• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
  • Collections
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Collections
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Side Dishes » Pickles

    Avakaya Pachadi (Andhra Mango Pickle)

    Published: May 11, 2023 · Last Modified: May 11, 2023 by Kanan Patel / 2 Comments

    Jump to Recipe Pin Recipe
    Avakaya Pachadi Recipe (Andhra Mango Pickle) PIN

    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.

    Avakaya pachadi in a serving bowl with lid and extra pickle in the back.
    Jump to:
    • Meaning Of Avakaya Pachadi
    • ❤️ You'll Love This Andhra Mango Pickle
    • 🧾 Ingredient Notes
    • 👩‍🍳 How To Make Avakaya Pachadi? (Stepwise) 
    • 💭 Tips to preserve the avakaya for a year
    • 🍽 Serving Ideas
    • 📋 Recipe Card
    • ⭐ Reviews

    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 mango pickle.

    ❤️ You'll Love This 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.

    👩‍🍳 How To Make Avakaya Pachadi? (Stepwise) 

    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.

    Collage of 2 images showing raw mangoes and cut into cubes.

    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.

    Collage of 4 images showing mustard seeds and ground form, methi seeds and ground form.

    Making Andhra Mango Pickle:

    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.

    Collage of 4 images showing spices in a bowl, adding and mixing mango pieces.

    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.

    Collage of 4 images showing pickle in the jar, adding oil, mixing and mature pickle ready.

    💭 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
    Andhra mango pickle in a steel serving bowl jar.

    Check Out Other Pickle Recipes

    • Sweet mango pickle
    • Mango pickle (Gujarati methia keri)
    • Carrot pickle
    • Mango chunda
    • Tomato pickle (Andhra style)

    Did you try this avakaya recipe? I’d love to hear about it! Click here to leave a review.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Andhra mango pickle in a steel serving bowl jar.
    Print Pin Save Saved!

    Avakaya Pachadi (Andhra Mango Pickle)

    5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    The BEST recipe for easy Avakaya Pachadi. This homemade Andhra style mango pickle can be stored up to a year and served as a side dish.
    Author: Kanan
    Course: Side Dish
    Cuisine: Andhra
    Calories: 111kcal
    Servings 2 cups
    Prep Time 30 minutes minutes
    Pickle mature time 10 days days
    Total Time 30 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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)
    Prevent your screen from going dark

    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.

    Nutrition

    Serving: 1tablespoon | Calories: 111kcal | Carbohydrates: 3.5g | Protein: 0.8g | Fat: 11g | Saturated Fat: 1.4g | Cholesterol: 0mg | Sodium: 1199mg | Potassium: 70mg | Fiber: 1.2g | Sugar: 1.7g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Similar Recipes

    • Tomato pickle in a glass jar.
      Tomato Pickle
    • how to make carrot pickle (Indian style)
      Carrot Pickle Recipe (Indian Gajar Ka Achar)
    • Methia keri mango pickle in a glass jar with more pickle in background.
      Mango Pickle (Gujarati Methia Keri Athanu)
    • How to make sweet mango pickle
      Sweet Mango Pickle Recipe (Instant Mango Pickle)
    178 shares
    • Facebook14
    • WhatsApp

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Nirav

      April 27, 2022 at 11:58 am

      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

      Reply
      • Kanan Patel

        April 27, 2022 at 12:33 pm

        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.

        Reply

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • A stack of eggless chocolate chip cookies with a glass of milk.
      Eggless Chocolate Chip Cookies
    • eggless brownies on parchment paper.
      World’s BEST Eggless Brownies
    • close up top view of shahi paneer in a serving wok on a wooden board
      Punjabi Shahi Paneer (Restaurant Style)
    • Taking a spoonful of chipotle sauce from a bowl with taco plate in the back.
      Chipotle Sauce
    • eggless banana muffins in a basket with parchment paper liner
      Eggless Banana Muffins
    • Frankie Recipe (Bombay Veg Frankie Roll)
      Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry