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Pickles of India : Andhra Style Mango Pickle Recipe

May 07, 2018







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.


    8 cups Raw Mango Washed, wiped and cubed
    1 tablespoon Methi / Fenugreek seeds
    1 tablespoon Mustard seeds
    1 cup Kashmiri red chilli powder
    2 teaspoons Turmeric powder
    Salt to taste
    2 tablespoons Fresh Ginger Garlic paste
    3 cups oil


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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