes (Totapuri or Banginapalli variety recommended)

 * 1 cup mustard powder

 * 1 cup red chili powder (adjust to taste)

 * 1/2 cup salt

 * 1/4 cup fenugreek seeds

 * 1/4 cup sesame oil

 * 1 tablespoon garlic cloves (optional)

Instructions:

 * Prepare the Mangoes:

   * Wash the mangoes thoroughly and pat them dry with a clean cloth.

   * Cut the mangoes into small pieces (about 1-inch cubes).

   * Remove the seeds.

 * Dry the Mango Pieces:

   * Spread the mango pieces on a clean cloth or tray in a single layer.

   * Allow them to air-dry in the sun for a few hours, or until they are slightly shriveled.

 * Combine Ingredients:

   * In a large bowl, combine the mustard powder, red chili powder, salt, and fenugreek seeds.

   * Mix well to ensure even distribution of spices.

 * Add Mangoes and Garlic (if using):

   * Add the dried mango pieces to the spice mixture.

   * If using garlic, add the garlic cloves to the mixture.

 * Add Oil and Mix:

   * Gradually add the sesame oil while mixing the mangoes and spices.

   * Mix well until all the mango pieces are evenly coated with the oil and spices.

 * Store the Pickle:

   * Transfer the mixture to a clean, sterilized glass jar.

   * Press down firmly on the mixture to ensure it is tightly packed.

   * Seal the jar tightly with an airtight lid.

 * Fermentation:

   * Store the jar in a cool, dark place for 2-3 weeks, or until the pickle has fermented to your desired taste.

   * Check the jar periodically. If the oil level drops, add more sesame oil to keep the mangoes submerged.

 * Enjoy:

   * Once fermented, Avakaya is ready to be enjoyed.

   * Store in the refrigerator for longer shelf life.

Tips:

 * Mango Selection: Choose firm, raw mangoes for the best results.

 * Spice Level: Adjust the amount of red chili powder according to your preference.

 * Hygiene: Ensure all utensils and containers are clean and dry to prevent contamination.

 * Patience: Avakaya takes time to ferment, so be patient and let the flavors develop.

Note: This is a basic recipe. There are many variations of Avakaya, some including ingredients like curry leaves, fenugreek seeds, and even shrimp.

Enjoy your homemade Avakaya!