Whatever be the main course meal for lunch or dinner, there's one side dish that can never fail you. You guessed it - we're talking about pickle! Think about the pungent, sweet-sour aroma that instantly fills up the room when you open the bottle of mango pickle during your otherwise mundane lunch routine. Nostalgia much? We have already put up the recipe of easy mango pickle. So come along today, as we take you to Andhra and introduce you to the tangy flavours of Andhra mango pickle!
Sour mango about 800 grams
Chopped mangoes 6 cups
Rock salt powdered
1 cup Mustard powder 1 /4 cup
Kashmiri Red chili powder
1 cup oil 1.5 cups
Fenugreek seeds 1tbsp
Wash and chop mango
Avakai Pickle or Avakaya Pachadi is the famous raw mango pickle from Andhra. It is packed with aroma and flavor from the mango itself which should be sour and raw, from the spices like mustard and fenugreek and the sesame seed oil. This pickle has no tempering and oil is not heated. It stays good for at least a year if it is hygienically stored. At Desilicious Kitchen we have shown a spicy, tempting, lip-smacking yet simple recipe for this pickle.
When consumed in limit, pickles can be beneficial to your overall body metabolism. Research has found that pickles are rich in Vitamin K and have high nutritional value. So here we go with our Andhra mango pickle recipe:
Hey, wait! Have you checked out our other pickle recipes? Have a look: