AI-generated image
Menthi avakaya
మెంతి ఆవకాయ: raw mango chunks in roasted fenugreek and red chilli, bitter-sweet, aromatic and fiery
In East Godavari kitchens menthi avakaya is the mango pickle for people who love bitterness: instead of a mustard-heavy masala, it is built on fenugreek seeds roasted until golden and ground, with red chilli, salt and a tempering of mustard seeds and asafoetida in gingelly oil. Families make it in the hottest weeks of May, when the mangoes are at their sourest, and it is traditionally eaten through the summer with hot rice, ghee and a dal. The fenugreek gives a toasty, almost maple-like aroma and a pleasant bitter edge that sits against the sour mango and the chilli heat. The salt is about 9% of the mango weight, and the pickle keeps for a year under oil in a dry jar. Common mistake: roasting the fenugreek too dark; it turns acrid, and that bitterness spreads through the whole jar. Roast it slowly until golden and fragrant, then let it cool before grinding. It is ready after two or three days, when the mango has darkened, the fenugreek smell has mellowed and oil sits on top. Chef's tip: grind the fenugreek only when completely cold, or it turns pasty and clumps.
- Total time
- 53 min
- Difficulty
- medium
- Serves
- 24
Ingredients
For the pickle
- 2 ¼ lb raw green mangoes with hard stonesabout 3 large, firm and sour
- 1 ¾ oz fenugreek seeds
- 3 ½ oz red chilli powder
- 3 ⅛ oz saltabout 9% of the mango weight
- 1 tsp ground turmeric
For the tempering
- 1 cup gingelly (sesame) oil
- 1 tsp black mustard seeds
- 1 tsp gluten-free asafoetida
- 4 dried red chillies (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 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: Roast 1 ¾ oz fenugreek seeds in a dry pan over a low heat for 4–5 minutes, stirring constantly, until golden and fragrant; not brown. Tip onto a plate, cool completely, then grind to a fine powder.
5 minStep 3: Wash 2 ¼ lb raw green mangoes with hard stones, wipe the sap from the stalk ends and dry completely. Cut into 2–3 cm chunks with a cleaver, keeping the hard stone shell, discarding the soft kernel and wiping each piece dry.
30 minStep 4: Heat 1 cup gingelly (sesame) oil over a medium heat until it shimmers, add 1 tsp black mustard seeds and let them pop, then 4 dried red chillies if using, and 1 tsp gluten-free asafoetida. Turn off the heat and cool completely.
3 minStep 5: In a large dry bowl, mix the fenugreek powder, 3 ½ oz red chilli powder, 3 ⅛ oz salt and 1 tsp ground turmeric. Add the mango and toss with a dry spoon.
3 minStep 6: Pour in three-quarters of the cooled oil with its tempering and mix until every piece is coated. Pack into the jar and pour the rest of the oil on top; it should cover the pickle by 1 cm.
Step 7: Leave for 2–3 days, stirring daily with a dry spoon, until the mango has darkened and the fenugreek smell has mellowed. Store in a cool, dark cupboard for up to a year, under oil, with a dry spoon; refrigerate once opened in hot, humid weather. Discard if fuzzy mould appears, it fizzes or smells off.
Nutrition per serving
- Calories
- 100 kcal
- Protein
- 2 g
- Carbs
- 6 g
- Fat
- 9 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does menthi avakaya take?
- About 53 minutes in total: 45 minutes to prepare and 8 minutes to cook.
- 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 fenugreek seeds?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara baingan
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.