Avakaya – a traditional mango pickle from south India, particularly the Telugu-speaking regions. This vegan and gluten free mango pickle is renowned for its unique flavour and fiery spice level.
Mango pickle is a perfect accompaniment with rice – dal, rice –rasam, paratha or with just plain steamed rice and a dollop of ghee. It adds a tangy, spicy kick that elevates the overall meal.
Avakaya is often with many families passing down their own recipes for decades, resulting in various versions and distinct flavour profiles.
Since the recipe is typically handed down from families for decades, most South Indian homes have their own version with subtle variations and unique flavour profiles.
The key ingredients in aavakaya pickle are raw mangoes, mustard powder, garlic, red chili powder, salt, fenugreek seeds, and a generous amount of sesame oil.
The raw mangoes are typically cut into medium size pieces and combined with spices and oil. After that, the pickle is kept for two to three days to allow the flavours to meld and develop.
Ingredients
- Spices and Vegetables: Mustard seeds, fenugreek seeds, cumin seeds, fresh garlic, red chilli powder, turmeric powder and salt.
- Mangoes: unripe green mangoes that are slightly sour
- Oil: I used sunflower oil that I had on hand. But mustard oil gives the authentic taste and flavour to this classic pickle.
See the recipe card for quantities.
How to make mango pickle?
Wash and thoroughly dry the mangoes.
Cut the mangoes including the pit into medium-sized pieces, discarding the seeds.
Peel and chop each garlic into 2-3 slices.
Place mustard seeds in a mixer jar or blender and grind it into a powder.
In a large mixing bowl, combine mustard powder, red chili powder, turmeric powder, salt, garlic, cumin seeds and fenugreek seeds.
Mix well with a spoon.
In another deep bottomed bowl, add oil, then toss cut mango pieces and stir well with a spoon until mango pieces are well coated with oil.
Now add the spice mixture and mix thoroughly to ensure all mango pieces are well coated with the spice mixture.
Close the bowl with a plate or wrap it with clingfilm and set it aside on the kitchen counter for 2 days.
After 2 days, remove the plate or clingfilm and will see the oil floating on the top.
Give it a good mix with a clean dry spoon.
Transfer the andhra avakaya pachadi into a clean, dry glass jar. Ensure the jar is completely dry to prevent spoilage.
Substitutions and Variations
No Garlic Version: You can substitute asafoetida for the garlic.
Red Chilli Powder: I have used byadigi chilli powder that has medium heat but imparts a wonderful bright colour. you could use a different variety that is fiery hot. Use a mix of byadigi chilli powder and spicy hot chilli powder if you can handle the fiery spicy pickle.
Oil: For an authentic taste, use mustard oil instead of sunflower oil.
Check out more recipes made with raw mangoes on the blog – mango thokku and mango pappu.
Storage
Store this homemade mango pickle in an airtight jar in a cool, dry place away from direct sunlight for up to a year. Every time you serve, make sure to use a dry, clean spoon.
You could extend its shelf life by storing it in the refrigerator in an airtight, clean, and dry container. Keep a small jar of pickle in the pantry cabinet and replenish it as needed. Make sure the jar is tightly secured to keep the pickle fresh.
Tips and Tricks
Choose the Right Mangoes: Select firm, unripe raw green mangoes that are slightly sour for the best results.
Dry the Mangoes Thoroughly: Make sure the mangoes are completely dry before chopping them. You can let them air dry or wipe them down with a clean cloth.
Use Fresh Spices: Fresh spices will enhance the flavour of the pickle. Grind mustard seeds and prepare masala right before using them to ensure maximum flavour.
Adjust Spice Levels: You may adjust the avakaya pickle’s spiciness according to your personal preference. You can increase or decrease the amount of red chilli powder based on your tolerance for heat. Remember that the pickle will mellow slightly in a couple of days as it absorbs the flavours, so keep this in mind while adjusting the spice levels.
Properly Sterilise Jars: Ensure the jars you use for storing the pickle are clean and dry. Sterilise them by washing them in hot, soapy water and then let them air dry or sun dry completely. This will prevent any bacterial growth and prolong the shelf life of the pickle.
Layer with Oil: while storing ensure the mango pieces are well submerged with a thin layer of oil on the top. This layer of oil acts as a preservative and helps to keep the pickle fresher for longer.
Sharp Knife: Use a sharp knife and be very cautious as you have to cut the mango including the tough pit. Discard the seed inside the pit.
Related
Looking for other pickles like this? Try these:
Pairing
These are my favorite dishes to serve with avakai:
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Avakaya (Mango Pickle)
Equipment
- 2 Deep Bottomed Bowl
- 1 Spoon
- 1 Mixer Grinder
Ingredients
- 1100 gms Raw Mangoes
- 115 gms Mustard Seeds
- 100 gms Red Chilli Powder
- 15 gms Turmeric Powder
- 15 gms Fenugreek Seeds
- 15 gms Cumin Seeds
- 225 gms Salt
- 95 gms Garlic
- 1 litre Oil
Instructions
- Wash and thoroughly dry the mangoes. Ensure they are completely dry to prevent spoilage.1100 gms Raw Mangoes
- Cut the mangoes into medium size pieces, discarding the seeds.
- Peel and chop each garlic into 2-3 slices.95 gms Garlic
- Place mustard seeds in a mixer jar or blender and grind it into a powder.115 gms Mustard Seeds
- In a large mixing bowl, combine mustard powder, red chili powder, turmeric powder, salt, garlic, cumin seeds and fenugreek seeds. Mix well with a spoon100 gms Red Chilli Powder, 15 gms Turmeric Powder, 15 gms Fenugreek Seeds, 15 gms Cumin Seeds, 225 gms Salt
- In another deep bottomed bowl, add oil, then toss cut mango pieces and stir well with a spoon until mango pieces are well coated with oil.1 litre Oil, 1100 gms Raw Mangoes
- Now add the spice mixture and mix thoroughly to ensure all mango pieces are well coated with the spice mixture.
- Close the bowl with a plate or wrap it with clingfilm and set it aside on the kitchen counter for 2 days.
- After 2 days, remove the plate or clingfilm and will see the oil floating on the top.
- Give it a good mix with a clean dry spoon.
- Transfer the pickle into a clean, dry glass jar. Ensure the jar is completely dry to prevent spoilage.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
