This green almond avakkai is a bold and a seasonal twist on the classic south Indian pickle, avakkai. Spicy, crunchy, salty pickle perfect to serve with rotis or rice.
About this green almond avakkai pickle
Avakkai is a traditional south Indian pickle made with raw mango chunks. This recipe is a seasonal and unique variation of the pickle using local, seasonal green almonds.
When green almonds are young, their soft shell and barely formed nut have a gentle sour bite that beautifully mimics raw mango.
Green almonds are available only for a short window, making this a special, small-batch pickle. During mid spring, when you spot these in markets, or pick from your tree and make this delicious and unique pickle.
This green almond pickle has a great crunchy texture. The tender shell absorbs spices while keeping a pleasant and crunchy bite.
With a spicy, slightly bitter-tangy profile and deep mustard aroma, along with the green almond's mild tartness, the flavor balances beautifully giving you the comforting variation of your favorite avakkai pickle. This brings childhood memories.
Ingredients
To make this spicy crunchy pickle, you will need the following:
Green almonds - star of the recipe with tartness, slight bitterness, and crunchy texture.
Pickle spice mix - a mixture of salt, chili powder, mustard, and fenugreek are used just like in the traditional pickle masala. Roasting fenugreek gives the best flavor.
Sesame oil - I love using sesame oil in pickles as that is how my mom made pickles at home. Traditional avakkai pickle also uses sesame oil only. However you can try swapping it with olive or almond oil.
Layer the spice mix powder and the sliced almonds with a drizzle of oil and repeat the process to complete all the ingredients.
You can adjust the quantity of chilipowder to suit your spice level. However, salt and oil preserve the almonds as pickle, therefore do not skimp on these quantities.
Serving Suggestions
This spicy, crunchy green almond pickle is best with ghee rice, lemon rice, or roti. I love this with curd rice or bhagalabhath aka south Indian yogurt rice. This will be great with spice podi rice or with stuffed parathas too.
Storage
You can store this at room temperature for 2-3 months in an airtight container. Stroing in the refrigerator extends the shelf life and it is best for six to eight months. I is important to ensure that no wet spoons or containers are used in the process of making or serving as this will shorten the shelflife.
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More Pickle Recipes
Our tarditional meal is complete with pickle and we make different varieities of pickle with seasonal ingredients. Whether it is a sandwich, paratha, or rice, try the following pickles.
Indian Style Refrigerated Bread and Butter Pickle
Green Almond Avakkai
Ingredients
- 250 g Green almond
- 6-10 tsp Avakai pickle powder
- 15-20 tbsp Sesame oil
Pickle powder
- 8 tsp salt
- 8 tsp chilli powder
- 6 tsp mustard
- 2 tsp fenugreek dry roasted
grins all separate and mix
Instructions
- Grind the mustard and roasted fenugreek with salt and chili powder.
- Dry the almonds with a paper towel completely. Slice the almonds and set aside in a bowl.
- Add a little sliced almonds to a ceramic or glass container. Sprinkle the pickle spice mix. Add a little sesame oil. Alternate these three until the moixture is completely layered.
- I prefer to do this in a ceramic container. Finally top with the remaining oil. Cover with a cheese cloth .
- For a week, mix the pickle mixture with a dry spatula. Cover and repeat.
- Transfer to glass bottles and refrigerate. Serve with parathas, rice, oatmeal, or yogurt.
Hezzi-D says
Sounds spicy and delicious! I'd love to give these a try!
magicalingrdnts says
You'll love this spicy pickle. Thanks Heather.
Inger says
I can see how flavorful this must be. And the green almonds are actually really pretty!
magicalingrdnts says
It is! Thanks Inger!
Jennifer says
I am a pickle lover so I know this recipe would be fantastic! I have definitely got to give this a try.
magicalingrdnts says
I can guarantee that you will love this spicy pickle. Thanks Jennifer!