Avakaya Pachadi
Avakaya Pickle | Mango Pickle
Andhra special Mango Pickle – Avakaya recipe!
Avakaya Pachadi
Avakaya Pickle | Mango Pickle
Andhra special Mango Pickle – Avakaya recipe!
Servings Prep Time
1KG 30minutes
Passive Time
4-6days
Servings Prep Time
1KG 30minutes
Passive Time
4-6days
Ingredients
  • 3 Raw Mangoessourest the best
  • 1cup Mustard Powder
  • 1cup Red Chilli Powder
  • 1tsp Turmeric
  • 1cup Salt
  • 1.5cups Sesame Oil/Gingelly Oil
  • 1.5tsp Methi/Fenugreek Seeds
  • 2tbsp Black Chana/Senagaluoptional
  • 1/4cup Garlic Pods
Instructions
  1. 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.
  2. Repeat this with all the mangoes, roughly making about 4-5 cups of cut mangoes.
  3. In a big air tight container, add red chilli powder, mustard powder, salt and turmeric powder.
  4. Mix it well and add methi/fenugreek seeds and black chana (if adding) along with garlic pods.
  5. Now add cut mango slices to the spice powders.
  6. Toss around in such a way that each mango piece is coated in the spice powder.
  7. Add about 1/4 cup of sesame oil and mix it all well.
  8. The mixture should be wet but not dripping in oil. Now close it tightly and set it to rest for a couple of days.
  9. 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.
  10. 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.
  11. Serve avakaya pickle with hot rice, ghee and mudha pappu!