I am a good pickles maker, varieties I used to make.Also my sister in law used to prepare Avakkau and bring for me from Chennai.. And from Mumbai akka, she used get Mumbai style Avakkkai.As I am mad with avakkai,now watching this vedeo my mouth is full of water.can run ship.😁. Tku for the vedeo.I will try this method also.Mine is little different 👍
Very thoroughly explained. It would have been also useful to know the weight of ingredients approximately since volumes can be confusing with different cup sizes and mango sizes. Thank you. Nalini Murthy
This video is a complete pickle lesson video. Every point from choosing mangoes to storing the thw pickle. Thankyou so much mam and your videos are so fulfilling and satisfying ones. I always wait for them.
So mouth watering Amma... Remembered my student life in Bengaluru where we used to hv Annam, Pappu, Neye, Avakaya, Appalam, Payasam... Thanks for uploading Amma, will show it to my Mom..
Thanks much for this video, Aunty! I had searched for authentic recipes which my grandma used to make and it exactly matches with yours. I made the yummy Avakkai and everyone is praising!! Thanks to you, Aunty
I also tried this recipe ... Last week. It has been turned out so tasty and beautiful colour. Though it will take 1month time to get ready completely. Your videos are amazing
Another lovely video! 😊 Mam appreciate the importance given to each detail and you reply to almost every comment. Thank you for being such a wonderful guide. God bless you Mam!
I remember my neighbours used to soak the cut mangoes with rock salt for some days, and dry them out in the sun every day (their son along with us used to pinch/steal one or two pieces to eat)😂. When the mango pieces were dried, they used to make the pickle and it was YUMMY. THANK YOU FOR SHARING THIS RECIPE 🙏
I thank you so much for this recipe, for a long time I been looking different way to make the right "Mango Pickles" and I received a notification of this traditional and easy steps that brings amazing texture and flavor to my Dosa, Naan and ones of my favorite Gita's recipes "Parasattu" (moong dal dosa) it is amazing to get to know how many beautiful flavor and ingredients are in the india cuisine and the joy I feel when I making these wonderful dishes. Thank you Gita's, frome your kitchen, to my kitchen.
Mam, u have really taught pickling making in a very simplified method. I always thought it as a Herculean effort. Now, this video makes me wanting to do pickle. Thank u so much for your step 1 to end process, really motivating 👌👍
Hi Geeta you call me as your elder sister no? So I thought let me tell you one more variety if Aavakai which in Andhra we prepare in this mango season. It is called Pulihora Aavakai it tastes like Aavakai and Pulihora too just try it and if possible publish it in your video receipes thank you So it goes like this pick saur mangoes cut them in to small pieces do not cut thr kernal or the hard portion of the raw fruit cut it along with the skin take 8portions of the pieces and to it add 1portion of powdered rock salt and 1/2 tsp of haldi powder mix well and keep it for 2-3hrs in the sun Now dry fry white till(2measures same as themeasure which we took for the mangoes now all the ingredient are measured with the same cup) 2tbl spoons of rai powder(raw rai) 1cup of red chilly powder1tsp of hing 2cups of gingile oil apart from that for tampering you need a hand ful of channadal, 2tsps of rai, 4or5red chillies broken into two pieces 1/2tsp of hing 2tbls spoons of udad dal or whole white udada pinch of haldi powder. After 2or 3 hrs when the mangoes dry add the roasted till powder chilly powder hing firstly pour some oil over the mango pieces mix well and do the said task mix all of the masalas mangoe pieces and keep aside well before doing take one laddle of oil in a pan heat it add the tampering ingredients and let it cool now pour the tampering over the masala mango pieces and mix well and after 10minutes add the remaining oil raw only again mix well and keep it for a day next day mix well check for salt and start enjoying the pickle it is made in small quantities it will last for a month butif you keep in the fridge you can enjoy tbe whole year so ease try it for your self in a small scale and if you are satisfied then only you write it in your own way in your kitchen video thank you bye awaiting your reaction for this pickle excuse me for any spelling mistake I made bye Geeta
Thank you so much for the detailed recipe Akka. Pls clear a few doubts. when we mix raw mangoes and salt and keep in sun ,will it not give out water. if so, can we mix masalas along with that or do we have to drain it out.
