is mango pickle good for health Mango pickle indian andhra avakaya pachadi

Today, I want to share with you a delicious recipe for instant mango pickle. Now, I know what you’re thinking - mango pickle? Trust me, once you try it, you’ll be hooked! This recipe is inspired by the traditional Kerala style mango pickle, which has a tangy and spicy flavor that perfectly complements any meal.

Instant Mango Pickle Recipe

To make this instant mango pickle, you’ll need the following ingredients:

• 2 raw mangoes, peeled and diced
• 2 tablespoons mustard seeds
• 1 tablespoon fenugreek seeds
• 1 tablespoon red chili powder
• 1 tablespoon turmeric powder
• 1 tablespoon salt
• 1/4 cup vegetable oil
• A pinch of asafoetida
• Curry leaves (optional)

First, let’s start by preparing the spice mix. In a small skillet, dry roast the mustard seeds and fenugreek seeds until they turn aromatic and start to crackle. Remove from heat and allow them to cool. Once cooled, grind them into a coarse powder using a mortar and pestle or a spice grinder.

Next, heat the oil in a pan over medium heat. Add the asafoetida and curry leaves, if using. Stir for a few seconds until fragrant.

How to Make Andhra-Style Mango Pickle

Andhra-style mango pickle, also known as Avakaya, is a popular South Indian pickle that is loved for its spicy and tangy taste. Here’s how you can make it:

• 3 raw mangoes, peeled and chopped into small pieces
• 1/2 cup chili powder
• 1/4 cup mustard powder
• 1/4 cup fenugreek powder
• 1/4 cup salt
• 1/2 cup sesame oil
• 1/4 cup chopped garlic
• 1/4 cup chopped ginger

In a large mixing bowl, add the chopped mangoes. Sprinkle salt over the mangoes and mix well. Allow it to sit for about 10 minutes, until the mangoes release their juices.

In the meantime, heat the sesame oil in a pan over low heat. Add the chopped garlic and ginger. Sauté until they turn golden brown and fragrant.

Now, let’s move on to the main recipe - instant mango pickle. This easy-to-make pickle can be enjoyed immediately, unlike traditional pickles that need to be fermented for weeks.

To begin, peel and dice 2 raw mangoes. The mangoes should be firm and slightly sour in taste. In a dry skillet, roast 2 tablespoons of mustard seeds and 1 tablespoon of fenugreek seeds until they release their aroma and crackle slightly. Remove them from the skillet and allow them to cool.

Once the roasted seeds are cool, grind them into a coarse powder. In a mixing bowl, combine the diced mangoes, mustard fenugreek powder, 1 tablespoon of red chili powder, 1 tablespoon of turmeric powder, and 1 tablespoon of salt. Mix everything together until well combined.

Heat 1/4 cup of vegetable oil in a pan over medium heat. Add a pinch of asafoetida and a few curry leaves, if available. Stir for a few seconds until fragrant.

Slowly and carefully pour the heated oil over the mango mixture. Give it a good mix, ensuring that all the ingredients are well coated with the oil and spices. Allow the pickle to cool completely before transferring it into a clean, airtight jar.

This instant mango pickle is ready to be enjoyed! Its tangy, spicy, and slightly sweet flavors will make your taste buds dance with joy. Serve it as a side dish with any Indian meal, or use it as a condiment to add a punch of flavor to sandwiches, burgers, or wraps.

Remember, this recipe is for an instant pickle that is meant to be consumed within a few days. It does not require any fermentation process, making it a quick and convenient option for pickle lovers. So go ahead and give it a try - I’m sure you’ll be pleasantly surprised!

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