Andhra Avakaya

Name: Andhra Avakaya
Prep time: 45 min
Total time: 45 min
Yield: 20 servings
Cuisine: Andhra
Ingredients: 2 kg raw sour mangoes; 300 g coarse red chilli powder; 200 g mustard seed powder (avapindi); 250 g Rock salt; 600 ml Sesame oil; 2 tbsp Fenugreek seeds; 30 pieces Garlic cloves; 1 tbsp turmeric powder

The legendary raw-mango pickle of the Godavari region, made once a year in summer with sour green mangoes, mustard powder, and copious sesame oil.

🇮🇳India· Andhra Pradesh

Prep: 45 min
Cook: 0 min
Total: 45 min
Servings: 20
Difficulty: Hard
Calories: 90 kcal

Ingredients

0 of 8 gathered

Servings

2 kg raw sour mangoes — cut into large pieces with seed
300 g coarse red chilli powder — Guntur variety preferred
200 g mustard seed powder (avapindi) — coarsely ground
250 g Rock salt
600 ml Sesame oil — cold-pressed
2 tbsp Fenugreek seeds — roasted and coarsely powdered
30 pieces Garlic cloves — peeled, optional regional variation
1 tbsp turmeric powder

Equipment

•Large ceramic or glass jar
•Wooden ladle

Nutrition

Per serving, approximate

Calories: 90 kcal
fat: 7 g
carbs: 6 g
fibre: 2 g
protein: 1 g
calories: 90 kcal

Instructions

1
Wash the mangoes thoroughly. Wipe them completely dry so no moisture remains to spoil the pickle.
2
Cut the mangoes into large chunks around the seed. Leave some flesh attached to the seed pieces.
3
Add the chilli powder, mustard powder, salt, turmeric, and roasted fenugreek powder to a large dry bowl. Mix well.
4
Add the mango pieces to the spice mix. Toss thoroughly until each piece is fully coated.
5
Add the garlic cloves if you are using them. Mix everything again.
6
Pour in the sesame oil gradually, mixing after each addition. Stir until the masala (spice mix) looks glossy and oil floats on top.
7
Transfer the mixture into a clean, dry ceramic or glass jar. Press down firmly so oil covers the surface.
8
Cover and keep in a cool, dry place for 4 to 5 days before serving. Stir daily using a clean, dry spoon.