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Bellam avakaya
బెల్లం ఆవకాయ: chunks of raw mango with their stone shell in a sweet-hot jaggery, mustard and chilli syrup
In the Godavari districts of coastal Andhra, the same May afternoon that produces a jar of fiery avakaya usually produces a second jar of bellam avakaya for the children and anyone who likes it sweet. The mangoes are hacked into chunks with their skin and the hard shell of the stone still attached, then tossed with chilli, mustard powder, salt and plenty of grated jaggery. Over three or four days the jaggery melts into a dark, glossy syrup that clings to every piece. It tastes sweet first, then the mustard catches the nose and the chilli warms the back of the throat; the mango stays firm and sour. Eat it with pesarattu, dosa, chapati or curd rice. The salt is about 8% of the mango weight and the fruit is acidic, so it keeps all year under oil in a dry jar. Common mistake: cutting the mangoes wet or leaving sap and water on them; any moisture invites mould, so dry each piece with a cloth. It is ready when no jaggery grains remain and a film of oil rises to the top. Chef's tip: wipe off the milky sap at the stalk end before cutting; it stings the skin and tastes bitter.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 24
Ingredients
For the pickle
- 2 ¼ lb raw green mangoes with hard stonesabout 3 large, firm and sour
- 3 ½ oz red chilli powderhalf hot, half mild and bright
- 3 ½ oz mustard powderfreshly ground black mustard seeds
- 2 ⅞ oz saltabout 8% of the mango weight
- 1 tsp fenugreek seeds
- ½ tsp ground turmeric
- 14 oz jaggerydry and finely grated; or dark muscovado
- ¾ cup gingelly (sesame) oil
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Method
0/8 doneStep 1: Sterilise a 2-litre glass or ceramic jar and lid: wash in hot soapy water, rinse, then dry in a 250°F oven for 10 minutes (or in strong sun for a few hours). Cool completely; the jar, bowls, spoons and your hands must be bone dry.
Step 2: Wash 2 ¼ lb raw green mangoes with hard stones, wipe the sap from the stalk ends and dry them completely, then leave them on a cloth for an hour.
10 minStep 3: With a heavy cleaver, cut each mango into 2–3 cm chunks, cutting through the hard shell of the stone so each piece keeps a bit of it. Discard the soft white kernel and its papery skin, and wipe every piece dry.
25 minStep 4: In a large dry bowl, mix 3 ½ oz red chilli powder, 3 ½ oz mustard powder, 2 ⅞ oz salt, 1 tsp fenugreek seeds and ½ tsp ground turmeric, then rub in 14 oz jaggery until evenly mixed.
5 minStep 5: Add the mango pieces and ½ cup gingelly (sesame) oil and toss with a dry spoon until every piece is coated. Pack into the jar and close.
5 minStep 6: Leave for 3–4 days in a warm place, stirring once a day with a dry spoon, until the jaggery has melted into a glossy dark syrup with no grains left.
Step 7: Pour over ¼ cup gingelly (sesame) oil so a layer floats on top; the pickle must stay covered. Leave another 3–4 days to mature.
Step 8: Keep in a cool, dark cupboard for up to a year, always using a dry spoon and keeping the pieces under oil; refrigerate once opened in hot, humid weather. Discard if you see fuzzy mould, it fizzes or smells fermented or off.
Nutrition per serving
- Calories
- 95 kcal
- Protein
- 1 g
- Carbs
- 14 g
- Fat
- 6 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bellam avakaya take?
- About 45 minutes in total.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
- What can I use instead of mustard powder?
- Prepared mustard: 1 tbsp per tsp of powder.
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