Mango pickle recipe with step by step photos – An easy pickle recipe with step by step photos using raw mangoes. Avakaya is one of the popular variety of pickle made in Andhra pradesh, a South Indian state which is popular for hot and spicy foods. The recipe of mango pickle shared here is not that of avakaya but a similar version which can be made with any kind of raw mangoes and can be consumed after a day of preparing.
This keeps good for a month if refrigerated and handled well, without refrigeration stays good for a week. You can find the traditional recipe of andhra avakaya here.
Today’s andhra mango pickle is more of a gravy like consistency rather than dry, since it is mostly relished with plain white rice.
To make a pickle with lesser gravy, use half the amount of oil, chilli, mustard and methi powder mentioned in the recipe below. With the quantities i have made, it wasn’t very oily, pungent or spicy as it looks to be.
I have used fresh byadgi chili powder from India which gives a bright color. Kashmiri chili powder too works good.
Aam chunda, Punjabi aam ka achar, Rajasthani aam ka achar, mavinakayi uppinakayi, Maagaya, Avakaya & Vadu mango pickle are some of the most well known mango pickle varieties made in India.
Though I have tried so many recipes, this recipe is special to me and is made almost every year a few times. This year when I made it I managed to take the video.
To make mango pickle, firstly make sure all the utensils, spoons, blender jar, chopping board, knife and the work area are absolutely dry.
You may like these pickle recipes,
Andhra style tomato pickle
Carrot pickle
Cauliflower pickle
Drumstick pickle
Garlic pickle
Ginger pickle
Mango pickle recipe
Mango pickle recipe
Ingredients (1 cup = 240ml )
- 1 ¼ cup mango pieces cubed (heaped cup)
- 1 tbsp mustard seeds or 2 tbsp. mustard powder
- ½ tsp methi seeds or menthulu or fenugreek seeds
- 3 tbsp red chili powder (can reduce by ½ a tbsp.)
- 1 ½ tsp salt adjust as needed
- 4 garlic cloves
- 3 tbsp oil (sesame preferred, peanut is ok as well)
How to make the recipe
Preparation for mango pickle
- Choose raw, fresh and unripe mango that is firm and has a clear skin. Wash and dry mango thoroughly. Wipe clean with a cloth.
- If possible sun dry the jar and other utensils used for making pickle, Make sure all the bowls, spoons, chopping board and knife are dry. These precautions will increase the shelf life of the mango pickle
- Dry roast methi seeds on a low flame until deep golden and aromatic. Transfer to a plate and cool them completely.
- To the same pan, pour oil and heat it up until slightly warm. Set aside to cool completely. You can skip warming the oil if you intend to finish the mango pickle within 10 to 12 days.
- Skip heating if using cold pressed oil. Blend methi seeds along with mustard seeds to a fine powder.
- Chop mangoes to slightly large cubes using a large knife.
How to make mango pickle
- Add them to a dry bowl, along with red chili powder, mustard powder, salt and lightly crushed garlic.
- Pour the oil and mix well. Set aside for 24 to 28 hours. Stir mango pickle well and if needed add more salt. Store this mango pickle in a clean glass jar.
Video
NUTRITION
Preparation
1. Dry roast methi seeds till they begin to smell good. Transfer these to a plate. To the same hot pan, add oil and allow it to warm up. Set aside to cool completely. You can skip warming the oil if you intend to finish it with in 10 to 12 days. If using cold pressed oil, skip heating the oil.
2. Powder mustard and methi seeds in a blender to a fine or coarse powder to suit your liking. A fine powder needs less oil for the pickle.
3. Wash mango. I prefer to soak mango in salted water for 30 minutes, scrub it with additional salt and wash off. If you are using organic mango, you can just wash it well and use. Dry it thoroughly. Wipe off with an absorbent cloth or tissue. Chop them to slightly large cubes. Smaller pieces tend to turn very soft and mushy when stored for more than a week. Also i used up the left over pulp on the mango. I finely chopped it as well. They turn soft and add volume to the gravy.
How to make mango pickle recipe
4. To a large bowl, add mango cubes, chili powder, mustard methi powder, salt and lightly crushed garlic cloves.
5. Add oil from step one. Ensure it is cool before adding to the mixture.
6. Mix everything well. The mixture looks dark and dry.
7. Cover it and set aside in a dry place for 24 hours.
8. After 24 to 28 hours, mango releases moisture or juice. Mix well. Check for salt, if needed add little more and mix well. You will get to see this yummy hot spicy mango pickle ready.
Store it in a glass or ceramic jar. Do not use plastic jars for storing pickles, the taste of the pickle changes and it is unhealthy to use plastic containers for storing pickles.
Serve with rice, paratha, idli , dosa and curd rice.
Fatima mohammed says
Thank you for sharing your yummy recepie
swasthi says
Welcome Fatima
Lallie Pillay says
Dearest Swasthi
Thank you for sharing your yummy recipes
Iam diabetic living in Cape Town,
South Africa
swasthi says
Hi Lallie pillay,
You are welcome. So glad to know you. Thanks for following the blog.
🙂
graeme says
hi, i followed the recipe and left it in the sun for three days, here in Philippines currently around 40C every day.
Now what do i do? how long do i leave it for before i start to use it
swasthi says
Hi Graeme,
Sorry for the delay. You don’t need to keep the mango pickle in sun. This recipe doesn’t need. You can consume the pickle after 4 to 5 days of making it.
Ratna says
Hi Swasthi garu,
I made mango pickle with 10 mangoes. It has been 3 days now. My house is filled with the aroma of this pickle and we have been loving it. The problem is I made it in a large stainless steel bowl. I don’t have enough glass bottles or ceramic jars to transfer. Can I keep the pickle in a steel dhaba for a month. Or pls suggest where can I buy? I checked in Mustafa and fair price but could not find anything large. All I found were very small. Thank you very much for the awesome recipe.
swasthi says
Hi Ratna,
So happy to know your pickle turned out good. Wow! 10 mangoes is a lot. Don’t use steel dhaba it will chip off after few days. It is okay for a week or so not longer. You can check in takashimaya orchard, sia huat (chinatown), crate and barrel or even in tangs. I did see a lot in the past month. Thanks for trying.
🙂
Gowri says
Hi, after 24 hours the pickle should be keep in refrigerator or outside? If outside means how long it would be?
swasthi says
Hi Gowri,
Sorry forgot to reply you. You can leave it at room temperature & handle with moist free spoons. It will keep good for 3 to 4 weeks.
foodie says
Thank you for the receipe. It turned out good. However I think added more mustard powder and it is little bitter when eating. How to fix it?
swasthi says
Hi,
If you have added a lot then, just make another batch without mustard powder and mix with this. If you have added just a bit more, then add some red chilli powder & more oil, salt if needed. Actually when the pickle ages a bit, the pungent taste reduces. You may want to wait for 5 to 7 days and check.
sruthi says
Thank you for quick response .
Lulu Campos says
Thank you. I found your blog helpful and easy to follow. I love mango pickles but its hard to find in local supermarkets in my area so i prefer to prepare it by myself. Hope you can post and share more recipe.
swasthi says
Welcome Lulu
Glad to know the recipes are helpful. Thank you so much. Yes do try the mango pickle. I will keep sharing more recipes.
Smita says
Very good method of mango pickles.
swasthi says
Thanks smita
WAJID HUSSAIN says
THANKS FOR EASLY GUIDELINE BY PHOTOS STEP BY STEP
Manjusree Kandula says
Very well explaining.
Made it easier and tasty.
swasthi says
Thanks Manjusree
Sue Devi says
Mouthwatering receipes
swasthi says
Thank you
Manju H Nair says
Hi Swasthi,
I am trying a pickle recipe for the first time. Would like to know firstly, can we use mustard oil in place of sesame oil .. also in case we want the pickle to last for months, what care needs to be taken.. since we get may get raw mangoes for pickle only for about a month during the summer ( especially the Rajapuri), in Mumbai. I would like this preparation to last atleast for about 4-6 months.
swasthi says
Hi Manju
This is an instant pickle recipe which doesn’t last too long. Pickles that are made to store for long time need to be prepared with extra care. So Please follow this andhra mango pickle recipe. I don’t think rajapuri mangoes are suitable for pickle. You will need to choose very sour mangoes that are very hard, round and small in shape and size. More details you can find in the above mentioned link.
Hope this helps
Shouri Yarlagadda says
Can you add the “Andhra Maagaya” recipe with mustard powder please ?
swasthi says
Yes I will share it. Probably by the end of this week.
Tanmaya says
Don’t we need to keep in sun. Your recipe is just awesome thank u
swasthi says
Welcome Tanmaya
This is a south Indian style instant pickle which doesn’t need to be kept in sun
Happy says
The recipes are easy 2. Understand n they improve my cooking thank u avakaya
swasthi says
Welcome Happy
Glad to know you like the recipes
Saurav says
Hi Swasthi.Can u plz post the recipe of Dumplings.Its very famouse here.
swasthi says
Hi Saurav
Yes I will try to share
srilu says
swathi garu ..if i use a large dish for mango pieces..suppose i have taken 4 large dish of mango pieces ,how much quantity of mirchi powder /rai poder/salt/menthi powder i have to use plzz say me swathi garu…..waiting for ur reply mam
swasthi says
Srilu
Do you have a 240 to 250 ml cup or steel glass at home. If you have then check how many glasses of mango pieces your dish fits.
srilu says
swathi garu 2 kg mango pieces ki amtha karam,salt,avapindi padutumdhi cheppandi
swasthi says
Hi Srilu
Though made it many times, I did not weigh the mango pieces. I will be making the pickle tomorrow, this time I can weigh and tell you. By tomm mid day.
srilu says
swathi garu neenu 1 kg or 2 kg pieces pachadi pettali ….me measurements naku confuse ga unnavi….approximate ga cheppandi.i will wait for ur reply…Neenu me
receipes anni baga estapadthanu…Excellent assalu…I Love andhra food receipes
swasthi says
Thanks Srilu
I could not make the pickle today. Actually to make pickle we usually do not weigh the mango pieces. We only measure them in cups and large bowls. I can help you tell me what exactly confused you.
Mohan . R says
Madam,
Greetings. Today I make mango pickles as per your direction. It came fine and tasty.
Thanks a lot.
Mohan.R
swasthi says
Welcome Mohan. R
Thanks for sharing the outcome