BELLAM AVAKAYA | JAGGERY MANGO PICKLE | ANDHRA SWEET MANGO PICKLE

My blog is flooded with lots of pickle varieties as I didn't want to miss an opportunity to pickle them in this season. While the most famous pickle in Andhra is 'Avakaya(Mango pickle)' there are many other varieties which are equally well known in Andhra.This year we decided to prepare almost all varieties so that I could share it with you all.

Bellam Avakaya is a sweet Mango pickle prepared in Andhra.The main ingredient is Jaggery and this pickle would be sour,sweet and spicy at the same time.Due to the addition of jaggery this pickle turns to a deep brown in color.This pickle can be used as a multi purpose pickle and it tastes best with parathas,idli,dosa and rice.The shelf life of this pickle is more than an year and hence we prepare it in large quantities so that it can be consumed through the year.
BELLAM AVAKAYA | ANDHRA SWEET MANGO PICKLE:
(makes approx 1.5 kg)
Shelf life: 1 year

Ingredients:
5 Totapuri Mangoes
500 gms Jaggery
250 ml Sesame Oil
250 gms Mustard seeds
125 gms Red chili powder
125 gms Salt
2 tsp Fenugreek seeds
2 tsp Turmeric powder
1/2 tsp Asafoetida
Method:
cleaning the mangoes:

• Wash and wipe the mangoes with a dry cloth.You really need to have sharp thick knife to cut into 1" thick mango wedges with the inner shell in tact as shown in the pictures.Here in India the shop keepers does this job during the mango season.
• If the inner shell is in tact this will increase the shelf life of pickle.Take a sharp knife and scrub the inner shell to remove a thin white layer over it.This is another important step you should keep in mind otherwise the pickle gets spoil.
• Now take a dry cloth and wipe the pieces from all the sides ensuring that they are cleaned and dried well.
• Spread them over a dry cloth while you are preparing the spices for the pickle.

for making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.
• Grind mustard seeds to a fine powder.No need to roast them before grinding.
• Dry roast fenugreek seeds until slight golden in color and cool it.Grind fenugreek seeds to a fine powder.
• Now take a big bowl and mix the mustard powder,turmeric powder,fenugreek seeds powder,red chili powder and salt until everything is mixed well.
• Add grated jaggery,asafoetida to it and mix well.Do not bother if you have some small pieces of jaggery in it,they will melt in the pickle automatically once it is mixed.
• Add the mango pieces to it and mix well and apply the mixture all over the mango pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
• Add 200ml oil to the spice coated mango pieces and mix well.Take care that all the mango pieces are coated well with oil and spice mixture.
• Put the masala coated mango pieces and all the remaining masala in the sterilized jar add remaining 50 ml oil over it and cover it with lid and keep it aside for 2-3 days.
• On day-1 check it some oil might have started floating over the pickle.Now taste the masala mixture in the pickle,it should be slightly salty as the pickle has to be yet marinated for a week before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.I don't think it would be necessary if you follow the measurements accurate.
• Mix with a clean and dry ladle all over and repeat the same process on day-3.
• On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra sesame oil over the top until the oil floats on top.
• Store it in a clean air-tight tupperware container or glass bottle.This way your pickle stores for long with freshness in it and even the mango pieces do not get soft.This pickle can be stored for over an year.

Serve it with hot rice and ghee or it can be even served with paratha/dosa/idli.
Notes:

• Use only totapuri mango variety which are slightly sour and also cut them in to the pieces with the inner shell in tact.
• Because of the addition of jaggery this pickle turns to dark brown in color.
• Use red chili powder which is specially used for pickles as this variety gives a nice and bright red color to the pickle and also it is not very spicy.
• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• Increase the amount of sesame oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra sesame oil.
• This pickle stays good up for an year.

Variations:

• You can add 1/4 cup garlic pods with skin(remove all the extra layers) to the mango pieces. However it is optional.

Check out my earlier Mango pickle posts:

• North Indian style Aam ka Achar
• Maagaya/Sun dried Mango Pickle
• Bellam Avakaya(Jaggery Mango Pickle)
  
• Mukkala Pacchadi(Tiny mango pieces pickle)
• Pesara Avakaya(Mango pickle with Moong dal Powder)
• Palli Avakaya(Mango Pickle with Groundnut Powder)
• Avakaya/Andhra special Mango pickle
• Allam Avakay | Avakay with Ginger-Garlic paste
• Nuvvu Avakay (Mango pickle with Sesame powder)
• No oil Mango pickle(Water Mango pickle)