Mango pickle is one of the most commonly made condiment in Indian homes. Each region has a different recipe, style or way of making it. AVAKAYA is a popular pickle variety from ANDHRA CUISINE, a cuisine well-known for its hot & spicy foods.
Avakaya is one of the regularly used condiment to accompany rice, ghee and plain dal in most Telugu speaking homes. I had a few requests last summer for avakaya recipe but could not share it.
I did share this simple Instant mango pickle recipe which I make at home here in Singapore.
Making Andhra mango pickle is not difficult, using the right proportion of ingredients and then bringing them together in a Bharani or a jaadi is all that is needed.
It is super simple to make but avakaya is mostly not made in small portions hence it becomes a tedious task.
It has a good shelf life of a year without refrigeration if the entire process is followed carefully. My mum used to make this pickle with 75 to 100 mangoes every summer.
For years I have carried away a portion of that each time I traveled back from India. For the past few years, I stopped carrying since I am not very good at handling them when I travel alone with 2 kids.
Last week I thought of making it myself and got this recipe from my mum and tried it with just few mangoes.
The pickle recipe I am sharing is a standard and traditional one. It is the same in almost all the homes with minor changes depending on the community or region.
For more pickle recipes, you can check
Carrot pickle
Andhra tomato pickle
Preparation to make 1 to 2 days ahead
1. Wash ceramic jars called as Bharani or jaadi or glass bottles thoroughly with diluted dishwashing soap. Make sure no dirt, grease or grim exists. Rinse thoroughly a few times.
Sundry them well until jaadi or bharani are hot. In case using glass bottle, make sure they are at least warm. Exposing them to hot sun for very long may also crack them.
After taking away from the sun, allow it to cool down completely. Cover and then set aside in a clean and dry shelf.
2. Clean and then sun dry mustard seeds, crystal salt, methi seeds and red chili powder for few hours. This is done to ensure they are moist free. Transfer them to clean and dry jars. Set them in a dry place.
3. Wash thoroughly mixie jars, 2 large utensils, a measuring cup, few spoons, a bowl and 2 large and 2 small cotton clothes. Dry them very well to make sure they are free from moisture. Store these in a dry place.
4. The pickle variety mangoes are very hard and tough to cut them correctly. In most homes men cut these with the help of a special traditional cutter.
Since I do not have this, my husband cut it with a large sharp knife. You will have to wash and sun dry the cutter or knife as well.
Note: Keep your nails trimmed, no polish, and no rings on your fingers for hygiene purpose. You will need to use clean and dry hands to mix the spice powders.
Using a ladle or a spoon may not be appropriate, especially if you make in large quantities.
How to choose mangoes for pickle
1. Choose fresh, sour, hard and mature raw mangoes. Special pickle variety mangoes are available in the market. They come in medium size and are dark green in color.
2. Mangoes that have fallen off the trees or the ones with bruises are not suitable to make avakaya.
3. You can also make this mango pickle using any other good sour variety mangoes that are pulpy, but I guess the taste may change after 4 to 6 months.
Andhra avakaya
Avakaya pachadi
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 4 to 6 cups cut mango pieces (refer notes)
- 2 cups oil
- 1 cup mustard powder
- 1 cup red chili powder (Low heat such as Byadgi or Kashmiri)
- ¾ cup crystal salt plus 2 tbsp
- 1.5 tsp Methi powder or methi seeds (refer notes)
- ½ cup garlic or about 70 grams (refer notes)
Instructions
Preparation for avakaya pachadi
- Wash mangoes thoroughly and soak in a large wide pail or bucket for 1 hour. This is done to remove any dirt deposited on them.
- Remove them from water and allow to dry.
- Wipe them with a cloth and spread them on a large cotton cloth. They must be completely moisture free and dry.
Preparing the work area
- The place where you intend to make the pickle has to be absolutely clean, dry and free from moisture.
- Move the mangoes to this work area and all the preparation has to be done here to prevent spoilage. Get all the other things we prepared the previous day to this place .
