Mango avakaya or andhra avakaya pickle is a spicy, robust pickle made with unripe green mangoes from the andhra cuisine.
Prep Time30 mins
Total Time30 mins
Servings: 2 kilograms
- 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
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.
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.
- Keep the entire space where you will be making 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