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