Homemade Avakaya Pickle Recipe – Authentic Andhra Mango Pickle

What is Avakaya Pickle?

Homemade Avakaya Pickle is a classic Andhra-style mango pickle, known for its bold flavors and spicy kick. Made with raw mangoes, mustard seeds, red chili powder, and sesame oil, this traditional pickle is a must-have in South Indian households.

Ingredients for Avakaya Pickle

Main Ingredients:

• Raw Mangoes – 5 medium-sized (firm and slightly sour)
• Red Chili Powder – 1 cup (adjust to spice preference)
• Salt – 1 cup (adjust to taste)
• Turmeric Powder – 2 tablespoons
• Asafoetida (Hing) – 1 tablespoon
• Sesame Oil – 2 cups

Spice Blend:

• Mustard Seeds – 1/2 cup
• Fenugreek Seeds – 2 tablespoons

Step-by-Step Guide to Making Avakaya Pickle

Step 1: Prepare the Mangoes

• Wash and dry the raw mangoes thoroughly to remove any moisture.
• Cut the mangoes into small, even pieces, discarding the seeds.
• Spread them on a clean cloth or paper towel and dry them in sunlight for 4-6 hours.

Step 2: Sterilize the Pickle Jar

• Wash the glass jars and lids with hot, soapy water.
• Sterilize them by placing them in a preheated oven at 120°C (250°F) for 15 minutes or drying them in sunlight.

Step 3: Prepare the Spice Mix

• Dry roast mustard seeds and fenugreek seeds separately until they turn slightly brown and aromatic.
• Allow them to cool completely, then grind them into a fine powder using a spice grinder or mortar and pestle.

Step 4: Mixing the Pickle

• In a large mixing bowl, combine mango pieces, red chili powder, salt, turmeric powder, asafoetida, and the ground mustard-fenugreek powder.
• Mix well to evenly coat the mangoes with the spice blend.

Step 5: Add Sesame Oil

• Heat sesame oil in a pan until it reaches its smoking point, then let it cool completely.
• Pour the cooled oil over the mango mixture. The oil should completely cover the mangoes.
• Mix everything well to ensure even coating.

Step 6: Storing & Maturation

• Transfer the prepared pickle into sterilized glass jars. Make sure there are no air bubbles.
• Seal the jar tightly with a lid.
• Let the pickle mature for 7-10 days in a cool, dry place, shaking the jar occasionally for even mixing.

How to Enjoy Homemade Avakaya Pickle

• Serve with hot rice and ghee for an authentic Andhra meal.
• Pair with dosa, idli, chapati, or paratha for a spicy kick.
• Use as a side dish with curd rice, dal, or any South Indian meal.

Storage Tips:

✔ Always use a clean, dry spoon to scoop the pickle.
✔ Store in an airtight glass jar in a cool, dry place.
✔ Properly stored, the pickle stays fresh for several months.

Enjoy the bold and spicy flavors of homemade Andhra Avakaya Pickle with every meal!