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 (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
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.
dorcas says
Hi.
Good recipe. For the one i make i use premixed atchar masala.
I have a question though, why heat up oil first as indicated in step 1.
I do my atchar for selling and some keep it for more than 20 days.
swasthi says
Hi
Heating extends the shelf life
June says
The best recipe ever!thank you for sharing.Everyone in my family loves it. When I first made I don’t whether my family wants to try or not,so I left the bottle cover open.The nice aroma lure them to try.From that day on pickle on everything even bread.Once again thank you.
swasthi says
Glad to know June
🙂
Sudeep says
Hi Swasthi,
Nice recipes, thanks for sharing.
Need to ask you one thing, how to make mango and Amla pickle Which I need to keep it for 1year. Can you pls share the recipe for that
Thank u
swasthi says
Hi Sudeep
I have the recipes here
Avakaya recipe
Amla pickle
Sitara says
Great recipe. Thank you for sharing 🙂 I just made it and have left it covered with a lid. I did taste it and it was tooooooo spicy. Will the spice subside in a few days ? Or should I add more mustard to counter the chilli ?
swasthi says
Welcome Sitara
The heat from chilli powder will come down once the mangoes begin to release their juices. The spice gets diluted with the sour juices and will balance. Do not add anything else. Hope you used the milder chilli powder like kashmiri or byadgi
Dilhara says
Hi
Have tried this recipe several times now with mangoes from my garden n it came out very well and many loved it. Thank you very much for the recipe.
However, tried it again the day before with mangoes purchased from the supermarket. Although the mangoes were unripe it was not very sour, hence I now don’t get that tangy taste in the pickle. Anyway I can correct this?
swasthi says
Hi Dilhara,
Glad to know. You can look for dried mango pieces or amchur powder and add them to the pickle. Any other ingredient will alter the taste completely.
Dilhara says
Hi
Thanks so much for your prompt response.
I am from Sri Lanka n not sure if this amchur powder is available here. If I add lime juice will it alter the taste? Also I have frozen unsweetened mango pulp which I made from the excess mango for juice as n when I need. Could I add this? It’s a thick liquid or will it make the pickle runny?
Else, I will leave it as it is, as it still tastes good.
Thanks for your help
swasthi says
I had thought of all these options and felt they will alter the taste. It is good to leave as is
Karma says
Do we have heat mustard seed along with fenugreek seeds?
swasthi says
No don’t need to heat
June Viji says
I really love the pickle recipe and it came out well. I used a bit of ACV.Super good. Thank you so much.
swasthi says
You are welcome!
Glad to know!
Lavina says
Hi Mam,
Thank you for your recipes, loved to follow your recipes.
I tried mango pickle, but it taste very bit more salty, please help me with the solution.
Thank you very much.
swasthi says
Hi Lavina
Add more mango pieces & more spice powder.
Uma says
Hi Swasthi,
Thank you so much for sharing your recipes. I am going to try this recipe today. Can u suggest if I can use this recipe for semi ripe mango ?? They are jus ripe on the sides and raw in the middle.
swasthi says
Welcome Uma,
Yes you can if the mango is still sour. I made it last week with semi ripe ones.
Uma says
Wow… Thank u so much for an immediate response 😍
Kalaivani says
Hi mam, how to adjust bitterness in pickle. I think I added more fengureek seeds.. now it taste bitterness.is there any solution?
swasthi says
Hi Kalaivani
To correct that use little more chilli powder, mustard, salt and oil. Add them proportionately, like you can add the same amount mentioned in the recipe. Pickle will taste slightly pungent and bitter the first 3 days. When it ages the bitterness will completely go away. So if it is only a little more you have added then you can wait for few more days without adding anything more.Hope this helps
Rowshini says
Hello,
I tried this recipe yesterday and stored it in an airtight container. Now got a doubt as to whether the initial 24 hours should be in airtight or should have air flow?
Thank you for your response. Your blog is my go to place for almost any new recipe j try!
swasthi says
Hello Rowshini
You are welcome. Yes you did it right. It should be in airtight jar. Thank you
Cristian says
Hi, thank you for the recipe. Does the pickle to be refrigerated for 5-7 days before eating it or kept at room temperature and then refrigerated?
swasthi says
Hi Cristian
Refrigerate it after 2 to 3 days. After every use, please store it back in the refrigerator.
Amy says
Thank you for this brilliant recipe! My Dad is Indian and loves mango pickle but it’s difficult to buy where we live – he was really happy when I made this for him 🙂 I’ll definitely be trying out other recipes on your website!
swasthi says
Hello Amy
You are welcome! Glad to know. Hope you all enjoy more recipes from here. Thank you
Varsha says
Hi Swasthi,
I made it and its 28hrs now.. I could feel a strong taste of mustard.. any suggestions to get it right ?
Regards,
Varsha
swasthi says
Hi Varsha,
24 to 28 hours is just the initial timing after which you can bottle it. You will have to wait longer may be another 2 to 3 days for the pickle to age. The taste of mustard and methi seeds will be strong until the pickle ages a bit. By 7 days the flavors develop and taste best. Hope this helps.
Gomathi says
Hi mam after 2 days we can add extra oil if needed thanks for sharing the wonderful recipe
swasthi says
Hi Gomathi,
Yes you can. Some kind of mangoes begin to release lots of juices after 3 to 4 days. The pickle may turn runny. So you can wait up to 4 days and then add more oil and salt.
Therese says
Hi can you please tell me the serving size your nutritional estimates are based on.
swasthi says
Hi Therese,
Divide the total quantity to 15 portions to know the serving size. If you have a weighting scale you can do it.
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.
🙂
Lallie Pillay says
Thank you for sharing your yummy recipes
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.
🙂