What is the difference between Avakaya and Mango Pickle?

What is the difference between Avakaya and Mango Pickle? 

Mango pickles are one of the most prized items in every household in India, whether to be eaten with rice or roti or as a sour snack in itself. Out of the numerous varieties of mango pickles, Avakaya is unique, considering its preparation and strong flavors. But how does Avakaya differ from the general mango pickles? Now, let us go ahead and discover those very characteristics that make them unique.

Understanding the Basics

Avakaya is a pickle originally from Andhra Pradesh and Telangana states of South India. The name "Avakaya" derives from 'Ava' meaning mustard and 'kaya', raw fruit. Well known for its strong taste, it is prepared with mustard powder, red chilli powder, and sesame oil. The combination gives it a fiery kick; it also has a typical earthy aroma. On the other hand, mango pickles is a broad term because it carries many regional variations throughout India. Each variant of mango pickles may have its recipe again, depending upon the taste of the region and also the availability factor of ingredients. For example, North Indian mango pickles could use mustard oil and a spice mix, whereas Gujarati mango pickles are famous for their sweet and spicy blend with the addition of jaggery or sugar.

Methods of Preparation

There is quite a specific way in which Avakaya is prepared. First is cutting raw mangoes into big chunks and briefly drying them to rid excessive moisture. Then, these are mixed with a good amount of mustard powder, red chilli powder, and sesame oil along with salt. Then, the filled-in mixture is kept in sterilized jars to mature for a few days so that the flavors get combined well. On the other hand, mango pickles differ totally in their preparation methods. Even some are made by boiling the pieces of mango with spices, which soften the texture of the mango and give a different mouthfeel to the pickle. For example, in North India, the common method of making mango pickles in mustard oil includes ingredients like fenugreek seeds and hing that give it a real savory flavor. Sweet mango pickles in the western states are made with jaggery or sugar and turn out fantastically sweet-sour.

Regional and Flavor Variation

Avakaya has an identity with its specific flavor, which can be identified straightforwardly. Most of the time, Avakaya is too hot and pungent. Mustard powder gives a sharp, bitter taste to it, which balances the sourness of the raw mango. Sesame oil enhances its taste, with a rich, nutty flavor, which is liked by people who like strong flavors. The other mango pickles are prepared in several flavors according to the region. While Avakaya is usually fiery, North India's mango pickles are relatively less spicy and more on the sour side; they have a soft texture. Meanwhile, sweet mango pickles of Gujarat have mild heat balanced with sugary sweetness.

Cultural and Culinary Significance

Avakaya is not 'just' a pickle; it's a pride thing in Andhra and Telangana. It is prepared mostly during the mango pickles season and stored in quantity to be shared with family and friends. The preparation of Avakaya is an occasion unto itself: the entire family comes together to make pickles. On the other hand, mango pickles are a staple across Indian households, binding regions and communities together through their love for mangoes. Whether served as parathas in the North or with curd rice down the South, they burst into a riot of flavors.

Conclusion

While, in essence, Avakaya is the name given to a particular variety of mango pickles that belonged originally both to Andhra Pradesh and Telangana, the term "mango pickles" refers to a wide array of preparations across India. Each of these varieties has its ingredients, flavor profiles, and respective cultural significance. This not only indicates the diversity of Indian cuisine but helps one to understand how many ways the humble mango comes together into a delightful condiment.