It's pickle-making time. Aruna Chandaraju has recipes from the North and the South. And short cuts, too!


Classic Avakaya
This is a typical mango pickle from Andhra Pradesh eaten as an accompaniment with steamed rice, mixed with ghee or freshly churned butter, curd rice, idlis, dosas, and upma!

25 green, raw, sour mangoes
400 g fenugreek (methi) seeds
1 kg salt
1 kg red chilli powder
1-1 1/4 kg sesame-seed oil (also called gingelly or til) (second preference: groundnut oil)
1 kg mustard powder
20 - 30 cloves garlic, peeled (optional)

Wash the mangoes thoroughly under running water, dry with a cotton cloth and set aside for a few hours till completely dry.
Cut the mangoes into small pieces (about four pieces each), and discard the seeds. While cutting, ensure that each piece has a part of the hard shell.
Place the mango pieces in a large, shallow bottomed bowl, and add the fenugreek seeds, salt, chilli and mustard powders, and most of the oil (saving about three or four tsps). Add the garlic, if using, and mix thoroughly. Transfer the contents into a dry, airtight jar. Pour the remaining oil on top and close the jar.
Set aside for three days.
Everyday, for three days, sun-dry the jar for a couple of hours. After each session, stir and mix the contents thoroughly so that the oil and spices are evenly distributed and do not settle at the bottom. Set aside.
The pickle is ready to be eaten in a week's time. If you prefer the pickle to temper down, wait for a fortnight or even a month. Mix the jar contents well each time before serving.

Pesara Avakaya
Another variety of mango pickle from Andhra Pradesh.

8 green, sour mangoes
1/4 kg yellow moong (or green gram)
1/4 kg red chilli powder
1/4 kg salt
1/2 kg til oil
1 tsp fenugreek seeds
1 tsp mustard seeds
a pinch asafoetida
a pinch turmeric powder

Wash, pat dry the mangoes and cut them into chunky pieces. Discard the seeds. Set aside. Dry roast the moong dal and grind it to a smooth powder.
Mix the moong dal powder with the mango pieces, and add the salt, chilli and turmeric powders, and half the oil. Mix thoroughly.
Heat a tbsp from the remaining oil and add the mustard and fenugreek seeds. Once they splutter, add the asafoetida. Roast well, remove from heat and add to the mango-moong -spice mixture. Mix thoroughly. Transfer to a jar and set aside. Add the remaining oil after three days and mix thoroughly again.

The Cheat's Way:

Mix the mango pieces, with the moong-dal powder, salt, chilli and turmeric powders. Also, mix in the fenugreek seeds, oil, all in one go. You may omit the seasoning.
You can serve within half a day.