Allam avakaya | Mango ginger pickle

Name: Telugu Allam avakaya pickle| mango ginger thokku recipe
Prep time: 30 min
Cook time: 10 min
Ingredients: 1/4 cup ginger; 1 cup sour raw mango; 1/2 tsp fenugreek seeds; 1 tbsp mustard seeds; 2 dried red chilli; 1 tbsp red chilli powder; 1/2 tsp asafoetida; 3 tsp salt (or as per taste); 2 tbsp apple cider vinegar; 1/3 cup oil (mustard or vegetable oil)

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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.

allam avakaya - mango ginger pickle — mango ginger thokku

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Ingredients
Instructions
Telugu Allam avakaya pickle| mango ginger thokku recipe
FAQ
Variations

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.

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4.25 from 4 votes

Telugu Allam avakaya pickle| mango ginger thokku recipe

Mango ginger pickle or thokku is a much loved South Indian pickle.

Prep Time30 mins

Cook Time10 mins

Course: Pickles

Cuisine: Indian

Keyword: allam avakaya, south Indian mango ginger pickle, telugu mango ginger pickle

Servings:

Author: Gaurav

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

The chilies (whole/red chilli powder) mentioned above can be adjusted as per your taste.

The vinegar mentioned above can also be omitted ,if your mangoes are very sour. Just ensure that the pickle mix has enough oil to cover it from the top.

The mustard seed mix needs to be grinded just before adding to the pickle, if you have grinded the mix in advance, keep it in an air tight jar

FAQ

Why is achar kept in the sun?

It aids preservation and helps kill bacteria.

Why does Achar have fungus?

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.