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Fruit from Andhra Pradesh
Avakaya is a Telugu pickle of sour raw mango, cut into pieces and dried, then coated thickly in mustard powder, red chilli powder and salt. It is packed tight in a jar, sealed under heated and cooled sesame oil and left in direct sun for several days, then matures over several weeks.
A short entry: the sources we found record only what is said here about Avakaya itself.
| Firm, sour raw green mangoes, washed and cut into medium pieces | [wp-avakaya] |
| Mustard powder, red chilli powder, salt and fenugreek powder | [wp-avakaya] |
| Sesame oil, heated and cooled | [wp-avakaya] |
| Garlic, asafoetida and turmeric (optional) | [wp-avakaya] |
What changes: Firm raw mangoes are chopped with a sharp blade and dried until no moisture is left
The pieces are dried in the shade until no moisture is left.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Avakaya is a Telugu pickle of sour raw mango, cut into pieces and dried, then coated thickly in mustard powder, red chilli powder and salt. It is packed tight in a jar, sealed under heated and cooled sesame oil and left in direct sun for several days, then matures over several weeks.
Avakaya gets its bite from a heavy coat of mustard powder and chilli under sesame oil, where North Indian aam ka achar is kept under mustard oil.
No safety study of avakaya was found. FAO notes that the high acidity of finished green mango pickles keeps the risk of food poisoning low, but that is for brined mango pickle in general.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says avakaya evolved as a way to keep sour mangoes for eating year round. It is usually made in summer, when green mangoes are most available, often as a family or community event.
