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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.
Short entryFruit
Recipe
No fixed amounts recordedThe sources we found give no fixed amounts.
Firm, sour raw green mangoes, washed and cut into medium pieces
What changes:Firm raw mangoes are chopped with a sharp blade and dried until no moisture is left
Step 1 of 4
Cut firm mangoes in swift strokes and dry the pieces
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
The pieces are dried in the shade until no moisture is left.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
At a glance
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 with garlicIncludes a significant amount of garlic (Vellulli avakaya).
Safety
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.
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.