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How to Make Andhra-Style Mango Pickle (South Indian-Style Avakaya Pachadi)

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

South Indian Andhra-Style Mango Pickle

South Indian Andhra-Style Mango Pickle

Delicious Pickled Mango Recipe

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 prepare it at home for any reason make sure they buy it from the market.

Come summer, markets are flooded with raw mangoes. It is during this time that it is good to prepare different types of mango pickles and chutneys that will stay good for a year and more without keeping them in the refrigerator. Pickle making is almost a ritual in Indian homes, and pickled mangoes are the most popular pickled item of them all. Not to mention, mango is a very healthy fruit.

Deciding How Much "Heat" You Want

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.

Cook Time

Prep timeCook timeReady inYields

20 min

10 min

30 min

many servings


  • 1 cup sarson ka tel (mustard oil), heated to smoking point to remove its rawness and 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


  1. 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.
  2. Let them cool down and then grind them coarsely.
  3. In a large bowl, add all the dry ingredients and stir till they combine well.
  4. Add the crushed garlic and mix again.
  5. Add the mango pieces and mix till they are coated all over with the spices.
  6. Pour the mustard oil and mix till the mangoes get coated well with the oil and spice mixture. Let this cool down completely.
  7. Fill the pickle and masala in a clean and dry jar and cap it tightly.
  8. 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-Style Mango Pickle

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How to 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 that have their origin in the South Indian state of India: Andhra Pradesh.

© 2018 Rajan Singh Jolly


Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 05, 2018:

Glad you like the video and thank you for watching.

Devika Primić from Dubrovnik, Croatia on October 04, 2018:

Mango pickle is one of my favorites. New recipes are interesting to make and I like the video.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 16, 2018:

Peggy, 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.

Peggy Woods from Houston, Texas on July 16, 2018:

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.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 15, 2018:

Verlie Burroughs thank for appreciating the video and pickle and thank you for watching.

Verlie Burroughs from Canada on July 13, 2018:

Rajan, once again I am impressed with your video production. These mango pickles look delicious!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 13, 2018:

Breathe easy, my friend! Me, not very fond of pickles, either. Just doing my job. Ha!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 13, 2018:

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.

Venkatachari M from Hyderabad, India on July 13, 2018:

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.

Bill Holland from Olympia, WA on July 13, 2018:

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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