avakaya recipe | andhra mango pickle

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Avakaya recipe with step by step photos – mango avakaya or avakaya pickle is a spicy, robust pickle made with raw mangoes from the Andhra cuisine. Andhra cuisine is known for its spicy as well as tasty recipes. This 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. While I usually end up making Punjabi Mango pickle, but this year I made avakaya 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.

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. Pickling is an art and once you get the knack and experience of preparing pickles, its not difficult.

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 of pickle and this can easily last for 6 months to a year. You can also halve the recipe if you want.

Avakaya pickle can be served with any Indian meal. You can even have it with plain steamed rice, curd rice and parathas.

How to make avakaya

Preparation

1. First begin by sun drying 200 grams mustard seeds (1 cup + 4 tablespoons) in sunlight for a day or at least 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

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 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 avakaya 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 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
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Avakaya Recipe

5 from 5 votes
Mango avakaya or Andhra avakaya pickle is a spicy, robust pickle made with unripe green mangoes from the Andhra cuisine. 
Prep Time 30 mins
Total Time 30 mins

Cuisine Andhra, South Indian
Course: Side Dish

Servings 2 kilograms
Units

Ingredients

  • 1 kilo unripe green mangoes 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
  • 2 cups sesame oil

Instructions

preparation

  • 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.
  • Also sun dry 2 tablespoons methi seeds and 200 grams red chilli powder (or 2 cups) for 4 to 5 hours. 
  • 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.
  • Then remove the mangoes. Dry them with a clean kitchen towel or you can dry them naturally.

chopping mangoes

  • 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.
  • Then take each halve and remove the seeds carefully with a knife. The kernel part will be intact on the mangoes. 
  • Now cut the mango halve vertically from the center first. Then cut horizontally.
  • This chopping is also difficult, so avoid if you cannot do this chopping. The mango should be chopped in bite sized pieces.
  • 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.
  • Take the chopped mangoes in a large pan or bowl. Cover and keep aside.

making andhra avakaya pickle

  • Take the mustard seeds. They should be warm, before you grind them. 
  • Add them in a grinder-jar and grind to a semi fine powder. Remove the mustard powder and add to mango pieces.
  • In the same jar, add fenugreek seeds.
  • Grind to a semi fine powder and add to the mango pieces.
  • Now add the red chilli powder. 
  • Add 3 tablespoons chana (white 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.
  • Mix very well with a large spoon.
  • Add 3 tablespoons turmeric powder and mix again very well.
  • Now add 500 ml sesame oil/gingelly oil (2 cups). Use cold pressed sesame oil (kachchi ghani) and not refined sesame oil. 
  • Mix very well with a large spoon.

storing avakaya pickle

  • Cover with a lid (not tightly) and keep the mango 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.
  • 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.
  • Add the pickle in a clean jar or bottle. Do wash the glass jar or bottle and then sun dry it for a day before storing the pickle. 
  • 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 pickle in a dry place for 2 to 3 days more and then refrigerate.

using mango avakaya pickle

  • 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. 
  • Serve mango avakaya with any indian meal. You can even have avakaya with steamed rice, curd rice and parathas.

Notes

Some tips and suggestions
  • Working Space: Keep the entire space where you will be making pickle, clean and dry.
  • Cleanliness: Use clean spoons and bowls or pans. You can sundry the spoons and bowls before using them. 
  • Hygiene: 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. 
  • On Mangoes: 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.
  • Proportions: 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. 
  • Additional Ingredients: You can also use 3 tablespoons peeled garlic cloves instead of chickpeas. 
  • On Oils: You can also use peanut oil or sunflower oil, if you do not have sesame oil
Note that the approximate nutrition info is for the entire 2 kilogram of pickle. 

Nutrition Info Approximate values

Calories: 1425kcalCarbohydrates: 177gProtein: 51gFat: 77gSaturated Fat: 9gSodium: 40431mgPotassium: 4045mgFiber: 63gSugar: 85gVitamin A: 35091IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 21mgVitamin B6: 3mgVitamin C: 193mgVitamin E: 49mgVitamin K: 138µgCalcium: 733mgVitamin B9 (Folate): 526µgIron: 37mgMagnesium: 631mgPhosphorus: 1329mgZinc: 12mg

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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24 Comments

  1. Hi Dassana, thanks for this lovely recipe. What is the shelf life of this pickle if stored in the fridge?5 stars

  2. Hi
    I tried the mango Avakkai and the taste is awesome
    However I did. a mistake and did not grind sea salt before adding it…its been 2 weeks now and salt remains undissolved. Pleae let me know if I can do something about it

    1. I don’t think anything can be done. The only thing that can be done is to wait for some more days or weeks till the salt granules dissolve.

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