andhra mango pickle recipe | avakaya recipe | andhra avakaya pickle recipe

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andhra mango pickle recipe, avakaya recipe, andhra avakaya pickle recipe

mango avakaya or andhra avakaya pickle is a spicy, robust mango pickle from the andhra cuisine. 

3.67 from 3 votes
total time:
30minutes

andhra mango pickle recipe with step by step photos – mango avakaya or avakaya pickle is a spicy, robust mango pickle from the andhra cuisine. andhra cuisine is known for its spicy as well as tasty recipes. this mango pickle is also no different and is one of the gems from andhra cuisine.

mango avakaya pickle recipe

every summer, i prepare pickles, syrups and squashes. mango pickle is made every year. while i usually end up making punjabi mango pickle, but this year i made avakaya mango pickle. for the method, i referred to sailus food and gayatri vantillu’s websites. the ingredient proportions in the pickle recipe are mine. i have tried to see that there is a balance of spiciness, pungency, heat and saltiness in the pickle.

pickling is an art and once you get the knack and experience of preparing pickles, its not difficult. i have shared 3 more variations of making mango pickle:

  1. instant mango pickle
  2. gujarati mango pickle
  3. punjabi mango pickle (sweet and sour in taste)

the process of making avakaya pickle is very easy. just you need to take care of the cleanliness and moisture part. everything including mangoes, bowls, spoons etc should be clean and dry. also the pickle should be kept in a dry place to mature. you can even keep in sunlight.

try to use fresh unripe mangoes. chopping mangoes at home for avakaya is difficult as the kernel part is attached to the mango pieces. so it is better to get the mango pieces chopped from the vendor. in india, unripe mangoes are chopped and given by the vegetable vendor or farmer, so getting chopped mangoes should be easy.

if you plan to chop raw mangoes at home, then you have to be very careful and use a sharp knife. slicing through the hard kernel requires good knife skills and some pressure. it can be dangerous too, so i suggest to get the mangoes chopped from the mango vendor. since i am trained in chopping and pretty good at it, i chopped the mangoes at home. i used a sharp chef’s knife and was chopping the mangoes like a coconut vendor, slicing a coconut. so one needs to be careful. usually the traditional indian cutter or chopper is used to chop mangoes.

the recipe yields about 2 kg mango pickle and this can easily last for 6 months to a year. you can also halve the recipe if you want.

mango avakaya can be served with any indian meal. you can even have it with plain steamed rice, curd rice and parathas.

if you are looking for more pickle recipes then do check lemon pickle, green chilli pickle, amla pickle and gobi gajar shalgam ka achaar.

avakaya or andhra mango pickle recipe below:

andhra mango pickle recipe, avakaya recipe, andhra avakaya pickle recipe
3.67 from 3 votes
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andhra mango pickle recipe

mango avakaya or andhra avakaya pickle is a spicy, robust mango pickle from the andhra cuisine. 
course side dish
cuisine andhra, south indian
prep time 30 minutes
total time 30 minutes
servings 2 kilograms
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 kilo mango OR 8 cups chopped mangoes
  • 200 grams mustard seeds OR 1 cup + 4 tablespoons mustard seeds
  • 20 grams methi seeds OR 2 tablespoons methi seeds (fenugreek seeds or methi dana)
  • 200 grams kashmiri red chilli powder OR 2 cups red chilli powder
  • 200 grams rock salt OR 1 cup rock salt
  • 40 grams safed chana OR 3 tablespoons chana (white chickpea or chole)
  • 3 tablespoon turmeric powder (haldi)
  • 2 cups sesame oil

how to make andhra mango pickle recipe

preparation for andhra mango pickle recipe:

  1. first begin by sun drying 200 grams mustard seeds (1 cup + 4 tablespoons) in sunlight for a day or atleast for 4 to 5 hours. this is to get rid of any dampness or moisture in them.

  2. also sun dry 2 tablespoons methi seeds and 200 grams red chilli powder (or 2 cups) for 4 to 5 hours. 

  3. meanwhile, soak the unripe green mangoes in water for 1 hour. 

  4. then rinse them very well and if there is any sticky sap which has dried on the mangoes, then rub the mangoes in your palms when rinsing to remove the dried sap.

  5. then remove the mangoes. dry them with a clean kitchen towel or you can dry them naturally.

chopping mangoes:

  1. before chopping mangoes, they should be completely dry. 

