What is the best variety and ripeness of mango to use for an authentic 'Avakaya' pickle? Learn what to look for when selecting your raw mangoes.
1 Answer
The best mango variety for an authentic Avakaya pickle is typically the 'Totapuri' mango, used when it's raw and still green.
Detailed Explanation:
Avakaya is a traditional South Indian mango pickle known for its spicy and tangy flavor. The choice of mango is crucial for achieving the right texture and taste. Totapuri mangoes are preferred because they are firm, have a slightly sour taste when raw, and hold their shape well during the pickling process. Other varieties like Rumani or Collector Kaaya can also be used, but Totapuri is the most common and widely recommended. The mangoes should be completely raw, hard, and green, with no signs of ripening. This ensures that the pickle has a long shelf life and the mango pieces retain their firmness and absorb the spices properly. The raw mangoes are typically cut into cubes of about 1-2 inches in size, ensuring each piece has enough surface area to absorb the flavors of the spices.
Pro Tip:
Ensure the mango pieces are completely dry before adding them to the spice mixture. Any moisture can lead to mold growth and spoil the pickle. Sun-drying the mango pieces for a few hours is a great way to remove excess moisture.