Andhra Avakaya Pickle is so tasty than any other pickle. I had a chance to taste this yummy pickle during my college days through my room mate. She is from Andhra and brings this pickle every time whenever she visits her Native place. The crunchy mango pieces inside the pickle attracted me more in this pickle. When i think about this pickle my taste buds really start to drool.

       Easy to make pickle and it has long storage period. Can be made with any of the Mangoes you get. Very tasty with Bangalora/ Totapuri/ Kili Mooku Mango Variety. Can be Served with Curd Rice or Rotis or with Biryanis. Now mangoes are in season so make this pickle at home and relish our taste buds.

Andhra Avakaya Pickle


Raw Mango, cubed- 6 nos big (3 cups)
Mustard Seeds- 1/2 cup
Turmeric powder- 1 teaspoon
Red Chilli powder- 1/2 cup (for less heat and more colour use Kashmiri chilli powder)
Fenugreek/ Methi Seeds- 1 tablespoon(to powder)+ 1 teaspoon
Salt- 1/2 cup (Reduce salt if needed)
Garlic pods, Peeled- 1 head (15 cloves)
Sesame/ Gingelly Oil- 1/2 cup

  • Cut Mangoes keeping the inner shell intact (this avoids the pickles going soggy and increases the shelf life of the pickle) and allow to dry for about 15-30 minutes in a single layer.
  • If you are using oil from already opened bottle heat the oil and bring the oil to room temperature and use for this pickle. If it is a new bottle use it as such.
  • Dry roast the fenugreek seeds till light brown colour appears and remove from pan. Do not roast till dark brown as it gives the pickle a bitter taste.

  • Add mustard seeds in the same pan and roast for a minute (just to get the heat. You can check by touching the seeds) till the shine of mustrad leaves and gets the dull black colour.
  • In blender add both (Fenugreek seeds and Mustard seeds) together and make as fine powder.
  • In that same jar add the turmeric powder and red chilli powder with salt; give it a pulse to just combine uniformly to get  the 'Pickle Powder'.
  • Combine the garlic pods with cut Mangoes.
  • Now in a jar or container add a layer of Mango then add a tablespoon pickle powder then on top of that drizzle a tablespoon of oil.
  • Repeat the process till you finish the Mango, Pickle Powder and Oil.
  • Sprinkle a teaspoon of fenugreek seeds and add the oil left, on top to cover the pickle to avoid from spoilage.
  • Close tightly with a lid and shake lightly to combine.(Now it looks like powder and oil here and there do not worry. From next day onwards automatically everything will combine together)
  • From third day you can use this pickle.
  • If you want to store more than a month refrigerate and use it further.