- Remove any portions of stems still on the mangoes. Cut each mango to half, with the shell and kernel intact. Mango can also be wrapped in a cotton cloth and then halved to prevent slipping or injury. If the shell or the covering of the kernel gets separated from the pieces, then they are not used for pickle since they turn soggy and the taste of the entire pickle changes.
- With the help of a spoon, remove the kernel and discard. You can also see a thin layer in between the kernel and the inner portion of the shell. Remove that as well. Use a spoon to remove that completely. Wipe off with a clean dry cloth.
- Cut each halved mango to 2 (quarters) and then further to 3 pieces each. This way a medium sized mango gets about 12 pieces. Make sure each piece also has a shell part on it.
- Measure & place these cut pieces on a cloth or utensil.
- Peel the garlic cloves. Set them aside. We also crush lightly 10 garlic cloves. This is optional. If the garlic cloves turn green, do not use them.
- Powder the mustard seeds. Measure 1 cup and add it to a large dry utensil. Set aside the left over.
- Powder the methi seeds if using. Add this to the same utensil along with mustard powder.
- Powder the crystal salt. Measure ¾ cup plus 2 tbsp powdered salt and add it to the utensil. Also measure and add red chili powder, garlic. Mix all these.
Making avakaya or avakkai
- Pour 1½ cups oil to another dry utensil. Dunk the mango pieces in the oil a handful at one time. Take them off from the oil with a deep frying spatula or slotted spoon. Add them to the spice mix. Coat them well with spice powder and add it to the bharani/ glass jar.
- Repeat this process of dunking a handful of them in oil and then in the spice mix. Then to the bharani/ jaadi. Once you are done, there will no spice mix left. You may be short of oil for the last few batches. Then use up the rest of the half cup.
- When you are done with this, if you are left with oil or any spice powder, just add the spice powder and then pour the oil to the jar.
- Cover with a lid. Place a cotton cloth and then tie up with a cloth ribbon or a thin long piece of cloth.
- Keep this in a dry shelf for 3 full days. We wait for 72 hours.
- On the fourth day, open the lid and then mix up using a dry ladle. We use strong wooden ladles when made in large quantity.
- Taste the pickle and add little more salt if needed. Wait till the next day to check if there is a layer of oil floating on the pickle, if not add the rest of the oil.
- Do not skimp on the salt and oil, they act as natural preservatives to preserve pickle for a year. If there is not enough oil or salt, pickle may get spoilt.
Tips to follow for a good shelf life.
- Do not serve pickle directly from the jar especially if you have made in large quantity. Opening the jars frequently will diminish the quality, color and flavour of pickle. Always take a portions of this to another glass bottle for everyday use.
- Always use dry hands, ladles and spoons while handling the pickles. We usually heat them up a bit near the gas flame.
Notes
Notes on andhra mango pickle
Traditionally mango pickle is made only with 4 cups of cut mango pieces which yields a lot of gravy / oota in telugu. It is good for a family who eat lot of this hot and spicy gravy. We specifically in my mums home do not eat so much of the gravy or oota so we use 6 cups of pieces. So the proportion of gravy per piece of mango is less. To put in simple terms – “4 cups yields less mango pieces with more gravy, 5 to 6 cups yield more pieces with just a moderate amount of gravy”. My MIL and my other extended families prepare with 4 cups of pieces. I have eaten that as well. It tastes a bit more pungent and strong. Use your judgement for this. You can use any cup size but make sure you use the same cup for measuring all the ingredients. If using more mangoes, use a larger cup or bowl to measure. You will have to increase the quantity of methi seeds proportionately. The quantity mentioned in the recipe is for a 240 ml cup. Same with garlic, 70 grams for 240 ml measument. You can also use same cup used to measure mangoes – we need half cup garlic cloves. You can also reduce this slightly, this is on the higher side. Traditionally a lot of people use a mix of Guntur hot chili and the regular medium hot chili powder. But at home we never use Guntur chili as it is extremely hot for our taste. We use byadgi chilli powder.Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Hi, this is an awesome recipe. Thanks a lot. I realised that we can get the same taste with pickles sold by
Thanks Likhitha
What is the oil being used in preparing Avakaya…….It’s not a top secret……I have used Olive POil, Canola oil, Rice bran oil….the right oil gives the Avakaya it’s charactreristic taste and flavour…
I am a confessed foodie and cook….like to experiment..
