I have been preparing aavakkai (or avakkai) every summer for the last 25 years. But I have never measured the ingredients. Everything is kannalavu( measured by eye). The measure of salt depends on the sourness of the mango. Here I am giving exact measures as told by my sister in law Padma. This is my entry for Sunita’s Think Spice, Think Mustard event.
How to pick mangoes for Aavakkai?
Selecting the mangoes for Aavakkai is as important as the preparation itself. Buy firm and sour mangoes. Orange sized mangoes would be ideal( though mangoes are not exacly round) for the pickle. Take a large plastic sheet or some old cloth to spread on the ground while the mango is being cut. Ensure the mangoes are washed and wiped dry before cutting. The inner shell should remain intact. All this will help you to make Aavakai that lasts long. Get the mangoes cut into 1 inch pieces.
Aavakkai with Oil on top for preserving. Oil riseson top after a couple of days. While serving oil should be drained.
- Raw mangoes – 1 kg
- Mustard seeds – 150 grams
- Red chilli powder – 150 grams(MTR is good)
- Salt – 150 grams
- Sesame oil – 250 grams
- Kabuli channa – 100 grams(optional)
- Purchase and get the mangoes cut as per instructions mentioned above.
- Spread the cut mangoes on a plate, wipe each piece with a clean white cloth.
- Grind mustard to a fine powder. Mix salt, chilli powder and mustard powder.
- In a dry Tupperware or glass container, place some mango pieces and spread some mixed powder, channa and pour some oil.
- Repeat this with remaining ingredients. Mix with a large laddle.
- In two days the oil will rise up. While serving drain the oil. The pickle should always have a layer of oil floating at the top .
Guntur chilli powder gives the exact flavour and taste. You can also get the chillies freshly ground in a mill if you are making large quantities.
You can increase the chilli powder as per taste.