Mango pickle

The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after anaerobic fermentation.

[citation needed] There are special varieties of mangoes specifically used just for pickling and they are never consumed as ripe fruit.

[citation needed] One of the most popular kind of mango pickles is called the "Avakaya"(ఆవకాయ), also known as "Uragaya"(ఊరగాయ) and it is known for its spice and flavor.

The main ingredients are mangoes, āvapiṇḍi (ఆవపిండి)(powdered mustard seeds) and a combination of other spices used for pickling.

Besides being made at home, the pickles are available commercially and are exported to the United States, Europe, Japan and many other countries.

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.

[5] Hot rice is mixed with one or two pieces of avakaya and ghee (clarified butter) or groundnut oil, then made into bite-size balls.