Hi Sundar,
You have used all wrong kinds of oil. Traditionally sesame oil or peanut oil is used for avakaya, more importantly cold pressed oil (extracted through wooden ghani) was used which is the actual secret that enhanced the flavor of the pickle. It is also unrefined so the flavor is more intense. Hope this helps
4 cups of raw mangoes pieces so how many raw mangoes of medium size should i purchase to make them cut
3 large mangoes should yield you about 4 to 5 cups.
plz tell me can i add hing powder to thz if yes tell me how much
We don’t add hing to this pickle. Not sure how it will taste.
Hi Swathi, I got recipes I wanted, mango and amla pickle. Thanks.
Which oil to use in both pickles ? Is it mustard oil or groundnut oil ?
Curiously waiting for clarification.
Hi,
You can use any but use refined oil. Both will work. Don’t use kachi ghani mustard for this.
Hi Swasthi
Can you advice on variety of mango to be used for this pickle and what is it called in tamil.
Hi Fathima,
Don’t make pickle during this time. It will turn moldy within a few days. I don’t know what they are called in Tamil. They are dark green in color and hard to touch and cut as well. I will update the post if I am able to find those mangoes here. Hope this helps.
Thanks Swasthi for your help.Will follow your advice.
Hello Swasthi! What an amazing recipe! I make an instant mango and carrot pickle but wanted to make one which keeps for a year or more without having to put in the fridge and ive been wanting to sell it bc my instant recipe is similar to urs and very tasty! Ive followed this recipe however i made a mistake and used the oil warm/hot, extra virgin olive oil (but i dont know of cold pressed). Will this affect the recipe and cause spoilage?
Also I wanted to process the jars to ensure shelf life (ie use a water bath to can them). What are your thoughts?
Thank you so much for your time!
Hi Sultana,
Thank you! It should be fine. I have never made this with hot/warm oil. I also have no idea about water bath. I have shared all my thoughts in this post regarding the shelf life & how to store it. This is how it is made in India and it keeps good for not just 1 year but even for 2 years. I will reply your email in detail on your other queries. Hope this helps
It’s close to month I made . Can we add mango pieces now?
Hi Sudha,
I don’t know how to help you with that. Not sure adding more mango pieces,salt and oil will resolve the issue. If you are not able to consume it then you may give a try. I think you used a very hot kind of chilli powder to make this pickle. Hence it turned out so hot. We use the bydagi chilli powder.
My avakkaya pickle turned out little spicy, how can I reduce it? Waiting for reply.
Thanks
Hi Sudha
You haven’t mentioned how long has it been since you made. The heat and spice will come down when the pickle ages and the pieces begin to release the juices. If it is still spicy, then you have to add more mango pieces.
Hi swasti
Nice recipe.
Last time I prepared pickle at home it turned out very hot. So I added a little fruit venegar and a salt. Both cut the hotness of chillies and pickel came out good too.
Hi Sudha
Yes I remember. Glad to know it turned out right this time. Thanks for letting me know!
My avakkaya pickle turned out little spicy, how can I reduce it?
Thanks
Hello. How to remove bitterness from Mango Pickle?
Add more mango pieces, red chilli, oil and salt
Mouth watering recipes
Thank you
It’s very well demostrated
and good choice very helpful
Thank you
I like the recipe n I am going try it .i hv never tried before but Andhra pickle is my weakness,earlier my mother-in-law used to send me from Hyderabad but she passed away last year.lets see how ur recipe turned out to be .
