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Aavakaaya
Aavakaaya is a variety of Indian pickle popular in South India with its origin in Andhra Pradesh. The main ingredients are mangoes and ''aavalu'' (powdered mustard) and a combination of other spices used for pickling. South Indians are known to have a deep attachment to these spicy pickles. A wide variety of pickles are available in these regions, using mango as their prime ingredient. Besides being made at home, the pickles are available commercially and are exported to the United States, Europe, Japan and many other countries.
==Preparation==
Aavakaaya pickles are usually made in the summer, this being the time for peak availability of green mangoes. Green mangoes, hot oil, chillies and a variety of spices are the key ingredients. The process of preparation, storage and serving is considered almost a ritual.
The mangoes are cut into medium-sized pieces approximately 2 cm x 2 cm using strong and ultra sharp cutters/knives in swift strokes so as not to structurally damage the pieces. These pieces are wiped clean and dry with a highly-absorbent soft cloth — usually an old sterilized cotton sari with no embroidery, stowed away for this purpose. They are then pickled with powdered mustard, red chili powder (dried and powdered or sometimes dried, roasted and powdered), salt, gingelly oil and fenugreek (both in whole and powder form). Garlic is optional. The mixture matures for four to eight weeks, care being taken to mix the contents periodically to ensure a uniform marinade.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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