Hello aunty... I am regularly watching your videos though I know many of the recipe's already. I really love the way of your explanation. This avakaya is mouth watering and I can feel the taste of it by watching itself. it remembers my childhood days where my mom used to prepare the pickle in the same way. I appreciate the way you are spending retirement life. Keep posting such a nice recipe's.
Beautiful video. Your explanation was so clear and the process also is very easy. It was a wonderful experience to see you select mangoes and to see them getting cut. Thank you.
Some Inofrmation for you : Mango is a very common simple fruit. It is the national fruit of India. Now we will study about the general features of a mango fruit. (i) Epicarp: The outer skin of mango is thin and leathery. It looks green when this fruit is young. As it grows ripe the skin becomes yellow or orange in colour. This skin is called epicarp. (ii) Mesocarp: Under the outer skin there is a thick pulpy layer. This is the edible portion of mango. This layer is known as mesocarp. (iii) Endocarp: Below this pulpy mesocarp layer there is a woody hard layer, called endocarp. This layer remains just over the seed. It develops numerous hairy outgrowths, which have access into the mesocarp. (iv) Seed: Mango has a single seed, which is large in size. It is elongated and laterally compressed in shape. Mango seed has two flat thick cotyledons, which remain covered with a thin papery seed-coat. Developed from a fertilized ovule, the seed is a structure from which new plant grows.
Thank you for this recipe. Easy to put together. However, what can we add to increase avakai’s sourness in places where it is really difficult to get sour mangoes?
Every year I ritually get avakaya pickle from my mom. This year due to pandemic I never received it. I am going to try your recipe and share the outcome.
Omg! Mouth watering aunty! Absolutely love your recipes! ❤️🙏🏼 I have a few questions- 1. Do we measure 1 cup rock salt/ crystal salt before grinding it in the mixer or after? 2. We do not have to remove the garlic peel is it? 3. Can we add a small hint of mustard oil? If yes, do we heat it slightly and let it cool completely and add it? (Asking this because in certain store bought pickles like Priya Pickle, the ingredients list contains mustard oil) Thank you for your wonderful recipes aunty! Lots of love. Stay healthy, stay safe! 🧡
Hi Geeta ji I like watching your videos for your simplicity and your knowledge on various topics. I saw this video today and I liked your idea of preparing avakai. It is authentically prepared by Andhra people. It is said if you give an option between heaven and avakai (also gongura) a telugu person would prefer to have avakai over heaven. Such is the craze for the pickle. I'm sorry, for trying to correct you but I think you got 2things wrong. 1. You didn't mention hing. That's the most important ingredient in avakai. 2. You said roasted mustard powder. For this pickle all ingredients are raw. that's the speciality. If you roast mustard seeds then it is only a regular pickle not avakai. You need to add a good amount of hing to the pickle. When you mix pickle and hot rice along with butter and eat you will see doors of heaven open before you. That's the feeling of a telugu person while having avakai and also my reason to correct you. Hope you understand.
Hai Gita chechi. Thank you for sharing this receipe. Avakkai is my favourite pickle. my mom used to prepare the Avakkai pickle in the same way without garlic. Avakkai pickle is very tasty. definitely I will try. thank you so much. Happy New Year.
Hi Gita, Your video was awesome. Reminded me of my mom going to Sultan Bazaar and buying the mangoes and having it cut. Hyderabad has changed so much I don't know where Rythu bazaar is.I have never made Avakkai pickle. I will buy a couple go mangoes and try it now.
