Avakaya Pachadi Recipe (Andhra Mango Pickle)
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.
Servings 2 cups
Calories 111kcal
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:
- 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.
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
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