📝 Introduction:

Summer is the perfect season to make traditional mango pickle – spicy, tangy, and full of flavor. Known as "Aavakaya" in Telugu households, this pickle is made with raw mangoes, mustard powder, and chili powder. It’s a nostalgic staple in South Indian cuisine and tastes best with hot rice and ghee!

🥭 Ingredients:

• (for approx. 500g pickle)
• Raw mango – 500g (washed & chopped)
• Mustard powder – 50g
• Red chili powder – 75g
• Salt – 50g (adjust to taste)
• Turmeric powder – 1 tsp
• Fenugreek seeds – 1 tsp (dry roasted & powdered)
• Asafoetida (Hing) – ¼ tsp
• Sesame oil – 200 ml (heated & cooled)

⏱️ Time Taken

• Preparation Time: 30 minutes
• Resting/Fermentation Time: 3 to 5 days
• Total Time (until ready to eat): 5 days (recommended)

👩‍🍳 Instructions:

1. Wash mangoes, dry them completely with a cloth, and cut into small cubes.

2. In a wide mixing bowl, add mango pieces, turmeric, and salt. Mix well and let it sit for 30 minutes.

3. Add mustard powder, chili powder, fenugreek powder, and asafoetida to the mango mixture.

4. Pour in cooled sesame oil and mix thoroughly until all pieces are coated.

5. Transfer to a clean, dry glass or ceramic jar. Cover and store in a dry place for 3–5 days.

6. Stir once a day with a dry spoon. It will be ready to eat after 5 days.

Tips:

1. Always use raw, firm, and sour mangoes.

2. Dry the mango pieces completely before mixing to prevent spoilage. 3. Use clean and dry utensils; moisture can spoil the pickle.

4. Store in glass or ceramic jars, not plastic or metal.

5. The longer it rests, the better it tastes – wait at least 5 days before serving.