Friday, 22 May 2015

Mango Pickle Recipe

Mango Pickle Recipe (Aavakaaya ఆవకాయ)

Aavakaaya is a variety of Indian pickle popular in South India.There are numerous popular variations of avakai like bellam avakai or sweet mango pickle, endu avakai (sun dried), allam avakai (ginger), nuvvu avakai (sesame seeds), pesara avakaya (moong dal), mamidikaya menthi pachadi and many more. But the king of pickles, avakai, is unbeatable in flavor. One of the best traditional culinary gems of Indian food.

Aavakaaya pickles are usually made in the summer, this being the time for peak availability of green mangoes. Green mangoes, hot oil, chillies and a variety of spices are the key ingredients.

Preparation Mango Pickle Recipe :

Main Ingredients:

  1. Raw Mango
  2. Red chili powder
  3. Salt
  4. Mustard powder


  • Raw green mangoes - 3 medium size, each cut into 6-8 pieces approx 4 cups
  • Mustard seeds powder - 1 cup (sun dry a little less than 1 cup mustard seeds, grind to a fine pwd)
  • Red chili powder - 1 cup 
  • Salt - 3/4 cup powdered white crystal salt
  • Gingelly oil - 1 1/4 cups
  • Garlic cloves - 1/3 cup
  • Methi seeds - 1 1/2 tsps


  1. Wash and soak mangoes in water for an hour. Wash the pickle jars and sun dry the jar till completely dry with absolutely no moisture.
  2. Wipe the mangoes with a cloth and cut them into pieces with the kernel intact.
  3. Clean the pieces with a soft cloth and spread them over a dry cloth while you work on the rest of the pickle preparation. .
  4. Grind the sun dried mustard seeds to a fine powder. Set aside.
  5. Grind the crystal salt to a fine powder. Set aside.
  6. Peel the garlic and set aside.
  7. Take a large wide vessel or bowl and add red chili powder, mustard powder and salt and mix well with clean, dry hand. Add methi seeds, garlic cloves and 3/4 cup oil and mix well. When you take a fistful of this mixture and close your fist, it should be able to take shape. Its alright even if it crumbles slightly.
  8. Add the mango pieces and mix well with your hands such that the mixture coats the mango pieces.
  9. Place the spice coated mango pieces along with some of the spice mixture and add to the jar. Any remaining spice powder should be added to the jar. Pour 1/4 cup oil on top and cover the pickle jar with the lid. Tie a cloth over the lid and keep it in a moisture free area.
  10. On the 4th day, open the pickle jar and use a clean dry ladle and mix the contents carefully. Taste the mixture and check if its salty. If required add 1-2 tbsps. Pour 1/4 cup oil on top as the pickle needs to be covered in thin layer of oil. Cover the jar with lid and tie a cloth over it. Let the pickle marinate for another 4 days.
  11. After 4 days (i.e 8th day from the day the pickle was prepared) mix the pickle carefully with a clean and dry ladle. The mango pickle is ready for consumption.
  12. Remove a small quantity of mango pickle into a small bharani or pickle jar for everyday use.
  13. Serve kotha avakai with hot steamed rice, mudda pappu (cooked tur dal) and ghee. 

Stored in jars