Avakaya (Andhra Mango Pickle)ఆవకాయ

Name: Avakaya (Andhra Mango Pickle)
Prep time: 150 min
Cook time: 5 min
Total time: 155 min
Yield: 40 servings
Cuisine: Telugu (Andhra & Telangana)
Ingredients: 1 kg (about 3 large mangoes) Raw green mango (కాచి మామిడికాయ), firm and very sour — Totapuri or Banganapalli variety preferred; ¾ cup (approx 80 g) Red chilli powder (కారం) — coarse-ground Guntur or Byadgi chilli preferred; ½ cup (approx 60 g) seeds, ground Mustard seeds (ఆవాలు) — ground to a coarse powder at home, not store-bought powder; ½ cup (approx 90 g) Salt (ఉప్పు) — non-iodised rock salt or crystal salt only; 1 tbsp Fenugreek seeds (మెంతులు) — dry-roasted and coarsely powdered; 1 tsp Turmeric powder (పసుపు); 1 cup (240 ml) Groundnut oil (వేరుశనగ నూనె) or sesame oil, raw (untoasted); 1 tsp Mustard seeds (ఆవాలు) — whole, for tempering; 3 to 4 Dry red chillies (ఎండు మిర్చి); 2 sprigs Curry leaves (కరివేపాకు); ¼ tsp Asafoetida (ఇంగువ / హింగ్); 2 tbsp Groundnut oil — for tempering

⏱ Prep 150m🍳 Cook 5m🍽 Serves 40🌿 Vegan

Video: Vismai Food (YouTube)

Avakaya is the undisputed queen of Andhra pickles — raw mango pieces cured in mustard powder, red chilli powder, and salt, preserved in sesame or groundnut oil. Every Andhra household has its own ratio guarded like a family secret, and the pickle is traditionally made in summer when raw, firm Totapuri or Banganapalli mangoes arrive at peak sourness. It is eaten year-round alongside rice and ghee, and even a single bite of properly made avakaya can carry an entire meal.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

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Ingredients

▪Raw green mango (కాచి మామిడికాయ), firm and very sour — Totapuri or Banganapalli variety preferred1 kg (about 3 large mangoes)
▪Red chilli powder (కారం) — coarse-ground Guntur or Byadgi chilli preferred¾ cup (approx 80 g)
▪Mustard seeds (ఆవాలు) — ground to a coarse powder at home, not store-bought powder½ cup (approx 60 g) seeds, ground
▪Salt (ఉప్పు) — non-iodised rock salt or crystal salt only½ cup (approx 90 g)
▪Fenugreek seeds (మెంతులు) — dry-roasted and coarsely powdered1 tbsp
▪Turmeric powder (పసుపు)1 tsp
▪Groundnut oil (వేరుశనగ నూనె) or sesame oil, raw (untoasted)1 cup (240 ml)
For the tempering
▪Mustard seeds (ఆవాలు) — whole, for tempering1 tsp
▪Dry red chillies (ఎండు మిర్చి)3 to 4
▪Curry leaves (కరివేపాకు)2 sprigs
▪Asafoetida (ఇంగువ / హింగ్)¼ tsp
▪Groundnut oil — for tempering2 tbsp

🌍 Cooking abroad? Substitutions

Guntur-grade red chilli powder is essential for authentic heat and colour — outside India, look for it at Indian grocery stores under the label 'extra hot red chilli powder'. Kashmiri chilli powder alone is too mild; if you must blend, use two-thirds regular hot chilli powder and one-third Kashmiri for colour balance.
Raw sour mangoes are sometimes sold at South Asian, Caribbean, or Mexican grocery stores outside India (labelled 'green mango'). They must be unripe and very firm — if only slightly sour ones are available, add 1 teaspoon of citric acid (nimbu sat) to compensate for the missing acidity.
Non-iodised rock salt is critical — iodised table salt can discolour the pickle and interfere with preservation. In the US or UK, look for pickling salt, kosher salt, or sea salt crystals as a direct substitute.

Method

11. Wash the raw mangoes thoroughly two or three times, then spread them on a clean dry cloth and wipe completely dry — any moisture will spoil the pickle. Leave them to air-dry for 1 to 2 hours. Once dry, chop them into roughly 1-inch cubes with the skin on but with the inner seed shell (గింజ పొర) removed. If the stone kernel inside is soft and tender, it can be kept in; if hard, discard it. Spread the chopped pieces on a clean dry plate and set aside.
22. Dry-roast the fenugreek seeds in a small pan on low heat for 2 to 3 minutes until they turn a shade darker and smell nutty. Remove from heat, cool completely, then grind them to a coarse powder. Separately, grind the mustard seeds coarsely — the texture should resemble cracked pepper, not a fine flour. Keep both powders ready.
33. In a large, completely dry mixing bowl (steel or ceramic, not plastic), combine the chilli powder, coarsely ground mustard powder, fenugreek powder, turmeric, and rock salt. Mix these dry spices together first so the seasoning is evenly distributed.
44. Add the mango pieces to the spice mixture and toss everything together thoroughly with a dry spoon or clean dry hands, making sure every piece of mango is coated in the spice blend. The mixture will look intensely red and well-coated — that is correct.
55. Heat 2 tablespoons of groundnut oil in a small pan for the tempering. Add mustard seeds and let them splutter, then add dry red chillies, curry leaves, and asafoetida. Let this sizzle for 20 seconds, then remove from heat and allow to cool to room temperature completely. Do not pour hot tempering into the pickle.
66. Once the tempering has fully cooled, pour it over the mango-spice mixture and stir to combine. Now pour in the remaining 1 cup of raw groundnut oil and mix well. The oil should generously coat all the pieces and pool slightly at the bottom — this oil layer acts as a natural preservative.
77. Transfer the pickle into a clean, completely dry glass or ceramic jar. Press the contents down gently so the oil rises to cover the mango pieces. Seal the jar and leave it at room temperature for 2 to 3 days, shaking or stirring once daily with a dry spoon. The salt will draw out moisture from the mango, the spices will meld, and the pickle will be ready to eat in 3 days, though it deepens in flavour over 1 to 2 weeks.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.