Teepi Avakaya
This sweet and spicy Andhra sweet mango pickle is easy to make and absolutely delicious. Serve with steamed rice and ghee or curd rice.
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Ingredients
- 2 Medium Green Mangoes (3 cups chopped)
- ¾ cup Sugar or Jaggery
- ¾ cup Salt
- ¾ cup Red Chili Powder*
- ¾ cup Sesame seeds
- 2 tablespoons Mustard seeds
- 2 tablespoons Fenugreek seeds
- ¾ cup Peanut or Gingelly oil
Instructions
- Wash the mangoes well and dry them thoroughly. Leave the washed mangoes covered with a dish towel on the counter for couple of hours to completely dry them.
- Once dry, cut the mango into half lengthwise, this gets a little tricky if the seed is tough, so try to find the exact spot where the seed ends. Scoop out the seed and discard. Cube the mango into small bite size pieces. Try to make sure that each piece has the peel. Pat dry the pieces with a clean kitchen towel to make sure that there is no moisture on the pieces.
- Take all the pieces into a large non-reactive container like glass or stoneware bowl. Cover and set aside while you prepare the other ingredients.
- Dry roast sesame seeds until lightly browned on medium low heat. Set aside. Dry roast fenugreek seeds and mustard seeds separately.
- When all the spices are completely cool, grind each one separately.
- Heat oil in a small saucepan until very hot, turn off the heat and let it cool completely.
- Add sugar, salt, chili powder, all of the roasted fenugreek and mustard powders, sesame powder and the cooled oil. Mix well.
- At this point the pickle is a little thick, but as it sits the mangoes will ooze out their juices and will thin out over time. Cover tightly and let the pickle rest for 24 hours.
- Taste the pickle and see if it needs more more salt or sugar or chili powder. If it tastes good, then transfer to clean glass/ porcelain jars. But if you it needs anything to adjust the taste, then let sit for another 24 hours before transferring into jars.
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Notes
- While choosing mangoes to make this teepi avakaya:
- Choose fresh, bright green mangoes.
- Medium size is the best.
- They should NOT be soft when touched.
- Try to source 'pickle red chili powder'. This is bright, vibrant red, but it is not very spicy hot and is available in most Indian grocery stores. But if you are using regular chili powder, then use lesser quantity than mentioned in the recipe.
- Grind sesame seeds into a coarse powder. If you grind too much, it will end up into sesame paste. So blend in only short bursts.
- Mustard seeds tend to get bitter if ground too much, so be mindful of that.
- Make sure to use DRY spoons to take the pickle out of the jar. If not it is go bad very quickly.
- Store the sweet mango pickle in clean glass or plastic or stoneware jars. Make sure that the lids are airtight. You can store at room temperature for up to 2 months. For longer storage (up to 6 months), store in the refrigerator.
Nutrition
Serving: 2teaspoons | Calories: 61kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 1464mg | Potassium: 84mg | Fiber: 1g | Sugar: 4g | Vitamin A: 952IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
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