Allam Aavakaya-Mango Raw Ginger-Garlic Pickle

Allam Avakaya Raw Mango Ginger-Garlic Pickle is very popular in Hyderabad. We can preserve this pickle for 6 to 9 months,without loosing its flavor and taste.Steaming hot rice is mixed with Allam Aavakaya (one or two mango pieces), and ghee (clarified butter) or groundnut oil, and made into handy balls and eaten. Aavakaya is often eaten with cooked rice and yogurt. Most people prefer to eat it along with Muddapappu (Pigeonpea Dal) and Neyyi (Ghee/Clarified Butter). Some people prefer to eat it within the 1–2 months period of preparation and is called Kotta Allam Avakaya.

Raw Mango Ginger-Garlic Pickle Recipe for  1 Kg Mango cut Pieces quantity.

Mangoes selection.The mangoes should be green,small or medium with  good fiber and pulp. Medium Pulp with average moisture content will be best. Per KG the mangoes should be weighed 6 to 8 nos.The skin of the mangoes should not be thin or thick,It should be medium. wash the mangoes and clean with a white dry cotton cloth and remove the butt The mangoes - meticulously chosen by experts, after much due diligence for this pickle - are cut into medium sized pieces approximately 2cmX2cm size using strong and ultra sharp cutters/knives in swift strokes so as not to structurally damage the pieces. These pieces are wiped clean and dry with a well absorbing soft cloth - usually an old sterilized cotton saree with no embroidery, stowed away for this purpose in foresight. remove the soft cut seed pieces and clean with white dry cotton cloth. dry the pieces under a ceiling fan and peel of the thin transparent skin of the hard shell of mango.Do not remove the hard shell.

Location of mangoes available in Hyderabad-Temple,near Begum bazaar fish market- The raw mango cut piece per KG is Rs 25/- year 2011.Available from 7:00 A.M onwards upto 7:00 P.M.

Mirchi powder:Three mango agmark Mirchi powder for Pickles. Prepared from finest Warangal bamboo Mirchi. SWASTIK BRAND. Required quantity per KG of mangoes is 125 grams or 0.125 KG

Location of Mirchi powder available: SWASTIK Mirchi store,15-6-519,Begum Bazar.HYDERABAD 500 012 AP.India.500 grams price is Rs.100(price on the pack is rs.150) May 2011

Husked Gingelly Oil: A.S husked Gingelly oil/Pappu nune, Agmark . Manufactured by Ambati subbanna & co., Oil firm,d.No18-1-12,PDP road, Samalkot-533 440 A.P,INDIA. www.ambatioils.com

Required quantity of oil is 250 grams or 0.250 KG, per KG of mangoes cut pieces

Location of availability at Begum bazar: All leading oil stores in Begum bazar,Hyderabad. 1KG. oil price is rs.130(price on pack is Rs. 157)May 2011.

SALT- Non iodized powdered salt , brand preferred is COW  brand.

Required quantity of salt is 250 grams or 0.250 KG, per KG of mangoes cut pieces.

Location of availability at Begum Bazar: All leading Kirana stores in Begum bazar,Hyderabad.

GINGER and GARLIC: medium sized skin peeled ginger garlic paste.

Required quantity of Ginger is 60 grams or 0.060 KG, per KG of mangoes cut pieces .

Required quantity of Garlic is 70 grams or 0.070 KG, per KG of mangoes cut pieces

Grind together the ginger and garlic into a fine paste.

Location of availability at Begum bazar: All leading Kirana stores in Begum bazar,Hyderabad.

 

 

Other ingredients required per KG of Raw mango cut pieces. 

1 tea spoon mustard seeds,1 teaspoon cumin seeds, 1 teaspoon fenugreek seeds,1 tea spoon Turmeric powder.2teaspoon mustard powder, 1tea spoon Fenugreek seed powder.

Pickle Preparation:

Heat oil in a non stick thick base PAN and add 1 tea spoon mustard,1 teaspoon Cumin seeds, 1 teaspoon fenugreek seeds and 130 grams of ginger-garlic paste.See that the moisture in Ginger garlic paste is evaporated and Now let the oil + GG paste,cool down to room temperature.

MIX 1kg raw mango cut pieces with 1 tea spoon Turmeric powder,2 teaspoon Mustard powder, 1tea spoon Fenugreek seed powder,250 grams salt,125 grams Mirchi powder.Mix well so that all the ingredients are sticky to mango pieces.Now add  oil +GG paste  and fill it in a Ceramic Pickle Pot container for 3 days and stir after 3 days. This Pickle will be ready to eat from 5 th day of preparation.

OIL and SALT powder can be added if required based upon individual taste.

 Pickle storage Pot. Once the mixed pickle is filled wrap the pot lid with white cloth.

Aavakaya
Aavakaya (The default one made with mustard seeds powder).

Quantity for 25 small or medium size raw mangoes OR 3 Kg's Raw Mangoes.

2Kg Gingelly oil .

1Kg Mirchi Powder.

1Kg Mustard Powder.

1kg  No iodized salt.

1/2(Half) Kg Peeled garlic pods.

3tea spoons fenugreek seeds.

Note: Cleaning,cutting of mangoes you need to follow as mentioned in above recipe. Brand of Oil/Mirchi powder/Salt and mangoes procurement as mentioned in above recipe.

Step-1 Mix cut mango pieces with Mirchi powder,Mustard Powder,Salt and Fenugreek seeds.

Step-2 Mix OIL to the above Mixture and preserve in Pickle pot as mentioned above recipe.

 

Varieties

This pickle is very popular in South India, especially in the states of Andhra Pradesh.
There are a wide variety of Mango pickles.

1. Aavakaaya (The default one made with mustard seeds powder)
2. Menthi aavakaaya or Menthikaaya (Includes fenugreek)
3. Nuvvulu aavakaaya (Includes sesame)
4. Maagaya (Made with raw, peeled and unstoned mango)
5. Thokku Maagaya (Maagaya including the mango peel)
6. Thurum Maagaya (Maagaya with grated mango)
7. Uduku Maagaya (Maagaya with boiled rather than raw mango)
8. Bellam Aavakaaya (A sweet variant of Avakaya made with Jaggery)
9. Allam Aavakaaya (A spicy variety including ginger-garlic paste)
10. Vellulli Aavakaaya (Aavakaaya with Garlic)
11. Senagala Aavakaaya (Aavakaaya with Bengal Gram or Chana)
12. Yendu aavakaaya (Aavakaaya with pickled, dried mango cubes mildly sweetened with Jaggery)
13. Pulihora Aavakaaya (Aavakaaya with taalimpu (Telugu) called Chaunk in Hindi)
14. Dosa Aavakaya (Mango replaced with a type of dosakaya (cucumber))