Andhra Avakaya Pachadi | Mango Pickle Recipe
Andhra Avakaya Pachadi is one of the most popular condiments prepared during the summer seasons, especially in the Andhra Region. Learn how to make Andhra Avakaya Pachadi with step by step images along with tips and a video.
Mango Pickle Recipe is one of the staple condiments in all Andhra Thali and is commonly served along with dal recipes accompanied with ghee and papad. Making this recipe is one of the simple processes when you have sliced mangoes.
When making this recipe I followed the Guntur style for getting the spicy flavour. When one follows all tips mentioned below, they can make spicy and tangy pickle which can be stored for a year based on the variant of mango we use.
Usually, pickling mangoes are hard to slice and when it has shell formation, it increases our effort to slice them using normal knives so it’s a good idea to make them sliced at a vendor place as they use specially designed cutters or large knives.
Tips to make perfect Andhra Avakaya Pachadi:
- To increase the shelf life, always add boiled and then cooled oil.
- While pickling add a generous quantity of oil and let mangoes dip in oil so that we can stop the formation of fungus.
- Using a perfect variant of mango plays an important role, I have used “chinna rasal” (Telugu word), we can even use “jallal” variant
- To give a nice aroma and flavour, dry roast fenugreek and mustard seeds separately on low flame till we smell a nice aroma.
- Slice mangoes not more than 2 inches so that they can absorb spices and release their tangy flavour.
- Before pickling clean mango slices with a dry cloth and remove shell along with layer. If possible put cleaned mangoes under the fan so that moisture is vapourised.
- Instead of adding iodized salt, crystal salt gives a good taste so make powder of crystal salt. Used moisture free dry crystals.
- Always store the pickle in clean and moisture free jars. Our recipe remains perfect even after a year.
You may also like to check other recipes:
Chicken pickle and
Andhra Avakaya Pachadi | Mango Pickle Recipe
Andhra Avakaya Pachadi is one of the most popular condiments prepared during the summer seasons, especially in the Andhra Region.
Ingredients
- Mangoes – 10 No.
- Oil – 1 Kg
- Fenugreek seeds – 2 tbsp.
- Mustard seeds – 1 cup
- Turmeric powder – ¾ tbsp.
- Crystal salt – 2 cups
- Red chilli powder – 2 cups
- Garlic cloves – 1 cup
Instructions
- Oil and moisture-free ingredients play important role in maintaining Mango pickle shelflife.
- So heat oil in a vessel and off the flame when you find smoke. Let it cool, keep aside.
- To enhance the aroma of the spices, we dry roast fenugreek seeds and mustard seeds on low flame and keep them aside to cool.
- Meanwhile, slice mangoes, if already sliced then put them under the fan and clean them using a dry cloth.
- Grind fenugreek seeds and mustard seeds to fine powder individually and keep aside.
- Instead of using iodised salt, crystal salt gives a good taste, so make powder of crystal salt and keep it aside.
- Transfer mango slices in a wide mixing bowl and sprinkle turmeric powder, fenugreek powder, mustard powder, salt and red chilli powder.
- Mix all ingredients and pour oil and garlic cloves. Mix well and keep aside for 24-48 hours with lid covered.
- When we remove the lid of Andhra Avakaya Pachadi, one can find oil floating, if you feel oil is less we can add it by boiling and cooling process.
- Store the Mango Pickle recipe in a moisture free airtight container.
Recipe Video
How to make Andhra Avakaya Pachadi:
1. Heat oil in a pan. When it starts boiling, off the flame and keep aside to cool.
2. Dry roast fenugreek seeds on low flame and transfer to another plate, let them cool.
3. Similarly dry roast mustard seeds on low flame and transfer them to another plate.
4. Slice mangoes into 1 inch to 1.5 inch size and clean them with a dry cloth.
5. Put fenugreek seeds in a mixer grinder and make a fine powder. Keep aside.
6. Sprinkle turmeric powder and fenugreek seed powder over mango slices.
7. Put roasted mustard seeds in a mixer grinder and make a fine powder. Put over pickling.
8. Add crystal salt to a mixer grinder and make powder of it. Add salt and red chilli powder to mango slices.
9. Mix all ingredients and meanwhile, oil gets cooled. Add oil, garlic cloves and mix well.
10. Place a lid over Andhra Avakaya Pachadi and marinate for 24 hours. The next day when we remove the lid, oil oozes out, mix and transfer pickle in a small vessel.
