Aavakaaya is a variety of Indian Pickle originated in Andhra Pradesh in India. The main ingredients are raw, fully mature, fiberous, very sour mangos and a combination of spices. Pickling in India is an ancient art and has been used to preserve food for thousands of years. ... Andhra Pradesh : (ఆంధ్ర ప్రదేశ్; Āndhra Prādesh), is a state in South India. ... This article is about the fruit. ...

The mangos are cut into eight or ten pieces with the stone intact. Now, the chopped mangos are washed and completely dried. They are then pickled in porcelain jars with sesame (gingilly) oil, salt and a mixture of chilli powder, turmeric powder, mustard powder and fenugreek powder. The mixture is then allowed to mature for over four to eight weeks, taking care to periodically mixing the content to ensure uniform marinade. A figurine made of porcelain For the indie band Fine China see Fine China. ... Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... Chili powder is a spice mix consisting of various ratios of dried ground chile peppers, cumin, garlic and oregano. ... Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other South Asian cooking. ... Mustard being spread on bread. ... Binomial name Trigonella foenum-graecum L. Fenugreek, also called methi, is a crop plant grown as a potherb and for the spice made from its seeds. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ...

This pickle is very popular in Southern India, especially in the states of Andhra Pradesh and Tamil Nadu. Andhra Pradesh : (ఆంధ్ర ప్రదేశ్; Ä€ndhra Prādesh), is a state in South India. ... Tamil Nadu (தமிழ் நாடு, Land of the Tamils) is a state at the southern tip of India. ...

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Aavakaaya