There is something about South Indian Pickles. Spicy Andhra pickles and Telangana chutneys are a treat. No one can resist it! Combine it with cold curd rice, Heaven!
If you like it vegan, eat it with some lemon rice or tomato rice. Mango pickles are so versatile. You can make it with ginger or garlic as main flavor. Both mango ginger and mango-garlic is amazing. Grate it and make a sweet chundo, Gujarati style, with jaggery. Make a traditional cut mango pickle or make one Sindhi style with chickpeas. If you like a sweet chutney style,make your own launji.
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Ingredients
- Green mangoes
- ginger
- fenugreek seeds
- mustard seeds
- asafoetida
- red chilies
- red chilli powder
- mustard oil /vegetable oil
- salt
- apple cider vinegar
Refer to recipe card for details.
Instructions
Peel ginger and fine chop in food processor or grate it manually.Repeat the same with mango.
Dry them in a bowl along with some salt ,for 4-5 hours in hot sun.
Roast mustard seeds, fenugreek and red chillies in a pan and grind them once cooled.
Now mix all the dry ingredients.
Oil the jar with 2 tablespoon mustard oil. Add the oil to the dry mixture along with apple cider vinegar.
Mix well and leave it in sun for 1 month.Mix every 10 days with a clean dry spoon.
Telugu Allam avakaya pickle| mango ginger thokku recipe
Ingredients
- ¼ cup ginger
- 1 cup sour raw mango
- ½ teaspoon fenugreek seeds
- 1 tablespoon mustard seeds
- 2 dried red chilli
- 1 tablespoon red chilli powder
- ½ teaspoon asafoetida
- 3 teaspoon salt or as per taste
- 2 tablespoon apple cider vinegar
- ⅓ cup oil mustard or vegetable oil
Instructions
- Peel ginger and fine chop in food processor or grate it manually.Repeat the same with mango.
- Dry them in a bowl along with some salt ,for 4-5 hours in hot sun.
- Roast mustard seeds,fenugreek and red chillies in a pan and grind them once cooled.
- Now mix all the dry ingredients.
- Oil the jar with 2 tablespoon mustard oil.
- Add the oil to the dry mixture along with apple cider vinegar.
- Mix well and leave it in sun for 1 month.Mix every 10 days with a clean dry spoon.
Notes
FAQ
It aids preservation and helps kill bacteria.
If you have used a wet spoon, pickle is likely to have it.
Variations
You can make the pickle really spicy by using hotter varieties of chilli like Guntur chilli. If you like it milder, use less. You can also use Kashmiri Red Chili Powder for colour and mild version.
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