wonderful vdo of making pickle, madam you are so versatile ,you know everything ,the way you explain the process is so good and in simple manner and technically perfect , so that everyone get provoke to make pickle,thanks a lot mam, mam plz do vdo on your daily house hold routine also ,on watching your vdo our boredom disappears
Thanks Aparna. One small correction to improve, don't use the word provoke over here It has a negative meaning, you can say motivated instead.Provoke means to make a person to get annoyed or react in a negative manner
Gita's Kitchen ,,,,thank you madam for correcting my mistake, can you plz tell us a story of bhakt pralhad on 28th april as it is vishakha shudha trayodashi ,the nursinha jayanti ,i know the story but it is nice opportunity to hear it from you in english,
Hello Gita simply awesome tasty mango pickle in both varieties. Also please upload Thair Milagai recipe. Could not find it. This video was simple and informative and yet delicious 😋 abt South Indian pickle 👌👌👌
I am a good pickles maker, varieties I used to make.Also my sister in law used to prepare Avakkau and bring for me from Chennai.. And from Mumbai akka, she used get Mumbai style Avakkkai.As I am mad with avakkai,now watching this vedeo my mouth is full of water.can run ship.😁. Tku for the vedeo.I will try this method also.Mine is little different 👍
Dear Madam, You are an excellent teacher ❤️
Very thoroughly explained. It would have been also useful to know the weight of ingredients approximately since volumes can be confusing with different cup sizes and mango sizes. Thank you. Nalini Murthy
This video is a complete pickle lesson video. Every point from choosing mangoes to storing the thw pickle. Thankyou so much mam and your videos are so fulfilling and satisfying ones. I always wait for them.
Kavitha Ramanathan Thank you
Kavitha Ramanathan very true
What type of mango it has to be sour or what
Wonderful demo ! It’s very tempting to make as it preserves our rich grandma traditions and healthy lifestyles ! Thank you !
I made it 2/3 years back. Came out fabulous. Still have some. Making again.
Thanks Gita Tai.
That's great Kavita
very beautiful way of explaing things.I like you and your all recipes
Lovely explanation and such simple language to understand well. Thank you. Now I must try this delicious recipe.
Most welcome 😊
So mouth watering Amma... Remembered my student life in Bengaluru where we used to hv Annam, Pappu, Neye, Avakaya, Appalam, Payasam... Thanks for uploading Amma, will show it to my Mom..
Thank you! I am a North Indian married to a Hebbar Iyengar. You are my lifeline! 💜
Thanks much for this video, Aunty! I had searched for authentic recipes which my grandma used to make and it exactly matches with yours. I made the yummy Avakkai and everyone is praising!!
Thanks to you, Aunty
Superb madam. Very clearly explained. Thank you very much
Wonderful Gitamma,
Was actually wanting to have a good avakkai tutorial. I now have it.
Thank you
Mum, you are so perfect and kind hearted. Thank you .
You are so welcome
So clear and methodical . 👍Thanksmam
Superb Gitaji. Superb n perfect recipe of mango pickle. Gbu
Avakai pickle is brilliant, I am definitely going to make this summer!
Enjoy!!
I also tried this recipe ... Last week. It has been turned out so tasty and beautiful colour. Though it will take 1month time to get ready completely.
Your videos are amazing
Great 👍 Just make sure there is 1/2 inch layer of oil on top. Then it will not spoil
Avakkai kettu pogama irukka Neenga kudutha tips dhan romba important, thanks for this excellent oorgai recipe 👍👍👍
Thank you!
Another lovely video! 😊 Mam appreciate the importance given to each detail and you reply to almost every comment. Thank you for being such a wonderful guide. God bless you Mam!
So nice of you
I remember my neighbours used to soak the cut mangoes with rock salt for some days, and dry them out in the sun every day (their son along with us used to pinch/steal one or two pieces to eat)😂. When the mango pieces were dried, they used to make the pickle and it was YUMMY.
THANK YOU FOR SHARING THIS RECIPE 🙏
Fond memories!!
Thanks for Amma for sharing this superb recipe. Now that i know how its done, i have to do it. Big hugs
Madam your explanation is very good very easy to understand I shall prepare this pickle Thanks
Most welcome 😊
Mouth watering. What a great.
Gitaji you must also share your skin care regime. You are so beautiful
Thanks Neha.
I thank you so much for this recipe, for a long time I been looking different way to make the right "Mango Pickles" and I received a notification of this traditional and easy steps that brings amazing texture and flavor to my Dosa, Naan and ones of my favorite Gita's recipes "Parasattu" (moong dal dosa) it is amazing to get to know how many beautiful flavor and ingredients are in the india cuisine and the joy I feel when I making these wonderful dishes.
