Avakaya or Mango pickle Andhra style takes me back to my childhood when I had tasted it for the first time. Baffled? You should be because I tasted it in the small town of Unnao close to Kanpur which was my maternal grandparents’ home. My aunt’s sister-in-law belonged to the city of Hyderabad, which was as exotic as Paris or London for us because we only heard tales of such places far far away. So this lovely lady once served us parathas with this spicy mango pickle that tickled our taste buds and enticed us with its fiery deliciousness.
Intrigued, mom immediately asked her for the recipe. But back then women held their recipes close to their chests. Little did I know that one day the city of Hyderabad would hold a very special place in my life. It is my sasural or in-laws place and I’ve not only had Avakaya multiple times but have made this pickle myself as well which has been endorsed by my mum-in-law. 🙂 Life, I tell you!
So here goes the avakaya recipe or spicy mango pickle recipe. It is simple but one has to be a stickler for proportions. Also remember to maintain absolute hygiene or the pickle can spoil.
📖 Recipe Card
Avakaya | Spicy Mango Pickle Andhra Style
Ingredients
- 1 Kg. raw mangoes green firm and sour, the ones with fibre that are meant for pickling
- 200 gm. mustard seeds
- 200 gm. red chilli powder or cayenne
- 200 gm. sea salt
- 2 tbsp. fenugreek seeds
- ½ cup garlic cloves whole
- 500 ml. sesame oil
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Instructions
- Soak the mangoes for a few hours in water. Wash well; remove any dried sap.
- Dry them thoroughly and cut the mangoes into quarters. Discard the seed. Remove the white skin that is attached to the kernel.
- Now spread them out on a towel to dry for a few hours (either under the fan or in the sun).
- Sun dry your spices like mustard seeds, fenugreek seeds etc. so that they have no moisture.
- Powder mustard seeds in a blender. Add chilli powder and salt and mix well.
- Now add fenugreek seeds and garlic to this spice mix and add half the oil. You will get a mix that is slightly wet. It must not be runny.
- Now take a few dry mango pieces at a time, coat them with this spice mix and then put them in a barni (earthenware or ceramic container used for pickles).
- Repeat this till all the pieces have been well coated. Any leftover spice mix can be added on top of all the pieces.
- Add some more oil on the top. Save the leftover oil for later.
- Now close the lid and tie it with a muslin cloth. Leave it in a dry, dark place for 4 days. After 4 days, open the pickle jar.
- You will find that the volume of the pickled pieces must have come down by half. Give everything a nice stir with a dry ladle or spoon.
- You can use your hands as well. You will find that the pickle must have become oily by now. Taste it to check for seasoning.
- You should not need to but if it tastes less salty, add some more salt. The oil must cover the pickle and float on top. If not, add the leftover oil that you saved earlier.
- Now let the pickle mature for 4 more days after putting the lid on and covering it with a muslin cloth.
- On the 8th day, open the jar and you can begin consuming the pickle. Always ensure that a layer of oil covers your pickle. This prevents it from spoiling.
- Have it with your regular meal or like me with parathas and curd rice. It is delicious.
- It will last you easily for a year. It generally gets consumed before that.
Notes
- Do follow the instructions to the T. You may change the proportion of the spices to your taste but if you are making it for the first time, I would suggest sticking to these quantities.
- Every masala must be completely dry, so must the mango pieces, pickle jar and your hands.
- You may use the spicy chilly powder or use half the spicy chilly powder and half Kashmiri chilly powder for the bright red colour.
- Use cold pressed sesame oil and not refined one.
- Since we do not use any preservative, salt and oil are the only preserving mediums.
- Once the pickle is ready, take some quantity in a smaller jar/bottle for daily consumption. Keep the remaining pickle in a cool, dry place. Always use dry spoons for taking out pickle.
- You may substitute garlic with chickpeas. I prefer garlic.
- You can add about 200 g. of kashmiri red chilli powder that has a bright red colour to the pickle for colour.
Nutrition
Step-by-step Pictures
Soak 1 kg. raw mangoes (the ones for pickling) for a few hours in water. Wash well; remove any dried sap. Dry them thoroughly and cut the mangoes into quarters. Discard the seed. Remove the white skin that is attached to the kernel. Now spread them out on a towel to dry for a few hours (either under the fan or in the sun).
Sun dry your spices like 200 gm mustard seeds, 2 tbsp. fenugreek seeds so that they have no moisture. Powder mustard seeds in a blender. Add 200 gm. chilli powder and 200 gm. sea salt and mix well. Now add fenugreek seeds and ½ cup garlic cloves to this spice mix and add half of the 500 ml. oil. You will get a mix that is slightly wet. It must not be runny.
