Easy and BEST recipe for avakaya pachadi. This is nothing but the Andhra style mango pickle recipe. This is tangy, spicy and completely irresistible! Here you will learn all the tips and tricks to preserve it for a year.
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❤️About This Recipe
Meaning:
‘Ava’=mustard (it is one of the main ingredients) and ‘kaya’=raw fruit (in this case raw mangoes). ‘Pachadi’=fresh pickle. Though pachadi term is also used for the yogurt-based dish similar to raita. In short, avakaya or avakai means the Andhra mango pickle.
- This avakaya recipe is super easy to make. Just take care of cleanliness and mix everything together and let it mature for 10 days.
- Avakaya pachadi can be stored for up to a year. Check the tips below to increase the shelf life of the avakaya pickle.
- Scalable: This recipe can be doubled, tripled, or even halved as required.
🧾Ingredient Notes
Raw mangoes:
- Raw mangoes should have green to dark green skin and a firm surface.
- It should be tangy or sour.
- It should not be juicy. If it’s juicy then the andhra mango pickle will have less shelf life and spoil quickly. If mangoes are slightly juicy then you can sun-dry the cut pieces for a day or two or until the moisture dries out.
Red chili powder: Depending on how spicy you prefer, use them according to the variety of chili powder. If you prefer less spicy then use a mixture of Kashmiri chili powder and regular.
Mustard seeds & Fenugreek seeds: These two are typical pickle spices.
Oil: Use cold press sesame oil or peanut oil. This kind of unrefined oil has an intense flavor and so it enhances the flavor of Andhra mango pickle aka avakaya.
👩🍳Step By Step Photo Instructions
Preparation (A Day Before):
- Wash the glass jar (mason jar or ceramic jar) in which you are going to store it.. Let it dry out completely. You can keep it under the sunlight for 1-2 hours. You need to make sure that there is no moisture in the jar.
- Also, wash and dry the grinder jar, mixing spoon and bowl. Keep them under the sunlight for an hour or two to dry out completely.
Preparation (Same Day):
1) Wash the raw mangoes really well and wipe them dry. Place them on a kitchen towel and let them dry out completely for about 40-50 minutes.
2) Cut them into 1-inch cubes, no need to peel but remove the seed. Keep it aside.
3) Take mustard seeds into the grinder jar.
4) Grind it into the powder. And measure to ¼ cup and keep it aside.
5) Then take fenugreek seeds into the same grinder jar.
6) Grind into the powder. And measure it to 2 tablespoons and keep it aside.
Making Andhra Mango Pickle (Avakaya Pachadi):
7) Take the mustard powder, fenugreek powder, red chili powder and salt in a bowl.
8) Mix well using a clean spoon.
9) Add prepared mango pieces.
10) Mix well so the masala is coated well.
11) Transfer it to a jar.
12) Add oil.
13) Mix it really well and It looks dry right now (nothing like a pickle). NOTE: You can do this mixing part in the bowl itself and then transfer it to the glass jar.
14) Let the pickle mature for 10 days at room temperature. Do mix once every day using a clean, dry spoon. After 10 days the oil will starts to float on top. If not and the pickle looks dry then you can add a little more oil on top to increase the shelf life of the pickle.
💭Tips to preserve the avakaya for a year:
- Hygiene and cleanliness are very important while making avakaya. Always clean the work surface, utensils and storing jar. Make sure everything is moisture-free.
- It is also important to clean and dry your hands as well.
- If making a big batch of avakaya pickle then do not open that big jar frequently. Instead, remove the portion (1 week or two worth) in a small jar. This way the flavor, and color of the avakaya pachadi stays intact. Also, it helps to maintain/increase the shelf life.
- Always use a clean and dry spoon to remove the avakaya pachadi.
- Do not reduce the amount of salt and oil. Those two act as a preservative to keep it for a year. If there is not enough oil, the pickle may get spoilt and you may see fungus growing on top.
