Mango Pickle (Aavakaya) with plenty of garlic

Raw Mango pickle with plenty of garlic

It is summer time and a time for mangoes. Out of all the varieties of pickles, this Mango pickle (Aavakaya) recipe with plenty of garlic is my favourite. It has loads of flavor, lots of spice, and is made of mango and garlic. I learnt it from a friend; actually exchanged our recipes. It is so tasty; you have to eat it to believe it. Mixed with hot rice and ghee, and papad to accompany, it is heavenly!

Raw Mango pieces

  • Mango pieces – 7 cups
  • Chilli powder – (less than) , 1 cup
  • Mustard powder – (less than) , 1 cup
  • Salt – flat 1 cup
  • Garlic paste – flat 1 cup
  • Garlic, whole pods –
  • Methi (Fenugreek) powder – 1 tbs
  • Methi (Fenugreek) seeds– 1 tbs
  • Jeera (Cumin) powder – 1 tbs
  • Jeera (Cumin) – 1 tbs
  • Gingelli oil – 2 cups
Clean and cut mangoes into 1 cubes retaining the shell. Discard the seed.
Roast Jeera and methi and powder them. 
Mix salt, Chilli powder, Mustard powder, Methi and Jeera powders together. Mix garlic paste to the powdered mixture.
Thoroughly mix the masala paste to the mango pieces, in batches, making sure all the pieces are coated with masala.
Heat oil and add jeera and methi. Cool it and pour over the mango pickle. Leave it aside for 3 days. Mix it and store in a ceramic or glass jar and keep the jar in cool and dry place. It is ready to eat and will last a whole year.

Points to remember:
  • Mangoes have to be fully grown and firm. Discard soft or ripe mangoes.
  • After cleaning the mangoes, wipe them dry and make sure all the dishes are also dry. Dampness causes fungus.
  • You can vary the proportion of any other ingredients slightly, but not salt.
  • Pickle should be covered with oil. Less oil and pickle will develop fungus.


Popular posts from this blog

Secret Garden resort at Colomb bay, Patnem, South Goa

A drive through a beautiful land - Journey from Patnem to Quepem by road, Goa

Mana (India's last) Village