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Andhra Avakaya Pachadi/Mango Pickle

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Andhra Avakaya Pachadi/Mango Pickle

This is a easy way to prepare mango pickle in Andhra style.  Choose fresh, big and sour mangoes.  Wash the mangoes properly and wipe them a cotton cloth.  Allow them to dry in shade for 10 mins.  Remember the mangoes should be completely dry.  Chop them to pieces (as you desire medium or big) Separate the shell from the pieces and wipe them again with the cloth before pickling.

Here I have given the measurement by using a bowl.  Measure all the ingredients with the same bowl and  the pickle can be made very easily. 

Ingredients  and things needed:

  • 6 bowls of chopped mangoes (approx 10 medium size mangoes.. remove the shell before pickling)
  • 1 bowl of mustard powder (finely ground)
  • 1 bowl of salt
  • 1 bowl of Red chilli powder
  • 2 table spoons of haldi
  • 1/2  bowl of garlic flakes (mash half of the garlic flakes. It gives a very good flavor)
  • 2 tablespoons of methi (fenugreek)
  • 2 tablespoons of methi Powder (roasted dry and powdered)
  • 3/4 ltr. Gingely oil (sesame oil)
  • a bowl to mix 
  • a large vessel with a spoon
  • a large bowl to mix the ingredients
  • a jar to store the pickle

Method:

For making methi powder roast 2 tbsp of methi in a pan, cool and grind to fine powder.

For making Mustard powder:  clean a bowl of mustard seeds and grind to fine powder in a mixie.  Sieve the powder and grind the remaining.

Andhra Avakaya Pachadi/Mango Pickle

Method:

Clean the mango pieces with a dry cotton cloth.  See that the pieces are dry.

Take six bowls of mango pieces in a vessel .  Take the large bowl and start adding :
pickle masala mixture 

  • 1 bowl salt
  • 1 bowl red chilli powder
  • 1 bowl mustard powder
  • 2 tbsp methi powder
  • 2 tbsp haldi
  • 2 tbsp methi (whole)
  • garlic pods
  • mashed garlic pods

and mix well now the pickle masala mixture is ready.  (if you do not want to use garlic in the pickle avoid.  You can add hing for nice flavor)

Now take some mango pieces in a bowl and add a spoon of oil to it and mix.  Add a spoon full of the pickle masala mixture mix well and put it into the pickle jar.  Mix the remaining in the same manner.  Pour the remainging oil into the jar.  Close the lid properly and leave the pickle for three days.

After three days mix the pickle well with a dry spoon and pour oil if necessary.  Taste the pickle if salt is less add little salt.(if salt and oil are not enough the pickle may get spoiled soon.)

Tip:  Remember the oil should be half inch above the pickle.  (you can see in the pic.) 

Andhra Avakaya Pachadi/Mango Pickle

By Mrs Uma ramana

 

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mam
I am led to believe that you have not made a mention of the fact that the mango should be cut along with the seed cover (" Tenka") to have the shelf life as otherwise it will spoil. secondly the garlic cloves are optional and not mandatory. Hope and trust you will not take it amiss for this comment.
VOTES:0
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Thanks.........we usually cut the mangoes with the shell only and you can see clearly in the video and pics also.............Regarding use of garlic this is my version of making the mango pickle............if you do not like to use garlic in the pickle you may not.................:)
VOTES:1
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Enter your name Monday, 26 May 2014
oil i need to heat and put or without heat i should put the oil
VOTES:0
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If you are using gingelly oil (sesame/til oil/nuvvula noone) or ground nut oil you need not heat the oil. If you use sunflower oil it is better to heat and cool it completely and add.
VOTES:0
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what type of container should the pickle be stored in? glass or ceramic?
VOTES:0
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Glass containers are good. Traditionally we prefer pickling in ceramic jars.
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