🍽 Serving Ideas
- Avakaya pachadi is served as a side dish along with the meal.
- The best way to enjoy it - piping hot steamed rice, mixed with a spoonful of avakaya and a dollop of ghee.
- This avakaya pickle tastes good with curd rice too
Check Out Other Pickle Recipes
- Sweet mango pickle
- Mango pickle (Gujarati methia keri)
- Carrot pickle
- Mango chunda
Did you try this avakaya recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Avakaya Pachadi (Andhra Mango Pickle)
Ingredients
- 2 cups or 300 grams or 12 oz Raw mango (Unripe mango) cut into 1-inch cubes
- ⅓ cup Salt
- ½ cup Red chili powder
- ¼ cup Mustard seeds powder
- 2 tablespoons Fenugreek seeds powder (Methi dana powder)
- 1 ½ cups Oil (Use any from the following - Gingelly oil, Peanut, canola, corn or safflower oil)
Instructions
Preparation (A Day Before):
- Wash the glass jar (mason jar or ceramic jar) in which you are going to store. Let it dry out completely. You can keep it under the sunlight for 1-2 hours. You need to make sure that there is no moisture in the jar.
- Also, wash and dry the grinder jar, mixing spoon and bowl. Keep them under the sunlight for an hour or two to dry out completely.
Preparation (Same Day):
- Wash the raw mangoes really well and wipe them dry. Place them on a kitchen towel and let them dry out completely for about 40-50 minutes.
- Cut them into 1-inch cubes, no need to peel but remove the seed. Keep it aside.
- Take mustard seeds into the grinder jar and grind them into the powder. And measure to ¼ cup and keep it aside.
- Then take fenugreek seeds into the same grinder jar and grind them into the powder. And measure it to 2 tablespoons and keep it aside.
Making Andhra Mango Pickle (Avakaya Pachadi):
- Take the mustard powder, fenugreek powder, red chili powder and salt in a bowl. Mix well using a clean spoon.
- Add prepared mango pieces. Mix well so the masala is coated well.
- Transfer it to a jar.
- Add oil. Mix it really well and It looks dry right now (nothing like a pickle). NOTE: You can do this mixing part in the bowl itself and then transfer it to the glass jar.
- Let the pickle mature for 10 days at room temperature. Do mix once every day using a clean, dry spoon. After 10 days the oil will starts to float on top. If not and the pickle looks dry then you can add a little more oil on top to increase the shelf life.
Notes
- Hygiene and cleanliness are very important while making avakaya. Always clean the work surface, utensils and storing jar.
- Make sure everything is moisture-free. It is also important to clean and dry your hands as well.
- If making a big batch of avakaya pickle then do not open that big jar frequently. Instead, remove the portion (1 week or two worth) in a small jar. This way the flavor, and color of the avakaya pachadi stay intact. Also, it helps to maintain/increase the shelf life.
- Always use a clean and dry spoon to remove the avakaya pickle.
- Do not reduce the amount of salt and oil. Those two act as a preservative to keep it for a year. If there is not enouh oil, the avakaya pachadi may get spoilt and you may see fungus growing on top.
Nirav
HI kanan,
what's the difference between gujarati khatu pickle and Avakaya Pachadi pickle?
both made out of methi and rai masala. Jusat wondered
thanks
Kanan Patel
A couple of differences
1. the oil gives different flavor. Mustard oil in Gujarati pickle gives pungent, sharp mustard oil flavor vs Andhra pickle uses peanut oil or sesame oil which are milder than mustard.
2. use of methi and rai kuria vs ground form of methi and rai give different flavor. Methi kuria gives more intense flavor as kuria are in granule form, you'll get some bite of it vs powder. Also, methi kuria amount is higher than methi powder in Andhra pickle.
Just like safed dhokla and idli both made from rice and urad dal. But the rice dal proportion is different and so both tastes different. Few minor ingredient amount and texture different makes the taste and flavor different.