Traditional Indian Homemade Mango Pickle Recipe!"

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)

Cooking Time

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

Step-by-Step-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.

Health Benefits

• Boosts Digestion: The spices used in mango pickle such as mustard seeds, fenugreek, and asafoetida aid in proper digestion and reduce bloating.
• Rich in Antioxidants: Raw mangoes and traditional spices are rich in antioxidants that help fight free radicals and support cellular health.
• Appetite Enhancer: The tangy and spicy flavor stimulates salivation and improves appetite, especially in summer months.
• Source of Probiotics (when fermented): Naturally fermented mango pickles promote gut health by providing good bacteria.
• Natural Preservatives: Traditional pickles often use oil, salt, and spices that act as natural preservatives without chemicals.