Avakaya Pickle

Name: Avakaya Pickle
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings
Cuisine: andhra
Ingredients: 500 g raw mango (firm, sour, washed, dried fully, cut into small chunks with some shell attached if preferred); 4 tbsp mustard seeds (ground to a coarse powder); 3 tbsp red chili powder (preferably hot andhra style); 0.5 tsp salt; 0.5 tsp fenugreek seeds (lightly roasted and ground); 1 pinch turmeric powder; 0.5 cup sesame oil (warmed gently and cooled); 8 pcs garlic (cloves, peeled)

RATING

4.6/5(185)

TASTE SCORE

9/10

Fiery, tangy Andhra-style mango pickle made with raw mango, mustard powder, red chili powder, and sesame oil. It matures over a few days into a bold condiment that brightens rice, curd rice, and simple home meals.

PREP

30m

COOK

10m

SERVES

1 TBSP

203 cal

SERVINGS

INGREDIENTS

For 8 servings

500 graw mango · firm, sour, washed, dried fully, cut into small chunks with some shell attached if preferred4 tbspmustard seeds · ground to a coarse powder3 tbspred chili powder · preferably hot andhra style½ tspsalt½ tspfenugreek seeds · lightly roasted and ground1 pinchturmeric powder½ cupsesame oil · warmed gently and cooled8 pcsgarlic · cloves, peeled

NUTRITION · PER SERVING

203

CALORIES · 1 TBSP

Protein3g · 6%

Carbs14g · 28%

Fat16g · 71%

Fiber3g

Sugar9g

Saturated fat2g

Cholesterol0mg

Sodium148mg

Potassium219mg

Phosphorus69mg

How we calculate →

METHOD · 7 STEPS

prep · ~20 min
Prepare the mango pieces.
1.Wash the raw mango well and wipe it completely dry.
2.Cut the mango into small sturdy chunks and discard the soft inner seed.
3.Spread the pieces on a clean cloth for 10 to 15 minutes so no surface moisture remains.
TIPAny moisture on the mango or knife can spoil the pickle.
roast · ~3 min
Roast the fenugreek lightly.
Warm the fenugreek seeds in a dry pan over low heat for 30 to 40 seconds until fragrant. Cool fully, then grind to a fine powder.
mix · ~3 min
Make the spice mix.
1.Add ground mustard seeds to a large dry bowl.
2.Add red chili powder, salt, ground fenugreek, and turmeric powder.
3.Mix well so the spices are evenly combined.
mix · ~5 min
Coat the mango with spices.
1.Add the dried mango pieces and peeled garlic cloves to the bowl.
2.Pour in the cooled sesame oil.
3.Mix thoroughly until every mango piece is well coated with the masala.
assemble · ~3 min
Fill the jar.
Transfer the pickle to a clean, completely dry glass jar. Press it down gently and pour any remaining spiced oil from the bowl over the top.
rest · ~4320 min
Let the pickle mature.
Cover the jar and keep it in a cool dry spot for 3 days, stirring once daily with a dry spoon. The mango will soften slightly and absorb the spice and oil.
serve · ~1 min
Serve the avakaya pickle.
Serve a small spoonful with hot rice, ghee rice, curd rice, dosa, or simple dal-rice meals.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the mango, knife, bowl, and jar completely before mixing; even a little moisture can shorten the pickle's shelf life.
2
Use firm, tart raw mangoes so the pieces stay crisp while absorbing the mustard-chili masala over the 3-day rest.
3
Cool the warmed sesame oil fully before adding it, or the heat can dull the fresh mustard aroma.
4
Stir the jar once a day with a perfectly dry spoon so the spice paste and oil redistribute evenly around the mango.
5
If the top looks dry after a day, add a little more cooled sesame oil so the mango pieces stay lightly submerged.
6
Taste only after the resting period; the mustard bitterness mellows and the mango softens as the pickle matures.
7
Store the jar away from sunlight and always use a dry spoon when serving to keep the pickle from spoiling.