Now take a few dry raw mango pieces at a time, coat them with this spice mix and then put them in a barni (earthenware or ceramic container used for pickles). Repeat this till all the pieces have been well coated. Any leftover spice mix can be added on top of all the pieces. Add some more oil on the top. Save the leftover oil for later.
Now close the lid and tie it with a muslin cloth. Leave it in a dry, dark place for 4 days. After 4 days, open the pickle jar. You will find that the volume of the pickled pieces must have come down by half. Give everything a nice stir with a dry ladle or spoon. You can use your hands as well. You will find that the pickle must have become oily by now. Taste it to check for seasoning. You should not need to but if it tastes less salty, add some more salt. The oil must cover the pickle and float on top. If not, add the leftover oil that you saved earlier.
Now let the pickle mature for 4 more days after putting the lid on and covering it with a muslin cloth. On the 8th day, open the jar and you can begin consuming the pickle. Always ensure that a layer of oil covers your pickle. This prevents it from spoiling.
Have it with your regular meal or like me with parathas and curd rice. It is delicious. It will last you easily for a year. It generally gets consumed before that.
Pro Tips:
- Do follow the instructions to the T. You may change the proportion of the spices to your taste but if you are making it for the first time, I would suggest sticking to these quantities.
- Every masala must be completely dry, so must the mango pieces, pickle jar and your hands.
- You may use the spicy chilly powder or use half the spicy chilly powder and half Kashmiri chilly powder for the bright red colour.
- Use cold pressed sesame oil and not refined one.
- Since we do not use any preservative, salt and oil are the only preserving mediums.
- Once the pickle is ready, take some quantity in a smaller jar/bottle for daily consumption. Keep the remaining pickle in a cool, dry place. Always use dry spoons for taking out pickle.
- You may substitute garlic with chickpeas. I prefer garlic.
This is the Avakaya or Andhra style mango pickle recipe that will earn you many praises. Perfect side dish to your parathas, pooris, rotis or rice dishes.
If you liked this avakaya or mango pickle recipe, please do give it a * rating either on the recipe or in your comments. Thanks.
You may also like: Mango Pickle North Indian style
Do tag #rachnacooks if you make this and share pictures. I would love to know if you tried out this easy recipe.
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Shilpa Garg says
I love recipes that suggest one to follow to the tee. I am definitely going to try this one, though my mother made similar achar a few days ago and has given it to me which would last for a while. Garlic in aam ka achar gives a distinct taste and flavor which I love. Thanks for sharing, Rachna!
Rachna says
Thanks, Shilpa. I know. I prefer precise recipes as well. I do hope you try it.
Shailaja V says
I love the detail you put into your recipes. It's like a slice of your heart and home. So pleasing! The avakkai is a favourite staple at home. My aunt used to make the best pickles ever. I miss her dreadfully now that she's gone. Interestingly, my father in law makes the best avakkai pickle in the family. Cousins, nephews, nieces, aunts all come to take portions of it when he makes it. He loves to make them too! They still remember you, by the way. 🙂
Shilpa Gupte says
You know, I just had my dinner in which I had so much of yummy mango pickle made by my SIL. And, now after reading your pickle recipe, I am drooling all over again! Pickles do cast their spell on us, na? WIll give this recipe to my SIL and beg her to make it for me....she is the pickle specialist! 🙂
Obsessivemom says
It looks absolutely yum. Got back from home last week and I still have the flavour of mango and singhada pickles onIt looks absolutely yum. Got back from home last week and I still have the flavour of mango and singhada pickles on my mind. I do like your recipe because it does away with the 'andaaz' bit. Who knows I might give it a shot. my mind. I do like your recipe because it does away with the 'andaaz' bit. Who knows I might give it a shot.
Rachna says
Thanks, Tulika. If you do, let me know if you liked it.
Parul Thakur says
I have never made a pickle but reading your post took me to the days Mum used to make at home. She too had a recipe in an old book that was followed to the tee 🙂
This one must have turned out to be yum.
Rachna says
I can imagine, Parul. There is something very nostalgic about pickling. I remember my mum too though she was much more prolific. 🙂 This one has turned out really good.
Neha says
Great, Thanks for sharing
Bikramjit says
I must give this a try sometimes, it is so expensive to buy that stupid pachranga one from the shops 🙂
make it at home easy peasy now that i have this recipe .... or better still gate crash and take yours 🙂 he he he he he
Rachna says
hehe If you were around, I would have gladly handled you a bottle.