Andhra Style Raw Mango Pickle

Pickles are the most popular condiments of Indian cuisine. Be it a simple comforting khichdi or an exotic dal makhani on the menu, there will always be a pickle to complete the meal.

Pickles

Pickling is the process of increasing or extend the shelf life of any ingredient or food by either anaerobic fermentation, immersing them in vinegar or brine. However Indian pickles are mostly prepared by using oil and mango pickle is one of the most popular of all pickles. Every state or region has its own mango pickle recipe. Of all the Punjabi style mango pickle is the most popular amongst all.

Andhra Style Raw Mango/Avakkai Pickle

Avakkai /Avakaya or Mango pickle is the famous pickle from the South Indian region of India. South Indians have a very huge attachment to these spicy pickles and they are made normally with raw mango and a combination of spices.

Being made at home most of the time, these pickles are also available commercially to export internationally. Summers are the best time for pickling mangoes when the raw mangoes are available abundantly. There is a special cutter used to cut the mango pieces with the shell intact.

Ingredients Needed for Andhra Raw Mango Pickle

• Raw Mango: Fresh unripe raw mangoes are the best to make this lip smacking pickle. In Indian streets the vendors would cut the raw mango when provided a minimal wage. That way you can have the mango pieces cut evenly with the shell intact as it is a bit dificult to cut the mangoes with shell at home.
• Garlic:Now additon of garlic in this pickle is very important as it adds a nice and very unique flavor and taste to the pickle that you would never find in normal pickles.
• Spices: A combination of mustard seeds, fenugreek seeds and red chilli powder along with salt. Make sure to use the black or brown mustard seeds only. The yellow mustard won’t give that flavor. Coarsely grind the spices mix to add in the pickle.
• Oil: Traditionally a good quality sesame oil is used to make this pickle.I have made it a couple of times with sesame oil and it always turned out amazing.I remeber making it with extra virgin oil once and the flavors were alomst exactly similar.

How to make Raw Mango Pickle

Wash and wipe the mangoes with a dry cloth. Cut the mango into 1-2” inch pieces. If the inner shell is intact this will increase the shelf life of the pickle.

Remove the extra outer layers of garlic and keep just one thin layer intact with the pod. Now take a big bowl and mix the mustard seeds powder, red chili powder, and salt. Stir and mix until everything is mixed well.

Add the mango pieces to it, mix well, and apply the mixture all over the mango pieces with your hands. Add methi seeds and garlic pods to the mixed mixture and combine well. Now add sesame oil to the spice-coated mango pieces and mix well. Transfer it into a sterilized glass jar.

Sun bask the pickle for 3 days. Shake occasionally. On day-3 if you see the oil floating on the pickle up to a 1/2″ height, it is perfect. Store it at room temperature.

Storage and Serving

Store the pickle at room temperature in air-tight glass jars. If you live in a humid area where chances of damp or humidity are more you can store the pickle in the refrigerator.

Serve the pickle with any of your main course, dal, chapati, or rice dish. It tastes amazing with lemon rice and tomato rice along with some papadums.

Pro Tips

• Make sure to pat dry the mangoes properly. If there is any water or moisture intact the pickle might get spoiled.
• This pickle is supposed to be spicy but if you don’t prefer as much spicy you can add less or more red chili as per your taste. You can also use Kashmiri red chili powder instead to get that gorgeous red color.
• Make sure to coarsely grind the mustard and fenugreek. Do not make a fine powder.
• Normally you don’t need to heat the sesame oil but if you are using any other oil like mustard oil for pickling then you need to heat and cool the oil before adding it to the pickle.
• Sun basking will help the pickle to get ready soon but if you don’t have the privilege of getting enough soon then it might take 7-10 days to get ready.

Frequently Asked Questions

Can I use mustard oil in the recipe?

Well, of course, you can use heated and cooled mustard oil to make this pickle but in my opinion, the authentic south Indian Andhra style pickle is made in sesame oil. It gives the pickle that nutty and unique flavors and taste that you won’t find in any other pickle.

Why my pickle isn’t ready in 3 days?

It depends on the size of mango pieces you have used in the recipe. The smaller the pieces the quicker they will be ready. Sometimes after 3-4 days, the salt is absorbed by mango pieces and you might find it is less salty in taste. In that case, you may need to add more salt and that will make the process of pickling quicker.

Why my pickle get spoiled after some time?

There are many reasons for a pickle to get spoiled. First of all, if the amount of salt is less in the pickle it will get spoiled. Second, if the oil is too less then the chances of getting it spiled are more.

Next, if the mango pieces weren’t pat dried or there was water/moisture while making the pickle then it will get spoiled easily.

Lastly, it depends on the weather/climate you are living in. Here in Ireland, it is too humid and even normal bread gets spiled in two days. So I prefer to keep my pickles in the refrigerator to avoid spoiling.

Like Andhra Mango Pickle,try these recipes…

• Raw Turmeric Pickle
• Sweet Mango Pickle
• Lemon Pickle
• Mango Pickle
• Red pepper pickle

Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Amla Pickle and 5 Popular Chutneys and the best one’s Mint Chutney.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Recipe Card

Andhra Style Raw Mango Pickle

Sapana Behl

A spicy and pungent Andhra-style raw mango or avakkai pickle. This pickle is mouth-watering delicious and takes very less ime to prepare.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Resting Time 3 days d

Total Time 3 days d 10 minutes mins

Course Condiments

Cuisine Indian, South Indian

Servings 1 Kg

Equipment

• Mixing Bowl
• Sterlisied Glass Jar

Ingredients

  

1x2x3x

• 4 cups raw mango pieces around 1 kg
• 15-20 garlic cloves
• 1/2 cup mustard seed powder
• 1/4 cup red chili powder I used spicy deggi red chilli powder
• 2 tablespoon fenugreek seeds roughly ground
• 1/2 cup salt or to taste
• 1 cup sesame oil

Instructions

 

• Wash and wipe the mangoes with a dry cloth. Cut the mango in 1-2” inch pieces.
• If the inner shell is in tact this will increase the shelf life of pickle.
• Remove the extra outer layers of garlic and keep just one thin layer intact with the pod.
• Now take a big bowl and mix the mustard seeds powder,red chili powder and salt. Stir and mix until everything is mixed well.
• Add the mango pieces to it and mix well and apply the mixture all over the mango pieces with your hands.Add methi seeds and garlic pods to the mixed mixture and combine well.
• Add sesame oil to the spice coated mango pieces and mix well. Transfer it into a setrlised glass jar.
• Sun bask the pickle for 3 days. Shake ocassionally.
• On the day-3 if you see the oil is floating on the pickle up to an 1/2″ height then it is perfect.
• Store it at room temperature.

Notes

• Make sure to pat dry the mangoes properly. If there is any water or moisture intact the pickle might get spoiled.
• This pickle is supposed to be spicy but if you don’t prefer as much spicy you can add less or more red chili as per your taste. You can also use Kashmiri red chili powder instead to get that gorgeous red color.
• Make sure to coarsely grind the mustard and fenugreek. Do not make a fine powder.
• Normally you don’t need to heat the sesame oil but if you are using any other oil like mustard oil for pickling then you need to heat and cool the oil before adding it to the pickle.
• Sun basking will help the pickle to get ready soon but if you don’t have the privilege of getting enough soon then it might take 7-10 days to get ready.

Keyword andhra style rawmango pickle, avakkai pickle, avakkaya pickle, mango pickle, raw mango pickle

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Andhra style Mango Pickle and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl