Are you ready to embark on a culinary adventure that will tantalize your taste buds and elevate your meals? Meet the irresistible Avakaya Pachadi, a traditional Indian mango pickle that embodies the vibrant flavors of the Indian subcontinent. This delightful recipe is not just a condiment; it's an experience that brings together the tangy zest of raw mangoes and the warm embrace of spices, all wrapped in the richness of sesame oil. In just 15 minutes, you can create a jar of this mouthwatering pickle that will leave your family and friends begging for more. Dive into our recipe and discover the secret to making this delectable dish that promises to add a burst of flavor to any meal!
Ingredients
- 3 medium raw mangoes, chopped
- 1/2 cup mustard seeds
- 1/4 cup red chili powder
- 1/4 cup salt
- 1/2 cup sesame oil
- 1/2 teaspoon turmeric powder
Instructions
- Wash and thoroughly dry the raw mangoes using a clean kitchen towel. Ensure no moisture remains as water can cause spoilage during pickling.
- Cut the mangoes into medium-sized cubes, approximately 1-inch pieces, keeping the skin intact for traditional flavor and texture.
- Dry roast the mustard seeds in a pan over medium heat until they become fragrant and start to release their natural oils. Remove and let them cool completely.
- Grind the cooled mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
- In a large mixing bowl, combine the mango pieces, ground mustard seeds, red chili powder, salt, and turmeric powder. Mix thoroughly to ensure even coating.
- Heat the sesame oil in a pan until it reaches a slightly warm temperature, not boiling. This helps in better absorption of spices.
- Pour the warm sesame oil over the mango and spice mixture. Gently mix to ensure all pieces are well-coated.
- Transfer the pickle mixture into a clean, sterilized glass jar with an airtight lid.
- Allow the pickle to rest at room temperature for 2-3 days, shaking the jar gently once daily to distribute spices and oil.
- After 3 days, the Avakaya Pachadi will be ready to consume. Store in a cool, dry place and refrigerate after opening.
Tips
- Choose the Right Mangoes: Opt for medium-sized raw mangoes that are firm to the touch. The quality of the mangoes significantly affects the taste of the pickle.
- Dry Thoroughly: Make sure to wash and completely dry the mangoes before cutting them. Any moisture can lead to spoilage, so a clean kitchen towel is your best friend here.
- Roast Mustard Seeds: Dry roasting the mustard seeds enhances their flavor. Keep an eye on them; they should become fragrant but not burnt.
- Coarse Grind: When grinding the mustard seeds, aim for a coarse texture. This will help the spices cling better to the mango pieces.
- Warm the Oil: Heating the sesame oil until slightly warm (not boiling) helps in better absorption of the spices, enhancing the overall flavor of the pickle.
- Patience is Key: Allow the pickle to rest at room temperature for 2-3 days. This aging process is crucial for the flavors to meld beautifully.
- Storage Matters: Use a sterilized glass jar to store your pickle. Always keep it in a cool, dry place, and refrigerate after opening to maintain its freshness.With these tips, you’re all set to create a delicious Avakaya Pachadi that will have everyone coming back for seconds!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