  2. first slice the mango in halves from its center. this is very difficult as the kernel is hard and the knife does not cut it easily. so please avoid, if you cannot do this chopping.

  3. then take each halve and remove the seeds carefully with a knife. the kernel part will be intact on the mangoes. 

  4. now cut the mango halve vertically from the center first. then cut horizontally.

  5. this chopping is also difficult, so avoid if you cannot do this chopping. the mango should be chopped in bite sized pieces.

  6. take the mango pieces and remove the thin paper like covering from the kernel part with a spoon or with your hands. do make sure that your hands are clean.

  7. take the chopped mangoes in a large pan or bowl. cover and keep aside.

making andhra avakaya pickle recipe:

  1. take the mustard seeds. they should be warm, before you grind them. 

  2. add them in a grinder-jar and grind to a semi fine powder. remove the mustard powder and add to mango pieces.

  3. in the same jar, add fenugreek seeds.

  4. grind to a semi fine powder and add to the mango pieces.

  5. now add the red chilli powder. 

  6. add 3 tablespoons chana (white chickpeas). 

  7. also add 200 grams rock salt (1 cup). you can even use sea salt crystals or himalayan pink salt. use salt which is non iodized. if using sea salt crystals, then powder in a mixie and then add.

  8. mix very well with a large spoon.

  9. add 3 tablespoons turmeric powder and mix again very well.

  10. now add 500 ml sesame oil/gingelly oil (2 cups). use cold pressed sesame oil (kachchi ghani) and not refined sesame oil. 

  11. mix very well with a large spoon.

storing avakaya pickle:

  1. cover with a lid (not tightly) and keep the mango avakaya in a dry place for 4 to 5 days. 

  2. you can also keep in sunlight for a few hours on these 4 to 5 days. alternatively you can even add the mango mixture in a glass or ceramic jar.

  3. everyday day or alternate day, remove the lid and mix the mango pickle with a clean spoon. you can sun dry the spoon for some minutes before you mix the pickle.

  4. on the fourth or fifth day, you will see oil floating on top of the mango pickle and the mango pieces would have already softened. mix again with a clean spoon.

  5. add the mango pickle in a clean jar or bottle. do wash the glass jar or bottle and then sun dry it for a day before storing mango pickle. 

  6. pour some sesame oil in the pickle jars which just covers the pickle on top by 1 to 1.5 inches. 

  7. close the lid and refrigerate. you can even keep the mango pickle in a dry place for 2 to 3 days more and then refrigerate.

using mango avakaya pickle:

  1. when using avakaya pickle, remove the portion you want in a small jar from the main jar and then use it with your everyday meals. if the oil on top becomes less, then add some more sesame oil, so that the pickle is covered with oil. 

  2. serve mango avakaya with any indian meal. you can even have avakaya with steamed rice, curd rice and parathas.

recipe notes

tips and suggestions for making mango avakaya:
  • keep the entire space where you will be making mango pickle, clean and dry.
  • use clean spoons and bowls or pans. you can sundry the spoons and bowls before using them. 
  • keep your hands clean. there should be no trace of water or moisture in your hands. also remove rings and keep nails trimmed and clean. 
  • use mangoes which have a firm flesh and are unripe.
  • do not use mangoes which are semi ripe. 
  • the kernel part has to be attached to the mango pieces. this helps in long shelf life of the mangoes.
  • keep the proportion of the ingredients as mentioned in the recipe. do not add less of any ingredient. some of the ingredients help in preserving the pickle. 
  • you can also use 3 tablespoons peeled garlic cloves instead of chickpeas. 
  • you can also use peanut oil or sunflower oil, if you do not have sesame oil

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how to make avakaya pickle or andhra mango pickle recipe:

preparation for avakaya pickle:

1. first begin by sun drying 200 grams mustard seeds (1 cup + 4 tablespoons) in sunlight for a day or atleast for 4 to 5 hours. this is to get rid of any dampness or moisture in them.

mustard seeds for making andhra mango pickle recipe

2. also sun dry 2 tablespoons methi seeds and 200 grams red chilli powde(or 2 cups) for 4 to 5 hours. i sun dried the entire pack of methi seeds and used only 2 tablespoons from it.

methi seeds for andhra mango pickle recipe

3. meanwhile, soak the unripe green mangoes in water for 1 hour. then rinse them very well and if there is any sticky sap which has dried on the mangoes, then rub the mangoes in your palms when rinsing to remove the dried sap.

