Welcome to the land of Telugu and the Chillies. The pickles
of Telangana are as famous as the Pride of the Telugus
themselves. The range of pickles found here are just amazing,
any vegetable or meat can be converted into a pickle. The
ingenuity of the people here is such that they make pickle of
egg, and believe me its delicious!!
Today it’s just about impossible to disassociate the spicy
pickles from the Andhras. No self respecting Andhrite will ever
say that he never had the famous "Avakai", one of the
best known variety of mango pickles.
Summer is the time when most households are busy with the
preparation of pickles for the year. Mouth-watering aromas of
raw mangoes, hot oil, chillies and a variety of spices float
around the household. The pickles are first allowed to marinate
for a couple of days before the final adjustments to the
seasoning are done. It’s then that these pickles are stored in
special ceramic jars.
The preparation, storage and the taking out of the pickles is
almost a ritual. Not every one is allowed to touch the jars
holding the pickles, only the lady of the house or some other
members are allowed to touch it. In fact the scientists have
found an old wives tale that pickles spoil if handled by one and
The recipes of the pickles differ from one household to the
other; the recipe of the avakai (Mustard flavored) is
given below :
|Raw Mangoes (medium)
10 nos (each cut into 1’’ pieces)
|Red Chilli Powder
|Garlic pods (peeled)
|Cumin & mustard
Heat oil in a thick-bottomed pan and cumin and mustard
seeds once the oil is hot.
Sauté. Add the Ginger and garlic paste. Keep stirring
as this mixture froths a lot.Cook until the oil oozes out of the
Cool the mixture. Then add rest of the ingredients and
Store in a container tied with a cloth for two days.
Open on the third day mix and check for the seasoning.
Adjust the seasoning if required.
Store in an airtight ceramic jar. Take out pickle as
and when required. This keeps for a year.
P.s.- One teaspoon of vinegar can be added while mixing to keep the
mango pieces firm.
Reddy is a graduate in Hotel Management and Catering Technology
from Osmania University, presently working in Hyderabad.
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