Easy and BEST recipe of 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.
Meaning of Avakaya Pachadi?
‘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 style mango pickle.
Preparation for Andhra Mango Pickle Recipe:
- You need to start the preparation a day or two before. Wash the glass jar in which you are going to store the pickle. Let it dry out completely. You can keep under the sunlight for 1-2 hour. 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.
- Wash the raw mangoes really well and wipe it dry. Place them on a kitchen towel and let it 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.
- Grind it into the powder. And measure to ¼ cup and keep it aside.
- Then take fenugreek seeds into the same grinder jar.
- Grind into the powder. And measure it to 2 tablespoons and keep it aside.
How to make Avakaya Pachadi?
- Take the mustard powder, fenugreek powder, red chili powder and salt in a bowl.
- Mix well.
- Add prepared mango pieces.
- Mix well so the masala is coated well.
- Transfer it to a jar.
- Add oil.
- Mix it really well. 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 pickle looks dry then you can add little more oil on top to increase the shelf life of the pickle.
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 dollop of ghee. It tastes good with curd rice too.
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, color of the avakaya pachadi stays intact. Also, it helps to maintain/increase the shelf life.
- Always use the clean and dry spoon to remove the 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 enough oil, pickle may get spoilt and you may see fungus growing on top.
Avakaya Pachadi Recipe (Andhra Mango Pickle)
- 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)
- Wash and dry the glass jar, mixing vessels, spoon, grinder jar and work surface. If possible, sundry them for 1-2 hours.
- Wash and dry the mangoes and cut into 1-inch cubes.
- Grind the mustard seeds and fenugreek seeds separately into powder.
Making Avakaya Recipe:
- Take mustard powder, fenugreek powder, red chili powder and salt in a bowl, mix well.
- Mix in raw mango cubes.
- Add oil and mix well.
- Transfer it to a glass jar, cover with the lid and let it mature for 10 days.
- Mix it with the spoon once every day.
- After 10 days oil should be floating on top. If not then add more oil as needed.