In this post we will see how to make avakaya mango pickle. Avakaya are pickled mango cubes made with mangos, mustard oil and spices. The recipe of avakaya is very simple and needs easy ingredients. Whether as an accompaniment to traditional or modern savoury dishes, this avakaya mango pickle will surely tickle the tastebuds of your family and friends. Avakaya can keep good for months, provided they are stored properly.
Avakaya Pachadi (Avakai or Andhra Style Mango Pickle)
Avakaya or Avakai is a spicy mango pickle from Andhra Pradesh and is my most fav pickle recipe. Made using sour raw mangoes and spices, this homemade Andhra Mango Pickle recipe is a keeper. Here is how to make it.
India is certainly a nation of pickles. With so many states, we have a pickle that represents every state of our country, indeed!
Avakaya or Avakai is a popular pickle that is prepared by the Andhra people in the southern part of India.
It is made by using raw mangoes and spices like any other pickle but instead of mustard oil which is used in North Indian pickles, sesame oil is used.
The name ‘Avakaya’ is a combination of ‘ava’ which means mustard and ‘kaya’ which means raw fruit or mango.
For preparing Avakaya Pickle, Andhra people prefer using a variety of mangoes which are mostly uniform in size.
Also, they are particular about using fully raw and sour mangoes that are hand-plucked from the tree for making Aavakaaya. Keeping the same in mind, I thought of preparing this Andhra Style Mango Pickle at home.
As my parents had sent us some of the choicest raw and ripe mangoes bought from a family friend’s orchard, making Avakai Pachadi got really easy.
As Andhraites love eating spicy food, Avakaya is spicy as well and as garlic pods are generously added in this Mango Pickle, this accompaniment is bound to be seasoned and sharp!
Moreover, Avakai Pickle even has a strong flavor of mustard and fenugreek. Made in almost every Andhraite’s household, a meal for them seems incomplete without the serving of Avakaya.
You cal also add lots of chopped ginger to this pickle and make Allam Avakaya or add lots of garlic cloves and make Garlic Avakaya.
Serving Suggestions
This spicy accompaniment is relished with yogurt and steamed rice. Having eaten the same at one of my friend’s place who happens to be from Andhra Pradesh, I can say that when it comes to pickle, this Avakai scores ten on ten!
You can serve it with Dal rice or any Indian style meal.
It also tastes great with Ajwain Paratha.
Make sure that you relish Aavakaya without fail this summer, read my easy recipe for the same and prepare a jarful of Avakaya soon!
Pro Tips by Neha
Use sour raw mango to make this mango pickle. They are the best when the season just starts for Mangoes that is in May or June.
Cut them into even pieces. You can also get them cut from the vendors who have cutting machines. They sit all over the local vegetable market in India.
Make sure to cover the pickle with oil at all times. It will ensure it doesn’t go bad.
This Andhra style pickle uses Sesame Oil. Replacing it with any other oil will not give the same flavor.
Always use a clean dry glass jar to store the pickle. A plastic one will leave a smell in the pickle which will be very unappetizing.
How to make Tomato Avakaya?
You can replace raw mangoes with tomatoes and make Tomato Avakaya. Cut tomatoes in small pieces and mix them with some salt.
Spread them on a plate and sundry until they lose all the water. Now use these tomatoes in place of mangoes.
Step by Step Recipe
Spread the mango pieces on a clean kitchen towel and let them dry for 3-4 hours.
Heat oil in a pan until it is very hot. Remove the pan from heat and let the oil cool completely.
Dry roast fenugreek seeds until slightly browned.
Add fenugreek seeds and mustard seeds in a blender and blend to make a smooth powder.
Add mango, fenugreek and mustard powder, red chilli powder, turmeric powder, salt, and garlic pods in a bowl.
Now add half of the cooled oil and mix well.
Transfer the pickle in a clean glass jar. Top with the remaining oil. Cover the jar with a lid or tie with a muslin cloth. Keep the jar in strong sun for 3-4 days.
Notes
Use sour raw mango to make this mango pickle. They are the best when the season just starts for Mangoes that is in May June.
Cut them into even pieces. You can also get them cut from the vendors who have cutting machines. They sit all over the local vegetable market in India.
Make sure to cover the pickle with oil at all times. It will ensure it doesn’t go bad.
This Andhra style pickle uses Sesame Oil. Replacing it with any other oil will not give the same flavour.
Always use a clean dry glass jar to store the pickle. A plastic one will leave a smell in the pickle which will be very non appetising.
Nutrition
Calories: 92kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Sodium: 11319mg | Potassium: 154mg | Fiber: 1g | Sugar: 9g | Vitamin A: 715IU | Vitamin C: 24.4mg | Calcium: 27mg | Iron: 0.9mg
Avakaya Pachadi (Andhra Mango Pickle)
Easy and BEST recipe for avakaya pachadi. This is nothing but the Andhra style mango pickle recipe. This is tangy, spicy and completely irresistible! Here you will learn all the tips and tricks to preserve it for a year.