mangoes to make andhra mango pickle recipe

4. then remove the mangoes. dry them with a clean kitchen towel or you can dry them naturally.

mangoes to make andhra mango pickle recipe

5. before chopping mangoes, they should be completely dry. first slice the mango in halves from its center. this is very difficult as the kernel is hard and the knife does not cut it easily. so please avoid, if you cannot do this chopping.

mangoes to make andhra mango pickle recipe

6. then take each halve and remove the seeds carefully with a knife. now cut the mango halve vertically from the center first. then cut horizontally. the kernel part will be intact on the mangoes.

mangoes to make andhra mango pickle recipe

7. take the mango pieces and remove the thin paper like covering from the kernel part with a spoon or with your hands. do make sure that your hands are clean.

mangoes to make andhra mango pickle recipe

8. take the chopped mangoes in a large pan or bowl. cover and keep aside. if using chopped mangoes got from the vegetable vendor, then just wipe them clean with a kitchen towel.

mangoes to make andhra mango pickle recipe

making andhra mango pickle recipe:

9. take the mustard seeds. they should be warm (from sun drying), before you grind them. add them in a grinder-jar.

making andhra mango pickle recipe

10. grind to a semi fine powder.

making andhra mango pickle recipe

11. remove the mustard powder and add to mango pieces.

making andhra mango pickle recipe

10. in the same grinder jar, add fenugreek seeds.

making andhra mango pickle recipe

11. grind to a semi fine powder.

making andhra mango pickle recipe

12. and add to the mango pieces.

making andhra mango pickle recipe

13. now add the red chilli powder. i have used kashmiri red chili powder.

making andhra mango pickle recipe

14. add 3 tablespoons chana (white chickpeas). you can also use 3 tablespoons peeled garlic cloves instead of chickpeas. also add 200 grams rock salt (1 cup). you can even use sea salt crystals or himalayan pink salt. use salt which is non iodized. if using sea salt crystals, then powder in a mixie and then add.

making andhra mango pickle recipe

15. mix very well with a large spoon.

making andhra avakaya pickle recipe

16. add 3 tablespoons turmeric powder and mix again very well.

making andhra avakaya pickle recipe

17. now add 500 ml sesame oil/gingelly oil (2 cups). use cold pressed sesame oil (kachchi ghani) and not refined sesame oil. you can also use peanut oil or sunflower oil, if you do not have sesame oil.

making andhra avakaya pickle recipe

18. mix very well with a large spoon. taste the pickle masala and check for salt. if the pickle tastes slightly more salty, then its fine. the extra saltiness goes away as the pickle matures. but if there is less salt, then add some salt in the pickle and mix again.

making andhra avakaya pickle recipe

19. cover with a lid (not tightly) and keep the avakaya in a dry place for 4 to 5 days. you can also keep in sunlight for a few hours on these 4 to 5 days. alternatively you can even add the mango mixture in a glass or ceramic jar.

making andhra avakaya pickle recipe

20. everyday day or alternate day, remove the lid and mix the pickle with a clean spoon. you can sun dry the spoon for some minutes before you mix the pickle. on the fourth or fifth day, you will see oil floating on top of the pickle and the mango pieces would have already softened. mix again with a clean spoon.

making andhra avakaya pickle recipe

21. add the mango pickle in a clean jar or bottle. do wash, rinse and sun dry the glass jar or bottle before storing the pickle. i kept the bottles for one day in the sun.

making andhra avakaya pickle recipe

22. pour some sesame oil in the pickle jars which just covers the pickle on top by 1 to 1.5 inches. close the lid and refrigerate. you can even keep the mango pickle in a dry place for 2 to 3 days more and then refrigerate.

making andhra avakaya pickle recipe

23. when using avakaya pickle, remove the portion you want in a small jar from the main jar and then use it with your everyday meals. if the oil on top becomes less, then add some more sesame oil, so that the mango pickle is covered with oil. serve mango avakaya with any indian meal. you can even have avakaya with steamed rice, curd rice and parathas.

avakaya recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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12 comments/reviews

  1. Hi Dassana! I’m making your green chillies pickles and would love to prepare those mango pickles too. I had some questions in mind: 1) Is it possible to cut the mango not in halves, right on the kernel, but on the sides of the kernel? Is it important to keep a piece of kernel on the mango’s slices? 2) What kind of mango is the most appropriated for this preparation? Is it supposed to be rather a sweet or sour variety? Thank you very much. It’s like my exploration of your recipes will never end 🙂

    • molina, the mangoes are have the kernel part as it helps in the pickle staying for a long time. but if you cannot manage, then you can cut the mango from the sides of the kernel. if you cannot manage then you can remove the kernel part from the mango slices.

      the mangoes to be used should be firm, hard and green and sour. do not use mangoes which are semi-ripe or ripe or with a yellow or yellowish-green skin. the flesh should be firm and sour. try to buy mangoes which are blemish free or with few blemishes. only sour mangoes are used to make avakaya. there should no sweetness in the mangoes, not even a faint sweet and sour taste. hope this helps.

