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.

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