Wednesday, May 23, 2012


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As I mentioned in my earlier post, I am posting here another mango avakaya recipe.While we prepare lots of regular varieties every year as I had highlighted in my earlier post, this year we tried preparing a different type of pickle. Groundnut avakaya is not very common and is prepared in northern part of Andhra Pradesh. If you are a pickle lover, you must try this one for sure. The flavor and taste of groundnut powder in this pickle is truly amazing and we loved it to the core and in fact finished most of what we prepared in the first week itself. The only problem with this pickle is the shelf life which is less. When prepared carefully, it would stay for 15-20 days and for a month if refrigerated.I have lots of pickle recipes lined up and I promise to post one pickle recipe every week.
Palli Avakaya | Groundnut Avakay | Mango Pickle with Groundnut powder:
(makes approx 3 cups)
Shelf life: 15-20 days

2 1/2 cups Mango pieces(pickle variety,see the notes)
1/2 cup Groundnuts
1/2 cup Red chili powder(see notes)
1/2 cup (minus 1 tbsp) Salt(use salt less than 1/2 cup)
1/2 cup Sesame oil

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.
  • Dry roast ground nuts until slight golden in color and cool it.Remove the skin and grind groundnuts to a fine powder.
  • Now take a big bowl and mix the groundnut powder,red chili powder and salt until everything is mixed well.
  • 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 1/4 cup oil to the spice coated mango pieces and mix well.
  • Put the masala coated mango pieces and all the remaining masala in the sterilized jar add 1/4 cup 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 perfect and slightly salty as the pickle has to be yet marinated for a day or two 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.
Serve it with hot rice and ghee.
  • Use pickle variety mangoes which are sour and also cut them in to the pieces with the inner shell in tact.
  • 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 to a week.It stays good for 10-15 days if refrigerated.
  • You can easily double or triple the recipe,the basic rule is to use 4 cups of mango pieces with 1 leveled cup salt,1 cup red chili powder and 1 cup groundnut powder.

Check out my earlier Mango pickle posts:Link


Lakshmi said...

alamak! I never tasted this lor! Looks yummo, can parcel this over to me?

Jeyashris Kitchen said...

Wow very tempting pickle, quite mouthwatering

Sudha Sabarish said...

Wow yummy pickle.Never heard about adding groundnut in the pickle.Sounds good.

Kaveri Venkatesh said...

Mouthwatering avakay...Would love to eat mixed with some plain rice and gingely oil.

Akila said...

My mouth is watering here

Shobha said...

Never tasted this with other masalas needed..that's nice and simple.

Spice up the Curry said...

pickle looks very good. finger licking

Priya Suresh said...

Salivating here, irresistible pickle..Wish i live near u.

Sensible Vegetarian said...

Looks superb, another new version of Avakai.

FewMinute Wonders said...

I have tasted the ones with garbanzo beans, would love the one with peanuts. Looks so mouthwateringly delicious.

Sobha Shyam said...

adding peanuts in pickle is new to me, it must have tasted really yummy rt :)

Unknown said...

New to your space....happy to land here nice avakaya

Unknown said...

Not tasted this one, looks yum!, must be a regional delicacy, will try it. I just put up my Avakkaya on the blog and referred to your site for variations :-), hope that is ok with you.

Savi-Ruchi said...

I am thinking of not visiting your blog until mango season is over ;) You tempt me to the core with such beauties & I cannot resist :D
If only I could get raw mangoes here (sob, sob)

Unknown said...

Tongue tickling pickle....looks yum

radha said...

Never had palli avakaya. I can eat any pickle, any amount.

Hamaree Rasoi said...

Mouthwatering pickle...Are u bringing this to Blr? :-p

Hamaree Rasoi said...

Mouthwatering pickle...Are u bringing this to Blr? :-p

Rajee Mani said...

Yummy pickle. Avakai is awesome and adding peanuts to it - I can only imagine how divine that must be :-)

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