Pickles,Jam & Chutney powder/ VIDEO RECIPES

AVAKKAI PICKLE / ANDHRA SPECIAL AVAKAYA MANGO PICKLE RECIPE

mango avakkai pickle

Andhra special Avakaya / Avakkai Mango Pickle with video recipe is a spicy, tangy ,tempting and an absolute finger licking pickle made from raw mango from the Andhra cuisine. Hot and spicy … this pickle tastes absolutely delicious with hot rice , curd rice , dal rice or with everything anything !!

You can check out few more pickle recipes from the blog like Mango Thokku , Instant Mango Pickle , Amla Pickle , Amla Thokku , Cut Mango Pickle etc .

You can check Avakkai Pickle Video here :

About Avakkai pickle:

Avakaya / Avakkai Mango Pickle is a famous and very tasty pickle from Andhra . Its very spicy, tangy ,tempting and an absolutely super hot delicious .

The main hero of this pickle is mustard , fresh unrefined gingely oil and of course fresh sour raw mangoes. If you have this ready , making it is just a step away . Not difficult at all !!

 Avakkai mango pickle is my favorite since childhood and i love to have it with anything and everything. There was a time when i used to visit Andhra hotels just for this  Avakaya . Since this is the season for green sour raw mango  , try making them at home .I am sure like me many of you love this pickle to the core.

After learning this recipe from an Andhra aunty , i have said good bye to the store bought . This homemade avakkai mango pickle not only tastes better than the store bought ones but is also way way healthier than them as it has no preservatives and economical too. And the best part , long shelf life of this pickle .

Avakkai Mango Pickle With Step By Step Photos :

  • Choose fresh , sour , hard , mature raw mango . Chopping mangoes at home for avakaya is difficult as the hard kernel part is attached to the mango pieces. You can cut them at home or better get the mango pieces chopped from the market it self , the vendors cut and give. I too bought chopped raw mangoes from market . Retain the hard shell / kernel
  • Wash and sun dry the pickle container / bharani / jhadi . There should be no moisture when we are about to use them .
  • Clean , wash and drain mango pieces from water . Spread on cotton cloth to remove moisture. Let it be on cloth for 2-3 hours .
  • Before using for pickle , make sure there is no moisture. If any moisture is there , pickle will spoil soon.
  • Remove the thin plastic type layer attached to the hard shell. Check all the pieces and remove the thin layer. The thin layer reduces shelf life.
  • Moisture free , clean mango pieces are ready to use for making pickle. Keep aside .
  • Meanwhile , let’s prepare masala for Avakkai . Take 150 gm mustard and 1 tbsp Methi . Either keep in Sun for 2-3 hours to make crisp or dry roast on medium low flame for 30-40 seconds till crisp. Once they are crisp , allow to cool.
  • Once cool , transfer to a mixer grinder. Add 200 gm salt / rock salt.
  • Blend to a fine powder.
  • Warm 250 – 300 ml sesame oil . We just have to warm oil , it need not be smoking hot or boil. We can use raw oil too , but warming a bit and using increases shelf life. When warm , keep aside to cool
  • Transfer masala powder into a mixing bowl. Add 200 gm chilli powder , 2 tsp haldi and 1/2 cup garlic flakes .
  • Add mango pieces to it and mix everything well. Use a clean and dry spatula .
  • Let raw mangoes get quoted with masala well
  • Transfer few spiced mango pieces into the clean dry air tight container . Spread them as a layer.
  • Pour a laddle full of cooled oil . Remember the oil should not be hot while adding
  • Again add some more mango pieces and layer with oil . Do this till all your mango pieces are over.
  • Finally pour the leftover spice and left over oil into jar. Shake the jar a bit. Let all the mango pieces spread out nicely and oil seep in .
  • Cover the lid tight and keep the jar in Sun for 2-3 days .
  • After 2-3 days ,check if oil is floating on top. If not add some more oil, make sure pickle is not dry.
avakkai pickle
  • Mix the pickle nicely with a clean and dry spoon. Taste test , if required add little salt / chilly powder. The pickle should be little salty and spicy at this stage as mangoes are yet to absorb the spices.
  • Yummilicious , drooly Mango Avakkai pickle is ready to relish. After a week , you can start using the pickle.