❤️About This Recipe
Meaning:
‘Ava’=mustard (it is one of the main ingredients) and ‘kaya’=raw fruit (in this case raw mangoes). ‘Pachadi’=fresh pickle. Though pachadi term is also used for the yogurt-based dish similar to raita. In short, avakaya or avakai means the Andhra mango pickle.
- This avakaya recipe is super easy to make. Just take care of cleanliness and mix everything together and let it mature for 10 days.
- Avakaya pachadi can be stored for up to a year. Check the tips below to increase the shelf life of the avakaya pickle.
- Scalable: This recipe can be doubled, tripled, or even halved as required.
🧾Ingredient Notes
Raw mangoes:
- Raw mangoes should have green to dark green skin and a firm surface.
- It should be tangy or sour.
- It should not be juicy. If it’s juicy then the andhra mango pickle will have less shelf life and spoil quickly. If mangoes are slightly juicy then you can sun-dry the cut pieces for a day or two or until the moisture dries out.
Red chili powder: Depending on how spicy you prefer, use them according to the variety of chili powder. If you prefer less spicy then use a mixture of Kashmiri chili powder and regular.
Mustard seeds & Fenugreek seeds: These two are typical pickle spices.
Oil: Use cold press sesame oil or peanut oil. This kind of unrefined oil has an intense flavor and so it enhances the flavor of Andhra mango pickle aka avakaya.
👩🍳Step By Step Photo Instructions
Preparation (A Day Before):
- Wash the glass jar (mason jar or ceramic jar) in which you are going to store it.. Let it dry out completely. You can keep it under the sunlight for 1-2 hours. You need to make sure that there is no moisture in the jar.
- Also, wash and dry the grinder jar, mixing spoon and bowl. Keep them under the sunlight for an hour or two to dry out completely.
Preparation (Same Day):
1) Wash the raw mangoes really well and wipe them dry. Place them on a kitchen towel and let them dry out completely for about 40-50 minutes.
2) Cut them into 1-inch cubes, no need to peel but remove the seed. Keep it aside.
3) Take mustard seeds into the grinder jar.
4) Grind it into the powder. And measure to ¼ cup and keep it aside.
5) Then take fenugreek seeds into the same grinder jar.
6) Grind into the powder. And measure it to 2 tablespoons and keep it aside.
Making Andhra Mango Pickle (Avakaya Pachadi):
7) Take the mustard powder, fenugreek powder, red chili powder and salt in a bowl.
8) Mix well using a clean spoon.
9) Add prepared mango pieces.
10) Mix well so the masala is coated well.
11) Transfer it to a jar.
12) Add oil.
13) Mix it really well and It looks dry right now (nothing like a pickle). NOTE: You can do this mixing part in the bowl itself and then transfer it to the glass jar.
14) Let the pickle mature for 10 days at room temperature. Do mix once every day using a clean, dry spoon. After 10 days the oil will starts to float on top. If not and the pickle looks dry then you can add a little more oil on top to increase the shelf life of the pickle.
💭Tips To Preserve The Avakaya For A Year:
- Hygiene and cleanliness are very important while making avakaya. Always clean the work surface, utensils and storing jar. Make sure everything is moisture-free.
- It is also important to clean and dry your hands as well.
- If making a big batch of avakaya pickle then do not open that big jar frequently. Instead, remove the portion (1 week or two worth) in a small jar. This way the flavor, and color of the avakaya pachadi stays intact. Also, it helps to maintain/increase the shelf life.
- Always use a clean and dry spoon to remove the avakaya pachadi.
- Do not reduce the amount of salt and oil. Those two act as a preservative to keep it for a year. If there is not enough oil, the pickle may get spoilt and you may see fungus growing on top.
🍽 Serving Ideas
- Avakaya pachadi is served as a side dish along with the meal.
- The best way to enjoy it – piping hot steamed rice, mixed with a spoonful of avakaya and a dollop of ghee.
- This avakaya pickle tastes good with curd rice too
Avakaya Pickle | Mango Pickle
PREP TIME30 mins
TOTAL TIME34 mins
COURSEPickles
CUISINESouth Indian
SERVINGS1 KG
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
INGREDIENTS 1x2x3x
- ▢3 Raw Mangoes sourest the best
- ▢1 cup Mustard Powder
- ▢1 cup Red Chilli Powder
- ▢1 teaspoon Turmeric
- ▢1 cup Salt
- ▢1.5 cups Sesame Oil/Gingelly Oil
- ▢1.5 teaspoon Methi/Fenugreek Seeds
- ▢2 tablespoon Black Chana/Senagalu optional
- ▢¼ cup Garlic Pods
INSTRUCTIONS
- Wash and wipe down the mangoes without any moisture. Cut each mango in half, remove the seed and cut each half into 3-4 pieces.
- Repeat this with all the mangoes, roughly making about 4-5 cups of cut mangoes.