Thank you Gita's, frome your kitchen, to my kitchen.
Thats really great . Enjoy!!
Mam, u have really taught pickling making in a very simplified method. I always thought it as a Herculean effort. Now, this video makes me wanting to do pickle. Thank u so much for your step 1 to end process, really motivating 👌👍
srividya sharma please do try it out
Yes mam I am
Mouthwatering pickle 🤤
😋
Hi Geeta you call me as your elder sister no? So I thought let me tell you one more variety if Aavakai which in Andhra we prepare in this mango season. It is called Pulihora Aavakai it tastes like Aavakai and Pulihora too just try it and if possible publish it in your video receipes thank you So it goes like this pick saur mangoes cut them in to small pieces do not cut thr kernal or the hard portion of the raw fruit cut it along with the skin take 8portions of the pieces and to it add 1portion of powdered rock salt and 1/2 tsp of haldi powder mix well and keep it for 2-3hrs in the sun Now dry fry white till(2measures same as themeasure which we took for the mangoes now all the ingredient are measured with the same cup) 2tbl spoons of rai powder(raw rai) 1cup of red chilly powder1tsp of hing 2cups of gingile oil apart from that for tampering you need a hand ful of channadal, 2tsps of rai, 4or5red chillies broken into two pieces 1/2tsp of hing 2tbls spoons of udad dal or whole white udada pinch of haldi powder. After 2or 3 hrs when the mangoes dry add the roasted till powder chilly powder hing firstly pour some oil over the mango pieces mix well and do the said task mix all of the masalas mangoe pieces and keep aside well before doing take one laddle of oil in a pan heat it add the tampering ingredients and let it cool now pour the tampering over the masala mango pieces and mix well and after 10minutes add the remaining oil raw only again mix well and keep it for a day next day mix well check for salt and start enjoying the pickle it is made in small quantities it will last for a month butif you keep in the fridge you can enjoy tbe whole year so ease try it for your self in a small scale and if you are satisfied then only you write it in your own way in your kitchen video thank you bye awaiting your reaction for this pickle excuse me for any spelling mistake I made bye Geeta
Thank you so much for the detailed recipe Akka. Pls clear a few doubts. when we mix raw mangoes and salt and keep in sun ,will it not give out water. if so, can we mix masalas along with that or do we have to drain it out.
Very simple and nicely u explain i see my maa in u🙏🙏🙏❤️
Super
Hello aunty... I am regularly watching your videos though I know many of the recipe's already. I really love the way of your explanation. This avakaya is mouth watering and I can feel the taste of it by watching itself. it remembers my childhood days where my mom used to prepare the pickle in the same way.
I appreciate the way you are spending retirement life. Keep posting such a nice recipe's.
sailaja dussa Thanks a lot
Geetaji I am big fan of u n I really love South India
OMG! The pickle looks so good. Gitaji, my mouth was watering while watching this video.
Beautiful video. Your explanation was so clear and the process also is very easy. It was a wonderful experience to see you select mangoes and to see them getting cut. Thank you.
Thanks Chandana. It is almost like a ritual every year!
Very nice gitaji I will try
This is how I parents do it it really reached a lot thank u
Thank you
hello aunty ...very good explanation...thank you so much ...my favourite avakkai pickle ...I made it came out very well.. thank you
Thank you mam for this pickle recipe you explain it so nicely
Nice
Superb aunty...it's a clear description n explanation..... awesome
Thank you so much for the recipe. Will definitely make it in this mango season.
Some Inofrmation for you :
Mango is a very common simple fruit. It is the national fruit of India. Now we will study about the general features of a mango fruit.
(i) Epicarp: The outer skin of mango is thin and leathery. It looks green when this fruit is young. As it grows ripe the skin becomes yellow or orange in colour. This skin is called epicarp.
(ii) Mesocarp: Under the outer skin there is a thick pulpy layer. This is the edible portion of mango. This layer is known as mesocarp.
(iii) Endocarp: Below this pulpy mesocarp layer there is a woody hard layer, called endocarp. This layer remains just over the seed. It develops numerous hairy outgrowths, which have access into the mesocarp.
