Andhra Mango Pickle Recipe (South-Indian-Style Avakaya Pachadi)
No Indian meal is complete without a tangy pickle. It is a condiment that is often prepared at home, and those who do not or cannot for any reason make sure they buy it from the market.
Come summer, markets are flooded with raw mangoes. Time to prepare different types of mango pickles and chutneys that will stay good for a year and more without keeping them in the refrigerator. Mango is a very healthy fruit. .
Pickle making is almost a ritual in Indian homes, and pickled mangoes are the most popular of them all.
This recipe is for a South Indian-style mango pickle this time. This pickle is very tangy and bursting with spiciness.
Since we prefer a milder touch of hotness in our food, we adjusted this pickle recipe as well. If you would like to make the recipe hotter, you can increase the amount of red chilli powder to your liking. Secondly, we used mustard oil, whereas sesame/gingelly oil is usually used in Avakaya pickles.
Choose the Correct Raw Mango for Pickling
We have used Ramkela or Gola variety of mangoes to make this recipe, but you can use any raw mango. Just ensure that the flesh is firm and white. Also, check that the shell the seed is enclosed in is hard. If the seed shell is hard, the pickle will stay good for a long time. Mangoes with a soft seed shell will keep good for only a few weeks.
Here is the recipe to make Avakaya Pachadi, pickled mangoes have their origin in the South Indian state of India: Andhra Pradesh.
Cook Time
Ingredients
- 1 cup sarson ka tel/mustard oil, heated to smoking point to remove its rawness & then allowed to cool down till just warm
- 1 kilo raw mangoes, washed, wiped dry, then chopped into small pieces and dried overnight under a fan. Discard the seeds
- 50 grams kashmiri red chilli powder
- 50 grams turmeric powder
- 1/4 tsp heeng/asafoetida granules
- 3 tbsp rai/mustard seeds
- 2 tbsp methi seeds/fenugreek seeds
- 100-120 grams sendha namak/rock salt
- 1 tbsp garlic cloves, crushed
Instructions
- In a non stick pan dry roast the fenugreek seeds till they become a shade darker and then the mustard seeds for a minute or so or till it changes color. Do it on low flame and keep stirring constantly.
- Let them cool down and then grind them coarsely.
- In a large bowl add all the dry ingredients and stir till they combine well.
- Add the crushed garlic and mix again.
- Add the mango pieces and mix till they are coated all over with the spices.
- Pour the mustard oil and and mix till the mangoes get coated well with the oil and spice mixture. Let this cool down completely.
- Fill the pickle and masala in a clean and dry jar and cap it tight.
- Keep the pickle jar in the sun for 4-5 days and shake it well each morning and night after which it will be ready to consume.
Andhra Mango Pickle Recipe | Avakaya Pachadi | Mango Pickle Recipe South Indian Style
© 2018 Rajan Singh Jolly
Comments
AUTHORPeggy, good to know you enjoy eating pickles. Pickle making in India is a tradition. We make a variety of pickles and chutneys at home as these are an inseparable part of every meal.
I hope you will try out this mango pickle if possible.
Thanks for visiting.
I enjoy eating pickles of various types. My mother and grandmother used to take the cucumbers from my grandfather's garden and make dill and also sweet mustard pickles. We ate both of them frequently year round because of their canning efforts. I have never tasted a mango pickles so thanks for introducing me to this with your recipe.
- AUTHOR
Verlie Burroughs thank for appreciating the video and pickle and thank you for watching.
Rajan, once again I am impressed with your video production. These mango pickles look delicious!
- AUTHOR
Breathe easy, my friend! Me, not very fond of pickles, either. Just doing my job. Ha!
- AUTHOR
Yes, Venkatachari M, sun drying was the order of the day in the good old days. Time & patience is short now so shortcuts are in.
This pickle, in fact, most pickles take take to mature, sometimes, even taking a couple of months to be at their best.
Thank you for reading and your observations.
The ingredients normally used to be dried under the Sun for one or two days for grinding the spice powders. But, nowadays, we don't get the sunlight directly in the cities. So, they are fried with light flame.
The mixed pickle in the jar should be mixed one more time after 3 days to get it perfect. You may use it after 4 or 5 days. But, the best taste will be there only after a month or so.
I'm not a big fan of pickles, Rajan. Of course, I'm not a big fan of President Trump, but I have to swallow his actions every single day, so perhaps I would have a go with this dish. :)
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