Thursday, June 6, 2013

DRY MANGO PICKLE/ ஆவக்காய் ஊறுகாய்/ आम का अचार)

When I read about the history of Pickling from Wikipedia, it was indeed surprising to note that Pickling began 4000 years ago where Indian Cucumbers were prominently used. Pickles were used as a way to preserve food for out-of-season use and for long journeys, especially by sea. Pickling may also improve the nutritional value of food by introducing B Vitamins by Bacteria. 

Quite Interesting!

Here's the first post on "Pickle Varieties".. and an extremely popular South-Indian Pickle. The most optimum mango used for this pickle is AAVAKKAI/AAVAKAAYA.

Raw Mangoes (Firm) - 8 cups
Table Salt - 3/4 cup (If Rock Salt, then 1 cup)
Red Chilli Powder - 1 cup (Sun dry for 2-3 hours for best results)
Powdered Mustard Seeds - 1/2 cup  (Sun dry mustard and grind)
Turmeric Powder - 1/4 cup
Gingely/Til oil - 2 cups
Fenugreek seeds - 1 tbsp
Chick Pea (White/Black) - 1/2 cup



  • Wash the raw mangoes, cut into cubes with shell (It is better to get it cut from the seller, as these mango is too hard to be cut into cubes using usual knife) and wipe of the moisture with a cloth. Let it dry completely.
  • Add Red Chilli Powder, Mustard Powder, Turmeric Powder, Fenugreek seeds, Chick Pea and Salt with 1 1/2 cups of Gingely/Til Oil to an Air Tight, Clean & Dry container.
  • Mix well using Dry & Clean Spatula. 
  • Add cut raw mangoes to the mixture and the remaining Oil. Stir well and close the container.
  • Let it remain for 10 days (Stir once a day for these 10 days).

You can start consuming after the span of 10 days. But for best results, it is apt to wait for a month. The more the raw mangoes remain in the solution, better the taste.
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