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Categorised List > Chutneys, Podulu and Pickles (Aachaars) >
Aavakaya (Hot Mango Pickle) - Andhra Telugu Recipes - Indian
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Recipe Text
Ingredients:
Cut and cleaned Mango Pieces 2
1/2Kgs
Mustard Powder 560gms
Salt 675gms
Red Chili Powder 375gms
Husked Gingely Oil 600gms
Chick Peas (Kabuli Chana) 150gms
Fenugreek Seeds 30gms
(Online Conversion utility to convert Gms to Cups & Temperatures etc)
Preparations:
Selection of Mangoes:
Select mature, firm, big, sour and even sized mangoes. The pickle
tastes better when mangoes are fully mature and sour. Choose
only the tree plucked mangoes. Mangoes which have fallen to
ground would have internal damages which increase the chances
of spoiling the pickle
Cleaning of mangoes and making pieces:
Observe the sticky liquid (SONA IN TELUGU) flowing from the
mango which has to be cleaned. Fill water in a bucket. Remove the
stems (Muchhelu in Telugu) attached to the mangoes as shown in
the movie. Observe the sticky liquid (SONA) coming out. Drop the
mango in the bucket. Like this remove the stems of each mango
and drop it in the bucket. Let the mangoes soak in the water for
half an hour. Then wash the mango thoroughly by rubbing
between the palms. Washing this way removes the sticky liquid
from the mangoes. Take them into a tub or a big bowl. Take a
clean and dry cloth and wipe each mango thoroughly. Spread the
wiped mangoes on a clean cloth. Like this wipe all mangoes and
dry them in shade for 10 minutes. Now we need to cut the
mangoes into medium sized pieces. As you see in the movie clip
the instrument used to cut the mangoes has a firm handle (for firm
grip) on a butchers knife and a firm base both joined at one end.
Cut the mangoes into even sized pieces. This you may attempt at
home carefully or get it done in the market from professionals.
Each piece should have the hard portion of the seed (Tenka in
Telugu) attached to it. Now we need to remove the inner portion of
the seed (JEEDI IN TELUGU) which has been chopped along with
the pieces. You would notice a thin layer (Pora in Telugu) is
attached to the seed (TENKA) which is to be removed. Carefully
remove the layer attached to the TENKA if it is difficult to
remove this layer with fingers, scrape it with the back of a spoon or
a knife. Like this remove all JEEDIS and also the thin layers (Poralu) attached to the
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pieces.
Measure the cut mango pieces required for preparing the Avakaya using a weighing
machine. Wash, clean and dry the bottles or jars (in advance atleast 24 hours) in which
the pickle is going to be put and keep them ready.
Preparing mustard powder:
In olden days the mustard seeds were put in hot sun for two to three days and were
pound in mortar and pestal soon after bringing them from the sun.
In modern days due to paucity of open terraces and fast life we also need to change.Take
some mustard seeds (approximately 100 grms) on to a paper plate. Place this paper plate
in a microwave oven and dry roast the mustard seeds on high power for 35 to 40
seconds. These seeds are to be removed from the oven just before the first mustard seed
would crackle. Keep a watch on the Oven and remove the mustard seeds earlier than 40
seconds if required.Take these roasted mustard seeds in a bowl and allow them to cool
till warm to touch. Remember they should not become cold. They should be warm
enough, as though they have been put in sun and brought home just now. Dont be
tempted to roast them on anelectric or gas stove. The heat would be more and uneven
roasting takes place.
Take a clean and dry mixie jar and add some roasted mustard seeds. Grind them to a
powder. In between open the mixer andmix once with a spoon, before grinding again.As
mustard seeds are crushed, oil oozes, and the powder sticks to themixie jar (more to its
base). So loosen the crushed mustards with a spoon and powder them. The powder will
be slightly coarse. It would never become fine powder due to its cover. The more you
attempt to make it a fine powder, more oil oozes out and it becomes sticky. You are the
best judge to decide the optimum grinding. Do not sieve the powder. Like this, powder all
the mustard seeds and measure the required amount of mustard powder using a
weighing machine.
Similarly weigh salt, red chili powder, chick peas and fenugreek seeds and keep them
ready for pickling.