Hi
Thanks for the recipe, I have followed the complete process and it’s hardly less than 24 hrs but I can see some bubbles coming up. Is it the natural process and can it get spoiled in a day? I kept in two diff sets, both of them had bubbles. I kept it around 4PM yesterdat and Now it is 11 AM.
Please help
Thanks
Aarthi
Hi Aarthi
I have never seen any bubbles like you mentioned any time. But I know that young mangoes can spoil the pickle but not this early. Did you take all the precautions of sun drying and keep everything moist free? Usually pickles spoil after a few weeks and there will be no early signs of it. This is too early for you to know. Wait for 3 days and check.
I have not covered with the cloth. May be the fermentation or some thing of that sort. Coz I can see that the tight lid is getting pushed due to air inside. Should I keep the lid a little loose? Or cover with the cloth?
Aarthi,
I found out from my mom now. She says if the mangoes have lot of juices there can be bubbles and it is normal. Back home in India we would store this pickle in bharanis (traditional large ceramic jars). The lid is loose but we cover them with a cloth and tie. But Since I don’t have the bharani, I store it in large air tight glass jars with threaded lids. So I never have this problem. For now, you can just cover with a loose lid and store in a dry place.
Thank you. I kept in an air tight. Even my mom told the same. So keeping a cloth n keeping the lid loose. Thank you so much
Hello Mrs. Swasti! I tried your recipe with a few changes and my God! It was a complete hit at home. Felt so good. Thanks for the recipe in small quantities. Really helps people like me in trying out traditional recipes without having to fear wasting food in case I ruin it!
Hello Ms.Roopitha,
You are welcome! Glad to know it turned out well.
Thank you so much for the comment
🙂
Hi….my pickle is a bit salty…. anything I can do to fix it… please help.
Hi Bhavana,
Usually some amount of salt is absorbed by the mango and over all the salty taste comes down after 1 month. We usually feel the pickle has very low salt so we add more salt at that time. You can wait for a month and check or you can fix it by following these tips.
1. Make another small batch of the same pickle without salt and mix it.
2. Another easier method is to simply add more chilli powder, mustard, methi seeds powder, garlic and oil. Follow the same proportion of the ingredients as mentioned in the recipe. Hope this helps.
I tried to prepare aavakaya pickle as per your blog.
I could not cut the all the mangoes into pieces with the shell intact but used the pieces for pickle.
I had a doubt whether the oil can be heated or not.But I have heated the oil and used the same.
You may kindly advise.
Hi Jeevan,
We keep the shell intact so that the mango pieces hold shape even when stored for a year. Otherwise the pieces turn mushy and alters the taste after 6 to 8 months. We usually set aside such pieces, then pickle them separately and finish up within 1 to 2 months.
We do not heat the oil. We open a new pack or bottle of oil and use it directly. Using a new bottle ensures the oil is not exposed to any moisture. So prevents any spoilage. Heating only alters the taste of the oil so it should be fine if you have cooled it and used. Hope this helps.
Thank u mam
Lucky to have your website
Recipes ,i follow turns out very well,everytime
Really feel happy
T
Tips u give is something extraordinary, that becomes the great secret of success
Same as last time,aavakaipickle turned out very well
Thank for the confidence
Wishes
Hi Krithika,
You are welcome. Thanks much for the comment. Happy to know your avakaya turned out good.
🙂
We’re trying this recipe out today. Do you dry roast the methi and mustard before powdering them?
Hi Archana,
Methi seeds & mustard are sun dried and then powdered. No roasting is done.
Mam your efforts are good to new persons to learn and as well as old people to add another head in preparation pickle.any it’s very calculative and easily digested. Keep this effort always
Thank you so much.
Iam Karthikeyan from Chennai , I tried your recipe out of interest after reading your recipe and after tasting it ,all those who tasted it once , started asking me how to make such tasty pickle…… give us more recipes…… even today my Amma has bought 5 kgs of raw mango asking me to do the recipe…… super☀️⚡️??
Hello Karthikeyan,
Awesome! So happy to read your comment. Glad you all loved it! Thanks a lot for the comment.
🙂