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Home » All recipes » Mango Pickle| Avakaya|how to make mango pickle

Mango Pickle| Avakaya|how to make mango pickle

Published: Apr 12, 2019 · Modified: Dec 9, 2019

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Mango Pickle or avakaya is a spicy and tangy pickle made with raw green mangoes. Sharing the detailed recipe with step by step pictures.

You can serve the mango pickle as part of a meal, with paratha or yogurt rice. But the best way of eating mango pickle is with hot white rice and ghee (clarified butter).

learn how to make mango pickle or avakaya

In India, pickling fruits and vegetables is an age old tradition. When it comes to the most popular pickle, mango pickle definitely stands in the first place. It is made during summer months when raw mangos are in season. Generally the mango pickle is made in large amount, which will last for the whole year.

Pickles are called achar in Hindi. In Andhra, mango pickle is called Avakaya. It’s very famous all around the country for its spicy and robust flavors.

Each region has there own version of making the mango pickle. The base recipe remains the same with ingredients like – red chilly powder, mustard seeds, fenugreek (methi seeds), salt and oil. You can add or subtract the ingredients as per your preference.

The ingredients list and the method of making this pickle is fairly easy. The challenge comes when we need to store the pickle for a year. To have a good shelf life, we need to control the moisture in the mangoes. Following these steps will help us make the pickle lasts long.

mangoes to make mango pickle or avakaya

Today I will be sharing the mango pickle recipe for beginners. The reason I call this a beginners recipe because

we will be storing the pickle in the refrigerator ( to have a long shelf life)

we are going to tweak the recipe a bit to make it easy ( like discarding the shell )

What kind of mango should I use to make the mango pickle?

Choose mangoes which are unripe and green.

They should be firm to touch and have no bruises.

Avoid the mangoes which are little ripe.

Do I need to use the shell of the mango, if so how do I cut it?

Traditionally the shell is used in the pickle. Cutting the pickle through shell , needs good knife skills. If living in India, let the mango vendor do the job for you. There is nothing like sucking the shell which has the flavor of mango and spice mixture on it.

I live in U.S, and I get the green mangoes from Indian grocery stores. Being an very accidental prone, I didn’t take any chance of cutting through the shell. Just used all of the mango, except for the shell part.

Instructions to follow before making the mango pickle- 

Pick unripe green mangoes. Wash them properly  by rubbing on the mango. You can also soak the mango in some salted water for 30 mins. Rinse well. Use a kitchen towel and wipe clean.

Cut the mango to small pieces and wipe it dry with the kitchen towel. This will remove excess moisture from the mango. This step is very important to have fungus free mango pickle.

After mixing the mango pickle, do not taste the pickle immediately. Let it marinate for atleast 6 hours before you taste and adjust.

Salt and oil are preservatives for the pickle. So make sure, you add enough salt and oil.

ingredients to make avakaya

What are the ingredients needed to make the mango pickle?

  • raw unripe green mango
  • red chili powder
  • mustard seeds
  • fenugreek seeds
  • garlic cloves
  • oil ( traditionally sesame oil is used, but if you don’t have it use vegetable oil)
  • salt ( rock salt or regular salt, what ever you have)

learn how to make mango pickle or avakaya

learn how to make mango pickle or avakaya

Here is another mango pickle recipe where the mango is grated – grated mango pickle. 

How to make Mango Pickle ( step by step photos):

1) Before we proceed with the recipe, make sure all the utensils like cutting board, knife, bowls, spoon, mixer jar…. all are DRY. It is very important that all the utensils are moisture free.We don’t want to have any moisture in them. You can also keep the utensils in the sun for few minutes.

2) Pick green, firm raw mangoes. Wash the mango ( you can gently scrub it). Pat it dry using a kitchen towel.

3) Using a cut board and a good knife cut the mango. Do not peel the skin. You can also cut all the pieces which are around the shell, that will give gravy to the pickle.

4) Transfer the cut mango pieces in to a wide plate. Using a clean kitchen towel,wipe the mango dry. It is one of the most important steps in this recipe. We want to take away the excess moisture from the mangoes. After you wipe it, let the mangoes dry in the same plate for at least 2 more hours.  This will help remove any extra moisture the mangoes have.

mango pickle or avakaya recipe made with unripe green mangoes

5) While the mango is drying, you can prep the other ingredients. Dry roast the methi in a pan, for two to three minutes. Cool and transfer to a mixer.

mango pickle or avakaya recipe made with unripe green mangoes

6) Also add the mustard seeds to the methi mixture.

mango pickle or avakaya recipe made with unripe green mangoes

7) Grind the methi and mustard seeds to a powder.

mango pickle or avakaya recipe made with unripe green mangoes

8) Measure red chilly powder and salt and set a side. Peel the garlic and thinly slice them.

