Mango Pesara Avakaya Pickle

Mango Pesara Avakaya | Pesara Avakaya | Pesara Avakaya Pickle | Moong Dal Avakaya | Mango Pickle With Moong Flour

Mango Pesara Avakaya Pickle

Ingredients of Pesara Avakaya Pickle :

1. Raw Mango - 5 Cups of mango pieces
2. Red chili powder - 1 Cup
3. Salt - 3/4 cup
4. Powder of yellow moong dal - 1 Cup
5. Turmeric - 1/2 spoon
6. Garlic - approx. 10 garlic cloves
7. Sesame oil/gingelly oil - approx. 250 ml

Optional:-

• Hing - a pinch of
• Jeera powder - 1/2 spoon
• Fenugreek/Methi seeds powder - 1/2 spoon
• Mustard seeds powder - 1 spoon

Preparation of Pesara Avakaya Pickle :

• Sun dry the yellow moong dal and Mustard seeds for around an hour to ensure that it is completely dry and moist free and make a fine powder of them separately.

• Dry roast the Fenugreek seeds and grind them in a fine powder.

1) Wash and wipe the mangoes with a dry cloth.

• With the help of the sharp thick knife cut the mangoes into pieces in the desired size with the inner shell intact.
• Discard the seed and remove a thin white layer over it.
• Clean the pieces from all the sides with a dry cloth so as to ensure that they are dried well.

cleaned mango pieces

cleaned mango pieces

2) In a big bowl, take salt, red chili powder, yellow moong dal powder, garlic cloves, turmeric, & hing and mix well.

Spices for Avakaya Pickle

3) This step is optional:
Add fenugreek seeds powder, mustard seeds powder and jeera powder to it & mix it.

Spices for Avakaya Pickle

4) Meanwhile add some amount of oil to the bowl of mango pieces so it get wet with oil.

5) Add the oil dipped mango pieces in the mixture of spice powder & mix well.

mango pieces in the mixture of spice powder 

6) The pickle mixture will look like the spices coated to the mango pieces.

Mango Pesara Avakaya Pickle

7) Now add the remaining oil to it until the pickle is half dipped in oil and transfer the pickle to a sterilised dry jar and cover it with lid and keep it aside for 2-3 days.

• After day-2 check it if some oil might have started floating over the pickle.

• Now check the taste of the pickle and if you feel it necessary then add sufficient salt accordingly if necessary and mix with a clean and dry spoon.

• 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 to it until the oil floats on top.

Mango Pesara Avakaya Pickle

8) Store Pesara Avakaya Pickle in a clean air tight plastic container or glass jar or pickle container.

Serving ideas of Pesara Avakaya Pickle :

Serve Pesara Avakaya Pickle with hot steamed rice and ghee, Upma, Khichdi, dosa, idli , Curd rice etc.

Mango Pesara Avakaya Pickle

Tips/Notes:

• Never store pickle in a steel container.
• Make sure that oil is floating on the pickle up to an 1/2" height for longer shelf life.
• Use mangoes which are of pickle variety (eg. Chinna Rasam Mango, Jalalu Mango) as they have less fiber in it, which are sour & raw and also cut them into the pieces with the inner shell intact.
• Use red chili powder which is specially used for pickles as they give a nice and bright red colour to the pickle and also is not so spicy.

Mango Pesara Avakaya Pickle can be preserved/stay for around  atleast a year or longer if all the tips are followed carefully.