Indian Mango Pickle (Avakaya) Recipe

Raw mangoes: These are the star of the pickle, providing a tart and firm texture.

Mustard powder: Adds a pungent and slightly bitter flavor that is characteristic of Indian pickles.

Red chili powder: Brings heat and vibrant color to the pickle.

Salt: Acts as a preservative and enhances the overall flavor.

Sesame oil: Gives a rich, nutty taste and helps in preserving the pickle.

Fenugreek seeds: Adds a slightly sweet and nutty flavor when roasted and powdered.

Turmeric powder: Provides a warm, earthy flavor and a bright yellow color.

When preparing raw mangoes for this recipe, ensure they are thoroughly washed and dried to prevent any moisture from spoiling the pickle. Cut the mangoes into uniform pieces to ensure even coating of the spices. Use a clean, dry spoon each time you handle the pickle to maintain its longevity and prevent contamination.

• raw mangoes - Substitute with green apples: Green apples provide a similar tartness and firm texture that mimics the raw mangoes used in the pickle.

• mustard powder - Substitute with ground yellow mustard seeds: Ground yellow mustard seeds can provide a similar pungent flavor and heat as mustard powder.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper offers a comparable level of heat and color to red chili powder.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, maintaining the same level of salinity.

• sesame oil - Substitute with mustard oil: Mustard oil has a strong, pungent flavor that complements the spices in the pickle, similar to sesame oil.

• roasted and powdered fenugreek seeds - Substitute with ground cumin: Ground cumin can provide a warm, earthy flavor that complements the other spices in the pickle.

• turmeric powder - Substitute with ground ginger: Ground ginger offers a warm, slightly spicy flavor that can substitute for the earthiness of turmeric powder.

• Ensure the jar used for storing the pickle is clean and completely dry. Any moisture can spoil the pickle.
• Use a glass jar or a ceramic container for the best results. Avoid using plastic containers as they can react with the spices and oil.
• After transferring the pickle to the jar, make sure the lid is tightly sealed to prevent air from entering.
• Store the jar in a cool, dark place, such as a pantry or cupboard, away from direct sunlight. The pickle will continue to mature and develop its flavors over time.
• Shake the jar occasionally to ensure the mango pieces are evenly coated with the spices and oil.
• Once you start using the pickle, always use a clean, dry spoon to scoop out the desired amount. This prevents contamination and extends the shelf life.
• If you wish to store the pickle for an extended period, consider refrigerating it. The cool temperature will slow down the fermentation process and keep the pickle fresh for longer.
• For freezing, transfer the pickle to smaller, airtight containers. This allows you to thaw only the amount you need, minimizing exposure to air and moisture.
• Label the containers with the date of preparation before freezing. This helps you keep track of the pickle's age and ensures you consume it while it's still at its best.
• When ready to use, thaw the pickle in the refrigerator overnight. Avoid using a microwave to defrost, as the heat can alter the texture and flavor of the pickle.

• Stovetop Method:

  1. Place a small pan on medium heat.
  2. Add a teaspoon of sesame oil to the pan.
  3. Once the oil is warm, add the leftover mango pickle.
  4. Stir gently for 2-3 minutes until heated through.
  5. Remove from heat and let it cool slightly before serving.

• Microwave Method:

  1. Transfer the mango pickle to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the pickle halfway through to ensure even heating.
  5. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the mango pickle evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for 10-15 minutes.
  5. Stir halfway through to ensure even heating.
  6. Remove from the oven and let it cool slightly before serving.

• Steaming Method:

  1. Place the mango pickle in a heatproof bowl.
  2. Set up a steamer pot with water and bring it to a boil.
  3. Place the bowl in the steamer basket.
  4. Cover and steam for 5-7 minutes.
  5. Carefully remove the bowl and let it cool slightly before serving.

• Mixing bowl: A large bowl used to combine the mustard powder, red chili powder, salt, fenugreek powder, and turmeric powder with the mango pieces.

• Measuring cups: Essential for accurately measuring out the raw mangoes, mustard powder, red chili powder, and salt.

• Measuring spoons: Used to measure the exact amount of roasted and powdered fenugreek seeds and turmeric powder.

• Spatula: Useful for mixing the mango pieces with the spice mixture and ensuring everything is well coated.

• Clean, dry jar: A storage container to transfer the pickle mixture into, ensuring it remains uncontaminated and ferments properly.

• Lid: Used to cover the jar, keeping the pickle mixture sealed and protected during the fermentation process.

• Spoon: Handy for stirring the mixture occasionally while it sits for three days to ensure even mixing.

Prepare ingredients in advance: Measure and mix mustard powder, red chili powder, salt, fenugreek powder, and turmeric powder ahead of time.

Use pre-cut mangoes: Buy pre-cut raw mangoes to save chopping time.

Sterilize jars beforehand: Clean and dry your pickle jars in advance to streamline the process.

Mix in batches: If making large quantities, mix the spice mixture and mango pieces in smaller batches for even coating.

Use a large mixing bowl: A spacious bowl makes it easier to combine all ingredients quickly and thoroughly.