Pickles from Andhra (ఆంధ్ర ఊరగాయలు)-3

MANGO PICKLES -2


This is the third in the series on Andhra Pickles. The previous posts are here:

http://spiceomylife.blogspot.com/2010/05/pickles-from-andhra-i.html

http://spiceomylife.blogspot.com/2010/05/pickles-from-andhra-ii.html

4. Sesame Aavakaya ( तिल वाला आम का आचार - నువ్వు ఆవకాయ )

Sesame is also known as Gingely, is known as Til (तिल) in Hindi and Nuvvulu (నువ్వులు) in Telugu. The main ingredient here is sesame seeds.The colour of the seeds varies from creamy white to dark black. The whiter varieties are preferred for consumption.

The raw sesame seeds whose husk is not removed is a dusky white to light brown in colour and a bit bitter to taste. This is the whole seed known as Mudi Nuvvulu (ముడి నువ్వులు/నువ్వులు) in Telugu. This is a bit bitter to taste. Then there is the one where the husk is removed and seeds are polished/processed. This is more tastier and almost cream white in colour. This is known as Nuvvu Pappu (నువ్వు పప్పు). This is used for the pickle.

This is how they look. From light cream or dirty white to slightly brownish. Once the husk is removed and polished they look much cleaner and whitish.

Clean the Sesame seeds, roast till a nice roasted smell is given out. For roasting (toasting) heat a thick bottomed pan or kadhai and roast the seeds on low fire. Once roasted they will start popping all over. So be careful and immediately switch off the fire. Cool and powder it.

• All the ingredients are same as in sl 1, except that substitute 1Kg Mustard powder with 1Kg sesame seeds powder. 
• I don't add Fenugreek seeds or garlic. 
• A little quantity Mustard powder say one cup or up to 250 gms or so may be added. But this is not a must. The taste lies in the powdered sesame seeds.
• The rest of the process is same as in sl 1.
  

5. Jaggery  Aavakaya  (गुड वाला आम का आचार/- బెల్లపు ఆవకాయ )

Jaggery is known as Gud (गुड) in Hindi and bellam (బెల్లము) in Telugu. This is a product of sugar cane and very sweet when compared to sugar but much healthier and so widely used in Indian cuisine.

• Ingredients are same as for simple Avakaya pickle I explained in Sl 1 of my previous post.
• Some avoid Fenu greek seeds. But I have observed that some like to add it -either as it is or roasted and powdered.
• Some add garlic also. Around 100 to 250 gms of garlic can be added after peeling the pods and sliced if necessary.

Method I:

• The procedure of Mango Pickle as explained in simple Avakaya- sl 1 (of the previous post)is the same.
• In addition, 1kg to 1 and 1/2Kg Jaggery is made into a syrup. If needed add very little water. Cool it completely and add it to the pickle. This can be done on the third or fourth day, when the pickle is checked for its taste and finally mixed after adding oil. It takes a week or so for the tastes to blend in well. So leave it till then and use.

Method II:

• The ingredients are the same as above.
• The mango pieces (as in Sl 1) should first be mixed with salt (half of the quantity) and turmeric powder. Put them in a ceramic or a glass container. Cover and leave for 3 to 4 days, till the entire mixture is wet and juicy.
• On 3 or 4th day, squeeze out the juice from the pieces and place the juice (just for a day or few hours, keep aside, properly covered and store it away from moisture till required) and the pieces (till well dried) in the hot Sun. The pieces will take a day or two to dry.
• Mix chilli powder, mustard powder, remaining salt, (garlic and fenugreek seeds or powder if being added) thoroughly. Add the remaining oil kept aside (see sl 1) little by little and mix well. Now add the juice kept aside and mix well.
• Make a syrup of jaggery by heating it on very low heat. Add a little water if needed. Cool it well. Add this to the above mixture little by little and mixing well.
• Now add thedried mango pieces and mix thoroughly so that they are coated well.
• Put back the pickle in the ceramic or glass jars. Close the lid tighlty and leave for a week before using.

Method III:

• Process every thing as in Sl1 and leave the pickle for three to four days.
• On the fourth day, take the pickle in a wide plate or vessel and mix well. Check for the taste and add the required spices and the remaining oil kept aside. Mix thoroughly. 
• Grate the Jaggery add to the pickle and mix well. Leave it overnight. 
• Place the pickle in the hot Sun for three to four days, until the jaggery melts into thick syrup and all the tastes blend well. Mix it now and then when placed in the Sun each day. 
• Store in proper container and lid closed tightly. 

Method IV:

• Ingredients are same as above.
• Use small (smallest available) sized mangoes for this, as mangoes have to be used as a whole. 
• Either use the same quantity of spices and increase the quantity of mangoes (as we are using smaller size) or decrease the quantity of spices. 
• Grate Jaggery. Mix in all spices along with jaggery and a little of the oil (enough to wet the mixture). 
• Keep aside the remaining oil. 
• Place a cut in the form of + on each mango and slit in through the stone length wise. The base should be intact and the pieces should not get separated. Remove the seed inside but the hard shell should not be removed. 
• Loosely stuff in each of the mango with the spice mixture. 
• Pour some oil in a Jar and place some of the mangoes one by one into it and sprinkle a little of the left over spice mixture overthem. Again place few more mangoes and sprinkle a layer of spice mixture. Continue this till all the mangoes are placed and the spice mixture is exhausted. 
• Pour some oil on the top, close the lid tightly and leave for three days. 
• On fourth day remove the mangoes carefully and dry in the sun 4-5 days. Similarly mix the spice mixture in the jar, which by now will also have the juice from the mangoes and keep in the sun for few hours and store aside till the mangoes dry . 
• After the mangoes have dried, on the 6th day carefully roll them in the spice mixture stored earlier so that they are all well coated. Replace them in the jar along with the spice mixture. 
• Heat the remaining oil to a smoking point and cool thoroughly before pouring over the pickle in the jar. Cover properly before storing. The pickle will be ready to use within a week. While using the pickle one can separate the pieces or serve the mango as a whole.

Method V-Dried Avakaya (తీపి ఎండు ఆవకాయ):

• In this method follow the steps given in Method III above.  The amount of oil can be reduced to half-three fourths. (I need to verify this though. I am not so sure.)
• However(in the sixth step), the pickle should be placed in a big plate and allowed to dry completely. It will take a few days for this even if the sun is very hot. Once dry, the spice mixture should be powdery and not slushy like in the usual pickles.
• This can be stored as usual and used. In rainy season however, this pickle may become a little slushy because of the moisture content in the atmosphere.
• I remember that as children we used to eat pieces of this pickle like a candy instead of a pickle.

I am giving the ingredients for making smaller quantities of Pickle:

Raw Mangoes: 10 (medium sized) or 5 big
Red Chilli powder: 500Gms
Mustard Powder: 500Gms
Salt: 500Gms
Jaggery: 500 Gms
Fenugreek seeds(optional): 50 gms
Garlic (optional): 100gms
Oil: 750 gms to 1 Kg


Please let me know if you have any comments and suggestions. Since these are traditional methods and now a days many people are not aware of this, I would be grateful to you, if any one who has knowledge of these methods can add to my content or correct it or improve it so that we all can keep the tradition going. I have taken utmost care in recording the original methods of pickling and have posted them here, but still if there are any omissions or misses and errors so, please feel free to let me know.


I am going to post many more recipes on Mango Pickles and Chutneys...Keep an eye on my blog......