- In a big air tight container, add red chilli powder, mustard powder, salt and turmeric powder.
- Mix it well and add methi/fenugreek seeds and black chana (if adding) along with garlic pods.
- Now add cut mango slices to the spice powders.
- Toss around in such a way that each mango piece is coated in the spice powder.
- Add about ¼ cup of sesame oil and mix it all well.
- The mixture should be wet but not dripping in oil. Now close it tightly and set it to rest for a couple of days.
- Open the container after two days, mix around and add all the oil. Let the pickle rest again for a couple of days in the closed container.
- After 2-4 days, the pickle is ready to use. Top with more oil as needed, as it acts as a preservative. Store in glass containers or porcelain pots that are tightly wrapped with cloth. Store in a dry but cool place for shelf life upto a year.
- Serve avakaya pickle with hot rice, ghee and mudha pappu!
AVAKKAI PICKLE RECIPE | HOW TO MAKE ANDHRA STYLE AVAKAYA MANGO PICKLE
ANDHRA AVAKKAI PICKLE- A TANGY DELICIOUS SPICY RAW MANGO PICKLE AVAKAYA
Avakkai Pickle is a very popular ,spicy delicious pickle from Southern India. Among all the pickle made all over India raw mango pickle is the most popular one,.
Each state have its own specialty pickle which is very popular there. This Avakkai pickle is a quite easy and simple to make as it have only few ingredients . Among all the mango pickle recipes I made regularly this is the most easiest pickle with just 4 spices.
You just have to cut the mangoes into small bite size pieces but make sure to wash and wipe them well as slight moisture can ruin your pickle. The spices should also be sun dried to remove the moisture.
HOW TO MAKE AVAKKAI PICKLE
First if all choose good quality raw mangoes . Then soak them in water for few hours to clean the sap and then wipe them well to remove all the moisture on the mangoes.
Then cut mangoes into small bite size pieces. If possible then cut with a special knife with the kernel intact with the mango flesh . If not possible then chop the flesh into small pieces. Spread the chopped pieces on a cloth and dry under the fan for 2-3 hours.
Dry roast the fenugreek seeds for 2 minutes till they change there color slightly, switch off the heat and then add mustard seeds in it and stir for a minutes .Dont over roast else they will taste bitter and after cooling grind them to make a fine powder.
Traditionally raw sesame oil is used in this pickle which gives a nice aroma and taste to the pickle. if you don’t want to use it then use groundnut oil /mustard oil/ Sunflower oil instead. Addition of chick peas is optional but recommended.
Avakkai Pickle/ Avakaya
Andhra Avakkai Pickle- A tangy delicious spicy Mango Pickle Avakaya
Prep Time40 mins
Course: Pickles/Achar
Cuisine: South Indian Cuisine
Keyword: aam ka achar, Avakaya pickle, Avakkai, mango pickle, pickle
Equipment
- Knife, pots
Ingredients
- 2 kg Raw Mango / Kachcha Aam
- 1.5 cup Mustard Seeds / Rai *
- 4 tbsp Fenugreek Seeds / Methidana
- 1.5 CUP Salt / Namak
- 2 cup Red Chilli powder / Laal mirch powder
- 1/2 cup White Chick Peas/ Kabuli Chana optional
- 2 tsp Asafoetida / Hing powder
- 4 cup Sesame oil or Mustard oil
- 6 tbsp Turmeric Powder / Haldi Powder
Instructions
- Wash the raw mangoes after soaking them in water for few hours.
- After washing wipe them well to remove any trace of water.
- Sun dry all the spices to remove any moisture. You can slightly roast the fenugreek and mustard seeds if there is no strong sunlight in your area.
- Using a very sharp big knife chop the mangoes in small bite sized cubes retain the hard shell around the seed, its not easy to do at home so if possible request the vegetable vendor to do so for you.
- Discard the seed and remove the plastic kind peel attached to the hard shell.
- Grind mustard seeds and make a slight coarse powder.
- Slightly crush the fenugreek seeds and mix with mustard powder, asafoetida and red chili powder in a bowl.
- Take a wide large bowl and add the chopped mango pieces, add salt and turmeric and mix well.
- Let it sit for an hour.
- Now add the white chick peas and the mustard , fenugreek ,red chili asafoetida mix in the mangoes.
- Mix well with a ladle.
- Now add the sesame oil or mustard oil in the mango mixture and mix well.
- Take a clean sterilized glass jar and fill the pickle in the jar.
- Cover the container and let it sit for 2-3 days after that you will see the oil will float on top of the pickle.If not then add some more oil now.
- After a week the mango pieces will soften a bit and you can start using the pickle.
- Store the pickle jar in a dry place and use a dry clean spoon to take out the pickle.
- After a month keep the pickle refrigerated or if you want to keep it at room temperature then add some more oil so the pickle will submerge completely in oil.
- Enjoy your delicious hot mango pickle with curd rice , roti ,daal chawal, khichdi or any Indian meal of your choice !