  2. Hi Dassana. Thanks for the wonderful recipe. I got the mangoes chopped from a local vendor, later I had to wash them as they were not clean after being chopped. I have dried them by spreading them on a sheet at room temp. Now, can the moisture (that might still be retained after drying) affect the pickle? What can be done to prevent it?

    • arina, dry them well at room temp under a fan. you can even dry them in sunlight for a few hours, so that the moisture is not there. if you dry properly, the moisture will not be there. at room temp, dry for a day and then you can start making the pickle.

  3. hi Dassana! awesome masala makes an awesome pickle.
    the masala is perfect.did not miss the hing at all.u’ve managed to strike that balance in spices & the taste (u r naturally gifted though & u know it)
    I had halved the recipe & had to reduce the amt of salt since I was using sea salt crystals plus also reduced the amt of haldi( the one I use is quite strong).but the taste is great.
    thank u for this recipe. I am glad I tried it.this recipe is a keeper.

    • true meveera and yes hing is not missed at all. do check the taste on salt after 4 to 5 days. if you feel the salt is less, then do add some more. salt helps in preserving the pickle along with oil. haldi can be skipped also. also do make sure that the pickle is covered with 1 to 1.5 inches of sesame oil. do give a stir once in two to three weeks if you have used a large jar. lastly thanks for sharing the feedback.

  4. Ooooh so yum. The spicy oil from pickle and hot rice is food of the gods 🙂
    You’ve written add chana, is it supposed to be eaten or discarded at the time of eating the pickle? Won’t it be hard?

    • thanks preeti. chana is supposed to be eaten. chana absorbs the masala, oil and all the flavors from the pickle. thus it softens and tastes very good when you bite into it. its not hard. it does become soft, but not very soft like cooked chana.

  5. Awesome Dasanna.. the other day I was searching in your blog for this recipe and now I see you added it.. will surely try this..

    • thanks seema. the post was pending for many days. i was going to add it almost a week back, but have been facing a terribly slow internet for the last 5 to 6 days. so used mobile internet and added the post as summers will be over soon. do try. its a really good mango avakaya recipe.

  6. Hi.
    In certain recipes you mentioned the recipe could be halved or doubled.in the other ones you say it’s tricky doing it.could you probably mention the logic of adding a particular spice in a recipe so that we know how to triple or halve that recipe.when your instructions are followed the T the recipe is yummy.can a guideline be issued for doubling or halving
    instead of leaving it to our experience.?

    • sharada, in some recipes the ingredients can be halved or doubled easily. these recipes fall in those category of recipes where everything is about the a standard proportion of ingredients. examples would be idli, dosa, chillas, pickles, ice creams, puddings, sooji halwa (sheera), rice based dishes like pulao, fried rice, noodles, pasta, parathas, bread, pooris, sandwiches, cutlets, patties, samosa, sweets like boondi ladoo, gulab jamuns, rasgulla, kaku katli etc. in these recipes proportions of ingredients work like 4:1 proportion of rice and urad dal for idli batter. so in these recipes you can easily halve or double the ingredients.

      in some recipes, a standard or a fixed proportion does not work. most gravy, dal, curry and chutney recipes will fall in this category. here since spice powders are used, along with other ingredients, doubling or tripling can affect the balance of the dish and ruin its flavors. eg a chana masala instead of tasting great, can taste too sour, oily or spicy or even have an acidic like taste. so in such recipes, the ingredients have to be eye balled and added. here the method of andaaz or approximation works. this method to add the ingredients precisely comes from experience. cooking is an art, but it also contains experience and practice. so this a novice cannot do. continous cooking at home will bring this experiences. also cooking is related to the heart. so if a food is made lovingly and creatively, then the heart guides, the feelings and intuition guide. hope this helps.

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