Pickles of India : Andhra Style Mango Pickle Recipe

This pickle season, try something new and give your traditional recipe an authentic Andhra flavour. Avakaya Pickle is a spicy, robust mango pickle from Andhra cuisine made with an assortment of spices. The flavour of Emami Healthy and Tasty Kachi Ghani Mustard Oil lends it a distinct character and makes it even more delectable.

Pickles of India : Andhra Style Mango Pickle Recipe

Spread the mango pieces on a clean kitchen towel and let them dry for 3-4 hours.

Dry roast fenugreek seeds until slightly browned.

Add fenugreek seeds and mustard seeds in a blender and blend to make a smooth powder.

Add mango, fenugreek and mustard powder, red chilli powder, turmeric powder, salt and ginger garlic paste in a bowl.

Add half of the oil and mix well.

Transfer the pickle in a clean glass jar.

Top with the remaining oil.

Cover the jar with a lid or tie with a muslin cloth.

Keep the jar in the strong sun for 3-4 days.

The pickle is ready to use now.

Top the jar with more oil to make sure mangoes are covered with oil.

Neha Mathur

Neha Mathur

Neha works with food brands and start-ups to design their menus and recipes, help with food photography and contribute content. She blogs at <a href=""> Whisk Affair.</a>

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