Avakaya Pickle
The king of Andhra pickles! This fiery, tangy raw mango pickle gets its bold, pungent flavor from coarsely ground mustard seeds and garlic, all preserved in rich sesame oil. A treasured recipe that brings a burst of flavor to any meal.
For 150 servings
5 steps.
- 1
Prepare the Mangoes (Approx
- a.1 hour)
- b.Wash the raw mangoes thoroughly under running water. Wipe each mango completely dry with a clean, lint-free cloth. This is the most critical step; any moisture can spoil the pickle.
- c.Using a large, sharp knife or a special mango cutter, chop the mangoes into 1-inch cubes. Traditionally, the hard inner shell (tenka) is kept attached to the piece.
- d.Discard the soft seed from within the shell.
- e.Spread the cut mango pieces on a dry cloth or tray and let them air dry for at least 1-2 hours to remove any residual surface moisture.
- 2
Prepare the Spice Mix (Approx
- a.10 minutes)
- b.In a dry grinder, pulse the mustard seeds in short bursts until they form a coarse powder (rava consistency). Do not over-grind into a fine powder, as this can make the pickle bitter.
- c.In a large, completely dry mixing bowl or basin, combine the coarse mustard powder, red chilli powder, crystal salt, whole fenugreek seeds, turmeric powder, and hing.
- d.Mix these dry spices thoroughly with a dry spoon until evenly distributed.
- 3
Combine Ingredients (Approx
- a.10 minutes)
- b.Add the air-dried mango pieces and the peeled whole garlic cloves to the spice mixture.
- c.Using clean, dry hands or a large dry spoon, toss everything together gently but thoroughly, ensuring every mango piece is generously coated with the masala.
- d.Pour in about 400 ml of the gingelly oil. Mix again until the oil is well incorporated with the spices and mangoes.
- 4
Step 4
- a.Jar and Initial Fermentation (3 days)
- b.Carefully transfer the prepared pickle mixture into a sterilized, completely dry ceramic jar (jaadi) or a large glass jar.
- c.Press the mixture down firmly with the back of a spoon to pack it tightly.
- d.Pour the remaining 100 ml of oil over the top. This layer of oil acts as a natural preservative, protecting the pickle from air.
- e.Cover the mouth of the jar with a clean, dry cotton cloth and secure it with a string or a rubber band. Do not use an airtight lid at this stage to allow gases to escape.
- f.Place the jar in a cool, dry, and dark place for 3 days.
- 5
Final Mixing and Storage (Approx
- a.5 minutes)
- b.After 3 days, open the jar. You will notice the mangoes have released their juices, creating a thick, luscious gravy with the spices and oil.
- c.Using a long, clean, and completely dry spoon, stir the pickle from the bottom up to ensure everything is mixed well.
- d.The Avakaya is now ready to be enjoyed, but its flavor will deepen and mature over the next few weeks. For long-term storage, close the jar with an airtight lid and store in a cool, dry place. It can last for over a year if stored properly.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Absolute dryness is key. Any moisture on the mangoes, utensils, or jar will spoil the pickle.
- 2Use high-quality, non-iodized crystal salt for the best taste and preservation.
- 3The variety of mango is crucial. Use hard, sour mangoes specifically meant for pickling, often called 'collector kaya'.
- 4Always use a clean, dry spoon to serve the pickle to prevent contamination and extend its shelf life.
- 5The layer of oil on top is a natural preservative. If it seems low after a few weeks, you can top it up with more warm (and cooled) gingelly oil.
- 6The pickle's flavor deepens and matures over time. It tastes even better after a couple of weeks.
Adapt it for your goals.
Sweet & Spicy
Add 100-150g of powdered jaggery to the spice mix to make 'Bellam Avakaya', a popular sweet and spicy version.
Extra GarlicExtra Garlic
For 'Vellulli Avakaya', increase the garlic quantity to 250g for a more pungent, garlicky flavor.
With ChickpeasWith Chickpeas
Add 100g of dry, raw black chickpeas (kala chana) along with the mango pieces. They will soften in the pickle juices and add a nice texture.
Why this is on our healthy list.
Promotes Gut Health
As a fermented food, Avakaya contains probiotics that can help improve the balance of good bacteria in your gut, aiding digestion and overall gut health.
Rich in Antioxidants
Ingredients like raw mango, turmeric, and mustard seeds are packed with antioxidants, which help combat oxidative stress and protect cells from damage.
Anti-inflammatory Properties
Turmeric contains curcumin, and garlic contains allicin, both of which are potent compounds known for their natural anti-inflammatory effects.
Boosts Immunity
The combination of garlic, turmeric, and raw mango (a source of Vitamin C) can contribute to a stronger immune system.
Frequently asked questions
Avakaya should be consumed in moderation as a condiment. While it contains beneficial spices like turmeric, mustard, and garlic, and is a fermented food good for gut health, it is very high in sodium and oil. It is not recommended for individuals on low-sodium or low-fat diets.