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Avakaya Pachadi (Mango Pickle)

Avakaya is a tangy and spicy pickle made from raw mangoes which is made in all the households across India.

Everyone has their own way to prepare the pickle but I personally love my mom's recipe. My mom makes delicious pickles, I have seen her make this pickle in huge quantity every year. As summer approaches she gets busy making this pickle & pack for many of our relatives.

I wait all year long eagerly for the taste of freshly made avakaya by my Mom. We did get this year's package all the way from India and we are enjoying this spicy pickle which can go with any indian meal. Now that I have a blog, am happy to share my Mom's recipe with you all.

Ingredients

  • 2 lb Mango pieces, well cleaned

  • 4 Cup Peanut Oil

  • 1/2 lb Ginger & Garlic paste (2:1)

  • 1/2 lb Salt

  • 1/2 lb Red Chili powder

  • 4 tbsp Cumin powder

  • 4 tbsp Mustard powder

  • 2 tbsp Methi/Fenugreek powder

  • 1 tsp Turmeric powder

  • 2 tbsp Cumin Seeds

  • 2 tbsp Mustard Seeds

  • 2 tbsp Fenugreek seeds

Instructions

  • Wipe the mango pieces with a soft cloth and spread them over a dry cloth for 3-4 hours.

  • Heat oil in a pan, add mustard seeds and let them splutter.

  • Add Cumin seeds, Methi seeds and stir it.

  • Now add Ginger & Garlic paste and fry till golden brown, then add turmeric powder. Turn off the heat and let it cool completely.

  • In a wide mixing bowl(make sure it is dry), add chili powder, salt, mustard powder, cumin powder, fenugreek powder and the oil mixture. Mix it well.

  • Now add the mango pieces and mix well so that the mixture coats the mango pieces.

  • Place this entire mixture in a Pickle Jar. Cover with a lid and keep it in a dry place for 4 days.

  • On the 4th day, mix the pickle carefully with a clean and dry ladle.

  • The Mango pickle is ready for consumption. Store it in a dry cool place for shelf life up to a year,

  • Serve Kotha avakaya/Mango Pickle with hot Rice and ghee.







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