Points to note :

  • Pick the hard variety Sour raw mango only for best result .Retain the hard shell / kernel
  • Wash and sun dry the pickle container / bharani / jhadi . There should be no moisture when we are about to use them .
  • Before using for pickle , make sure there is no moisture in the mangoes . If any moisture is there , pickle will spoil soon.
  • While making masala for pickle , Don’t add more methi else they will turn bitter .
  • For authentic taste , don’t skip sesame oil .
  • Adding garlic is optional , if you don’t want can skip.
  • Avakkai tastes best spicy . So better don’t reduce chilli powder quantity .
  • Transfer a small portion of the pickle while using . Use clean and dry spoon always .Stays fresh for a long time .
Andra style avakkai pickle

AVAKKAI MANGO PICKLE

Smitha Kalluraya
Andhra special Avakaya / Avakkai Mango Pickle is a spicy, tangy ,tempting and an absolute finger licking pickle made from raw mango from the Andhra cuisine
Course condiments
Cuisine andhra

Ingredients
 

  • 1 kg Raw green Mangoes
  • 150 gm Mustard
  • 2 tbsp Methi seeds
  • 200 gm Red chili powder, (Kashmiri variety or any variety used in pickling)
  • 200 gm rock Salt
  • 250-300 ml Gingelly oil
  • 1/2 cup Garlic, (optional)
  • 2 tsp Turmeric powder

Instructions
 

  • Choose fresh , sour , hard , mature raw mango . Chopping mangoes at home for avakaya is difficult as the hard kernel part is attached to the mango pieces. You can cut them at home or better get the mango pieces chopped from the market
  • Clean , wash and drain mango pieces from water . Spread on cotton cloth to remove moisture. Let it be on cloth for 2-3 hours .Remove the thin plastic type layer attached to the hard shell. Check all the pieces and remove the thin layer. The thin layer reduces shelf life.
  • Moisture free , clean mango pieces are ready to use for making pickle. Keep aside
  • Meanwhile , let’s prepare masala for Avakkai . Take mustard and Methi . Either keep in Sun for 2-3 hours to make crisp or dry roast on medium low flame for 30-40 seconds till crisp. Once they are crisp , allow to cool.
  • Once cool , transfer to a mixer grinder. Add salt / rock salt. Blend to a fine powder
  • Warm 250 300 ml sesame oil . When warm , keep aside to cool
  • Transfer masala powder into a mixing bowl. Add chilli powder , haldi and garlic flakes .
  • Add mango pieces to it and mix everything well.
  • Transfer few spiced mango pieces into the clean dry air tight container . Spread them as a layer. Pour a laddle full of cooled oil . Remember the oil should not be hot while adding. Again add some more mango pieces and layer with oil . Do this till all your mango pieces are over. Finally pour the leftover spice and left over oil into jar. Shake the jar a bit. Let all the mango pieces spread out nicely and oil seep in 
  • Cover the lid tight and keep the jar in Sun for 2-3 days .
  • After 2-3 days , check if oil is floating on the jar .Mix it nicely with a clean spoon and taste . It should be little salty at this stage as mangoes are yet to take in . So if required add 1-2 tsp of salt. let it sit in a clean dry place .
  • After a week , you can start using the yummy avakai pickle.Store this in a clean dry place and use clean dry spoon. After a month you can transfer it a jar and keep in the refrigerator for later use. Enjoy !!

Video

Notes

 
 
Keyword avakkai pickle, avakkaya mango pickle, how to do andhra mango pickle

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4 Comments

  • Reply
    Prarthana
    March 17, 2017 at 10:46 pm

    Like your recepi….I m from Mumbai….. What is Gingelly Oil?

  • Reply
    Veda
    March 16, 2018 at 4:03 pm

    Hi mam,

    I followed your recipe salt and Karam is prominent that is exceeded what should I do now please help me thank you waiting for your reply

    • Reply
      Smitha Kalluraya
      March 21, 2018 at 1:31 pm

      Hi Veda ,

      If the kharam is more .. no problem .. in couple of days , salt & spice level will decrease a bit . If still you are feeling it lot spicy .. take out little masala from the pickle . dry roast only mustard and methi ( omit chilli ).Powder and mix it with oil .Add this to the pickle and mix well .

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