Health

Try These Mango Pickles From South India (Recipe Inside)

July 13, 2022
Bharat Times

In many parts of India, it is almost impossible to think of a summer vacation without mangoes. In South India, these lovely memories are not only about fresh mangoes, but also about raw mangoes of various sizes that are pickled during the summer months. I remember large porcelain pots of Avakaya pickle making their way to Chennai from Tadimalla – my father’s ancestral village in the heart of the fertile West Godavari district of Andhra Pradesh. During a recent visit to the village, I relived those memories as I sampled this spicy pickle; it’s definitely the most Popular Pickle Exports from Andhra Pradesh, But this isn’t the only mango pickle you should try:

(Also read: 5 of our favorite pickle and chutney recipes that are heartwarming,

Here are 4 South Indian mango pickles to try:

Kalyan Pesara Manga Pickle (or) Instant Raw Mango Pickle – Recipe

A recurring feature of wedding ceremonies across South India, this spicy raw mango pickle is one of the easiest pickles you can make. This curd is a favorite with rice and tastes especially good with Kashmiri chili powder.

material:

2 medium sized raw mangoes, finely chopped
3 tbsp Kashmiri chilli powder
1/4 tsp turmeric powder
1/4 tbsp Fenugreek seeds
1/4 tsp mustard seeds
a pinch asafoetida
1/2 cup sesame oil

method:

  • Put chopped raw mango in a bowl
  • Sprinkle chili powder, turmeric and salt over the mango
  • Heat oil in a pan, add mustard seeds, fenugreek seeds, asafoetida and pour it over the mangoes.
  • Mix well and transfer it to an airtight glass jar

Manga Thokku – Recipe

material:

1 raw mango – large size / 250 g (‘Kili Mookoo’ mango works best)
3 tablespoons red chili powder
1/2 tsp asafoetida
2 tbsp salt as required
1/2 tsp fenugreek powder
1 tsp grated jaggery
1/2 tsp turmeric powder
5 tbsp sesame oil
1 tsp mustard seeds

method:

  • Wash, peel and grate the mango.
  • Heat 2 tbsp sesame oil in a pan and add mustard seeds and asafoetida. After the mustard seeds crackle, add grated mango and mix well.
  • Sprinkle turmeric powder and mix well.
  • Fry for a minute. Add red chili powder and salt; Mix well.
  • Add 3 tablespoons more oil to the mixture and mix well.
  • Let the thokku mix well with the oil on a low flame, till the oil starts leaving the thokku.
  • Add fenugreek powder, mix well and switch off the flame.
  • Cool the pickle and store it in an air tight container.

(Also read: 11 Best Pickle Recipes | easy pickle recipe,

Mango Thokku can be easily made at home.

Avakaya or Avakkai Pickles

Andhra’s most famous mango pickle combines green mangoes with powdered mustard seeds and an assortment of spices. The unique process involves cutting the mango into medium sized pieces with a special knife that does not damage the mango and the seeds. You get unique pieces of mango fused with a tough layer on the top (seed). The pieces are wiped dry and then pickled. My village version in West Godavari district also had chickpeas and garlic pods. The typical process involved maturing the mixture for about a month or two.

Vadoo Mangai Pickle – Recipe

This unique pickle is made from small sized mangoes. These mangoes are becoming difficult to find during the summer.

material

250 grams raw mango
4-5 tsp red chili powder
2 tsp mustard seeds, coarsely ground
3 tsp rock salt

Instructions

  • Wash mangoes thoroughly and cut long stalks.
  • Spread it on a cloth and air dry (mangoes should be moisture free).
  • Wipe dry a large glass jar with a cloth – making sure there are no traces of moisture or dirt
  • Add mango along with salt, red chili powder and mustard in the jar. Stir to combine. When the spice coating is applied on the mango, then close the jar with the lid.
  • Salt, chili powder and mustard will come together to make a gravy.
  • The process of pickling takes about 10 days. Do not open the jar or use a spoon to stir the mangoes at this point. Gently shake the jar twice a day just enough to mix the ingredients.
  • When you open the lid, after 10 days the mangoes reduce in size and become wrinkled with a brownish green skin. This shows that the pickle is ready to eat.

About Ashwin RajagopalanI am the proverbial slushie – a content architect, author, speaker, and cultural intelligence coach. School lunch boxes are usually just the beginning of our culinary explorations. That curiosity hasn’t waned. It has only gotten stronger as I have discovered culinary cultures, street food, and fine dining restaurants around the world. I have discovered cultures and destinations through cooking. I am equally fond of writing on consumer tech and travel.