Warm the oil  (do not boil) and let it come to the room temperature.

ingredients needed to make the mango pickle?raw unripe green mangored chilly powdermustard seedsfenugreek seedsgarlic clovesoil ( sesame or vegetable oil)salt ( rock salt or regular salt, what ever you have)

9)  After two hours transfer the mangoes in to a wide bowl.

mango pieces to make mango pickle or avakaya

10) Add the red chili powder, mustard methi powder, salt and  garlic cloves.

mango pickle or avakaya recipe made with unripe green mangoes

11) Add ¾ cup oil.

learn how to make mango pickle or avakaya

12) Mix all the ingredients, making sure all the mango pieces are coated with spices and oil.

13)  let rest for 15 hours ( mix two to three times in between). The mango pieces will become soft. Mix it again and taste the pickle.

Adjust the spices or salt and mix it well. Rest the pickle for one more hour. After an hour, mix well and the pickle is ready to be bottled.

learn how to make mango pickle or avakaya

14) Transfer the pickle in to a glass or ceramic jar. Pour rest of the oil on the pickle. Close the lid tightly and store in the refrigerator. I can guarantee that if you followed my way, the pickle should lasts atleast for 6 months.

15) Serve the mango pickle with mango dal // gujarati dal // broccoli dal //dill leaves dal // black eyed peas dal // ridge gourd dal

avakaya store in a glass bottle

Mango Pickle or Avakaya Recipe

easy beginners recipe for mango pickle or avakaya

Mango Pickle | Avakaya

Mango Pickle or avakaya is a spicy and tangy pickle made with raw green mangoes. Sharing the beginners recipe with step by step pics. You can serve the mango pickle as part of a meal, with paratha or yogurt rice.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Indian
Servings: 2 lbs ( ½ kg)
Author: Madhavi

Ingredients

  • 2 large unripened green mangoes (2 lbs or 1 kg)
  • 1 tsp fenugreek seeds
  • ¼ cup mustard seeds
  • ⅓ cup red chilly powder( I used combination of Kashmiri red chilly powder and hot chilly powder)
  • 6 garlic cloves, thinly sliced
  • ¼ cup + 2 tsps salt (start less, you can always add more)
  • 1 cup ¾ cup oil + ¼ cup oil (¾ cup initially to mix in the pickle, ¼ cup to pour on the pickle while storing) use sesame oil or vegetable oil ( or combination of both)

Instructions

cleaning & chopping the mangoes-

  • Pick green, firm raw mangoes. Wash the mango ( you can gently scrub it). Pat it dry using a kitchen towel.

  • Using a cut board and a good knife cut the mango. Do not peel the skin. You can also cut all the pieces which are around the shell, that will give gravy to the pickle.
  • Transfer the cut mango pieces in to a wide plate. Using a clean kitchen towel wipe the mango dry. It’s one of the most important steps in this recipe. We want to take away the excess moisture from the mangoes. let the mangoes dry in the same plate for 2 hours.

getting the spices ready -

  • Dry roast the methi in a pan, for two to three minutes. Cool and transfer to a mixer.
  • Add the mustard seeds to the methi and grind to a fine powder.
  • Measure the red chilly powder and salt and keep a side. For red chiily powder I used a combination of kashmiri red chilly powder ( mild) and a hot chilly powder.
  • Peel the garlic and slice them.
  • In medium flame, heat the oil and let it cool completely. Do not boil the oil.

preparing the mango pickle- 

  • After two hours transfer the mango pieces to a large bowl, add the spices, salt and garlic. Add ¾ cup oil and mix well.
  • Let rest for 15 hours (mix two to three times in between). The mango pieces will become soft, mix well and taste the pickle.
  • Adjust the spices or salt and rest for another hour or two.
  • Transfer the pickle in to a glass or ceramic jar. Pour rest of the oil on the pickle. Close the lid tightly and store in the refrigerator. Transfer small amount of pickle in a different bottle and use and refill as needed. This way the pickle stays fresh for long. 

Notes

Tips for storing the Mango Pickle:
Store the mango pickle in ceramic or glass jar. Please avoid any plastic containers. 
Transfer small amount of the pickle to a different glass jar and use it. This will help the pickle keep fresh. 
Use a clean spoon every time you use the pickle. Do not leave the spoon inside the pickle. 
 
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

easy mango pickle, avakaya recipe

Few other pickles from the blog 

Tomato Pickle

Gongura Pachadi

andhra gongura pachadi

Cranberry Pickle Video 

cranberry pickle

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Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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