(iv) Seed: Mango has a single seed, which is large in size. It is elongated and laterally compressed in shape. Mango seed has two flat thick cotyledons, which remain covered with a thin papery seed-coat. Developed from a fertilized ovule, the seed is a structure from which new plant grows.
Will definitely try it out this summer. Thanks for sharing this timeless recipe
lakshmi Pria Thank you
Well explained ...thank you very very much!
Thanks a lot Ma'am for the proper guidance. It looks so yummy, I'm surely trying it this year. Thank you so much
God bless you.
Thanks a lot preeti
Very nice mam.... Vl definitely try like this.. My mouth is watering...
Swapna Iyer Enjoy!
Too mouthwatering! Ma'am, asafoetida is not added to this pickle?
No
Mam I look forward to your videos. Wonderful
Thanks a lot
Hello mam I prepared as per your method it came up very nice. Thanks. I added raw black chenna too one handfull as it is.
Great! that tastes very good!
How to correct excess of salt in pickles, please tell Mam
add more mangoes
Thnq mam achar is so delicious from ur recipe i made yesterday its yummm garlic one is so yumm
Great!!
Your description for the layer is funny. Process of pickle is explained excellently madam.
Thank you mam.
Measurements are there in box.
Thank you so much 💗 love you.
Thank you madam for this beautiful demo
My pleasure 😊
Beautifully explained loved d way u talk 😊🙏❤️aavakai tokkuu supper😀
Thank you so much 🙂
@@GitasKitchen yesterday I followed Ur recipe n made aavakai tokkuu....thank u mam😊🙏
Thank you for this recipe. Easy to put together. However, what can we add to increase avakai’s sourness in places where it is really difficult to get sour mangoes?
I haven't tried but maybe you can try adding some amachur powder to the masala
GreatMaam...tanx..Do we hv to stir it in between say monthly once or something?
yes once in 15 days
Thanks for sharing this traditional pickle
Sowmya Raja my pleasure
Every year I ritually get avakaya pickle from my mom. This year due to pandemic I never received it. I am going to try your recipe and share the outcome.
Please do
Very very nice i eat a lot of Indian foods but yes i battle for receipts.
Mouth watering avakai.
Mam,, I try this pickle as u said...its came very nice.... Thanks very much mam.....
Thats nice !
This is a wonderful video!!! :-D Thanks
Inguva Soumya Thank you
Really mouthwatering
Great way of explaining aunty
Looking lovely amma. Mouth watering.
kittu kitty Thanks
Yummy Ji! I also made Avakkai pickle here and stored. We cut ourselves without seed. Lives in Singapore.
Thats good!
It looks great. I don't have ceramic or glass can I use Stainless Steel or aluminum kindly advise
Please transfer to glass when possible. don't usealuminium
In which city u stay mam
Wow
Andhra Avakai
Thank you...
Enjoy!
Nicely explained. Thank you .
We like avakai pickle.
Smita Ugrankar Thanks
Mam its so nice..i like south so much whether tamil nadu, kerela...its so beautiful place with intelligent people💐
Rimjhim Chaudhary Thank you
Really I need this video thank u so much
Glad to be of help
This pickle and Thayir sadham combination is unbeatable Aunty!
Definitely
Velluli avakkaya!! Mouth watering!
Abinaya Adyith Yess!!
So nice pickle.
Masssttt yummmmmyyyyy 👌👏👏👏
Glad you like it!!
Thank you ma'am i will try it
I'm always waiting for your new videos...
Sharafudheen Sharafu Thank
Omg! Mouth watering aunty! Absolutely love your recipes! ❤️🙏🏼
I have a few questions-
1. Do we measure 1 cup rock salt/ crystal salt before grinding it in the mixer or after?
2. We do not have to remove the garlic peel is it?
3. Can we add a small hint of mustard oil? If yes, do we heat it slightly and let it cool completely and add it? (Asking this because in certain store bought pickles like Priya Pickle, the ingredients list contains mustard oil)
Thank you for your wonderful recipes aunty! Lots of love.
Stay healthy, stay safe! 🧡
Dear Madam, your demontrtion is excellent. Your language is superb. I have a doubt=can we add chana pouder?
No need
You can add raw channa while pickling.it will soak and taste good
Hello Mam , nice recipe . Which readymade brand Hyderabad chilly powder is good for pickles ?
Three mango mirchi powder
@@GitasKitchen Thankyou mam
Madam mylapore or t.na gar
Omg , I did not know pickles were that easy to make . Question: can I make with other fruits or vegetables?
Each pickle has its own recipe pls watch my playlist on pickles on my Chanel
Thanks mam,very nice and informative
Welcome
Very nicely explained thank u
Indira Warrier Thanks
Well explained.Thanks. God bless you.
Thanks Ajit
Please teach us to pressure can food with a pressure cookr
R u teacher? Superb explanation
Hi Geeta ji I like watching your videos for your simplicity and your knowledge on various topics.
I saw this video today and I liked your idea of preparing avakai. It is authentically prepared by Andhra people. It is said if you give an option between heaven and avakai (also gongura) a telugu person would prefer to have avakai over heaven. Such is the craze for the pickle.
I'm sorry, for trying to correct you but I think you got 2things wrong.
1. You didn't mention hing. That's the most important ingredient in avakai.
2. You said roasted mustard powder.
For this pickle all ingredients are raw. that's the speciality. If you roast mustard seeds then it is only a regular pickle not avakai.
You need to add a good amount of hing to the pickle. When you mix pickle and hot rice along with butter and eat you will see doors of heaven open before you. That's the feeling of a telugu person while having avakai and also my reason to correct you. Hope you understand.
Thank you for your suggestions Srikala
Hi aunty can plz share bitter gourd pickle..... Absolutely mouth watering pickle
I want to know whether it is possible to dry mango (After washing) in micro wave in places like Bangalore where you don't get adequate sunshine.
Just keep it out under the fan on a clean cloth to dry
Which mustard seeds to be used Geetha ji - big - sarson or small - rai?
big ones
Hai Gita chechi. Thank you for sharing this receipe. Avakkai is my favourite pickle. my mom used to prepare the Avakkai pickle in the same way without garlic. Avakkai pickle is very tasty. definitely I will try. thank you so much. Happy New Year.
Thanks Usha
Hi Gita, Your video was awesome. Reminded me of my mom going to Sultan Bazaar and buying the mangoes and having it cut. Hyderabad has changed so much I don't know where Rythu bazaar is.I have never made Avakkai pickle. I will buy a couple go mangoes and try it now.
pumatiger8221 go ahead nothing to beat good homemade pickle!
Very nice
Hello,
Can we add garlic paste instead of whole garlic?
Thank you!
usually whole garlic is added
wonderful vdo of making pickle, madam you are so versatile ,you know everything ,the way you explain the process is so good and in simple manner and technically perfect , so that everyone get provoke to make pickle,thanks a lot mam,
mam plz do vdo on your daily house hold routine also ,on watching your vdo our boredom disappears
Thanks Aparna. One small correction to improve, don't use the word provoke over here It has a negative meaning, you can say motivated instead.Provoke means to make a person to get annoyed or react in a negative manner
Gita's Kitchen ,,,,thank you madam for correcting my mistake,
can you plz tell us a story of bhakt pralhad on 28th april as it is vishakha shudha trayodashi ,the nursinha jayanti ,i know the story but it is nice opportunity to hear it from you in english,
Hello Gita simply awesome tasty mango pickle in both varieties. Also please upload Thair Milagai recipe. Could not find it. This video was simple and informative and yet delicious 😋 abt South Indian pickle 👌👌👌
I have uploaded as homemade curd chillies. Please see under Traditional recipes in my playlist
Thank you so much mam,will put it according to Ur instructions .
Try it Aishwarya
Excellent. God bless you.
Thank you Sir
You explained it just as my mother would explain... Especially...no moisture part!!!! Going to make it right now!! I have the ingredients....
Enjoy!!
Can I substitute fenugreek seeds powder Instead of methi seeds
Hello can we use the soft part of the seed which u discarded while the raw mango was being cut.
Not in the pickle
Amma, one cup salt to be measured before or after powdering crystal salt???
Before powdering