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.

Nuvvulu Avakaya

This simple-to-make sesame mango pickle doesn't use any chilli powders and doesn't need a cheat's way to do it!

25 small green, raw, sour mangoes
1 kg groundnut oil
1 kg salt
1 kg sesame seeds, roasted and ground
1 tsp turmeric powder
1/2 tsp fenugreek powder
1/2 tsp cumin powder
1/4 kg mustard seeds (powdered without roasting)

For the seasoning:
1/4 kg sesame oil
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of asafoetida

Wash, clean and wipe dry the mangoes with clean cotton cloth. When thoroughly dry, cut into small pieces. Set aide.
To prepare the seasoning:
Heat the sesame oil in a kadai and add the mustard seeds. When they splutter, add the cumin seeds and asafoetida powder.
Allow to cool.
Place the mangoes in a dry, shallow bottomed bowl and add the salt, sesame-seed, turmeric, fenugreek, cumin and mustard-seed powders.
Check the seasoning and pour the groundnut oil slowly over the mangoes, stirring continuously. Transfer the contents to an airtight jar and allow to marinate for three-four days. On each day, it is advisable to sun-dry the jar for an hour or two.

Who said only mangoes can be pickled? Here are some simple, quick-to-make nouveau vegetable pickles. Take your pick!