Pickled Green Mango (Aavakaaya)

Name: Pickled Green Mango (Aavakaaya)
Ingredients: 12 medium-sized raw sour mangoes; 2 tsp turmeric powder; 250 g (8.75 oz) mustard powder; 250 g (8.75 oz) red chile powder (increase as desired); 500 g (17.5 oz) crystal salt (powdered); 150 g (5.25 oz) fenugreek seed powder; 250 g (8.75 oz) garlic paste; 250 g (8.75 oz) garlic flakes; 1 kg (35 oz) sesame oil (gingelly oil)

Sauces & condiments
Indian & South Asian
Vegetarian
Vegan

Ingredients

12 medium-sized raw sour mangoes
2 tsp turmeric powder
250 g (8.75 oz) mustard powder
250 g (8.75 oz) red chile powder (increase as desired)
500 g (17.5 oz) crystal salt (powdered)
150 g (5.25 oz) fenugreek seed powder
250 g (8.75 oz) garlic paste
250 g (8.75 oz) garlic flakes
1 kg (35 oz) sesame oil (gingelly oil)

Steps

Soak the raw mangoes in water for 10 minutes and dry them with a clean cloth.
Slice each of the mangoes vertically in half in such a way that the hard stone in the inside of the mango is also cut into two parts, with each part firm on the two halves.
Remove the seed. Scrape the wafer-thin layer attached to the stone with a spoon.
Cut each half of the sliced mango into 4–5 pieces. Each and every piece should contain a portion of the stone, without which the piece will soften too quickly.
Clean the cut pieces with dry cloth. Transfer the cleaned pieces to a basin.
Sprinkle the turmeric powder on the mango pieces and mix with dry hands.
Pour half of the oil on the pieces,and mix well with your hands. It is essential to mix the pieces with oil first before adding any other ingredients. This will help the pieces to retain their firm texture.
Mix the powdered salt with the mango.
Mix the mustard powder, red chili powder, garlic paste, and fenugreek powder together in another container. Add half of the remaining oil to the powders and mix to a consistency that can be held in a fist.
Mix the paste well with the mango pieces. Add the remaining oil to the pieces and mix well.
Cover the basin firmly with a lid. If the basin used for mixing doesn’t have a proper lid, transfer the contents to a porcelain jar or a clean plastic container with a firm lid. Tie a neat thick cloth over it and store it in a cool dark shelf.
Open the lid after 3–4 days, mix well, and taste it. The quantity of salt and chili powder needed in the pickle differ depending on several factors. Add salt and/or chili powder if necessary but be cautious in the quantity. The added quantities should be small to only tweak the taste and not alter completely. Those who want to add garlic flakes can do so now.
Transfer the contents to glass, plastic, or porcelain jars.

More recipes with mango, turmeric, mustard, chile peppers, fenugreek, garlic or sesame oil

Adapted from “Pickled Green Mango (Aavakaaya)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

12 medium-sized raw sour mangoes

2 tsp turmeric powder

250 g (8.75 oz) mustard powder

250 g (8.75 oz) red chile powder (increase as desired)

500 g (17.5 oz) crystal salt (powdered)

150 g (5.25 oz) fenugreek seed powder

250 g (8.75 oz) garlic paste

250 g (8.75 oz) garlic flakes

1 kg (35 oz) sesame oil (gingelly oil)

Steps

Soak the raw mangoes in water for 10 minutes and dry them with a clean cloth.

Slice each of the mangoes vertically in half in such a way that the hard stone in the inside of the mango is also cut into two parts, with each part firm on the two halves.

Remove the seed. Scrape the wafer-thin layer attached to the stone with a spoon.

Cut each half of the sliced mango into 4–5 pieces. Each and every piece should contain a portion of the stone, without which the piece will soften too quickly.

Clean the cut pieces with dry cloth. Transfer the cleaned pieces to a basin.

Sprinkle the turmeric powder on the mango pieces and mix with dry hands.

Pour half of the oil on the pieces,and mix well with your hands. It is essential to mix the pieces with oil first before adding any other ingredients. This will help the pieces to retain their firm texture.

Mix the powdered salt with the mango.

Mix the mustard powder, red chili powder, garlic paste, and fenugreek powder together in another container. Add half of the remaining oil to the powders and mix to a consistency that can be held in a fist.

Mix the paste well with the mango pieces. Add the remaining oil to the pieces and mix well.

Cover the basin firmly with a lid. If the basin used for mixing doesn’t have a proper lid, transfer the contents to a porcelain jar or a clean plastic container with a firm lid. Tie a neat thick cloth over it and store it in a cool dark shelf.

Open the lid after 3–4 days, mix well, and taste it. The quantity of salt and chili powder needed in the pickle differ depending on several factors. Add salt and/or chili powder if necessary but be cautious in the quantity. The added quantities should be small to only tweak the taste and not alter completely. Those who want to add garlic flakes can do so now.

Transfer the contents to glass, plastic, or porcelain jars.