Method:
Take a flat and deep bowl and add mustard powder, salt and red chili powder. Mix all the
dry ingredients well. Now the Masala for the Avakaya is ready. Take a clean and dry jar
or bottle and keep it nearby. Take a shallow wide bowl (preferably a basin) and add
around 250gms of oil to it.
Follow the steps mentioned below:
1. Add a fistful of Masala mix into the jar and spread it at the base.
2.T ake a handful of mango pieces into the oil in the basin and coat each piece nicely
with oil.
3. Transfer the oil coated mango pieces to the prepared Masala bowl.
4. Coat the mango pieces gently with the Masala. As each mango piece is wet with oil,
the Masala sticks to it easily.
5. Transfer these masala coated mango pieces to the jar and spread them evenly.
6. Spread some chick peas on the avakaya mixture in the jar.
7. Spread some fenugreek seeds on the avakaya mixture in the jar.
8. Now repeat layering once again. Like this finish off the mango pieces, chick peas
and fenugreek seeds by layering. Pour the remaining oil on top of the avakaya mixture
and cover the jar. Do not cover the jar tightly. Keep this jar aside at a dry place for 48
hours. The sour mangoes when mixed with salt in the avakaya masala mixture, oozes
moisture. This process will take 48 hours. After 48 hours the pickle will be wet as
water oozes from the mangoes. We need to remix the pickle.In the process the mixture
becomes more compact and you would observe that the volume has decreased.
9. For proper and even mixing we would be using our hands. Thereforewash, clean &
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wipe your hands till dry. Take a broad and deep vessel which is totally dry. Transfer
the pickle from the jars into this broad vessel. Mix the pickle well. If the pickle is too dry
add some oil and mix well. If it is sufficiently wet do not add the oil at this stage.
Transfer the pickle once again to the jars. Earlier we have used 250gms of oil. Now
add the remaining oil (350gms) to the jars. See that the pickle is having a thin layer of
oil above it. Clean wipe the edges of the jar with a clean and dry paper napkin. Close
the lid of the jars and store. For daily use, take a small quantity of pickle into a clean
and dry jar. Avoid using the main pickle jar for daily use.
Standard Measurements of Avakaya (Scale up or scale down for lesse or more
quantities):
Presuming one raw mango weighs 250gms, we get approximately 215gms of mango
cut and cleaned pieces and 35gms of JEEDI (Seed).It is advisable to base all our
calculations on the weight of the mango pieces.
For 215gms of cleaned and cut mango pieces, (i.e., for one mango) use:
Salt 55gms
Mustard Powder 45gms
Red Chili Powder 30gms
Oil 50gms
Chick peas Few (approx. 1 1/2tbsps)
Fenugreek Seeds Few (approx. 1tsp)
Learn More About Mangoes And Salt In Pickling:
Take firm and big mangoes. It is necessary that the mangoes are raw and creamish in
color when cut. The mangoes should taste sour. The taste of this pickle is proportional
to the sourness of the mangoes. When the sour mango pieces come in contact with
salt in the avakaya mixture they ooze out water. That water helps in moisting the
Masala in the pickle. However, when water oozes out there are chances of it spoiling
the pickle. So the salt we add saturates the water and also acts as the balancing
ingredient to the sourness of mango. It works as a preservative for the pickle.If the
sourness is too high you may need to add extra 5 10 grams of salt for 215 gms of
mango pieces. If they are not that sour you may reduce the quantity by 5 gms. In any
case ensure that the salt content is not less than 50 gms for 215 gms of cut mango
pieces. Check, preferably after 96 hours before deciding to add more salt.
The salt which I have used is table salt. Nowadays table salt is available in various
variations and the manufacturers are adding additional chemicals to make it free
flowing. Similarly instead of Sodium salts, Potassium salts are also marketed. Unlike in
the past, the saltness of each salt is differing. The base standard is always sea-salt
which has almost become extinct in the market. For 215gms of Cut and cleaned
mango pieces, the base sea salt requirement is 50gms only. In my video, I have shown
the table salt which I have used. My observation in the kitchen is, Potassium salts are
less salty compared to Sodium salts and I need to put relatively large quantities of
Potassium salts while cooking. With Pickles I didnt want to take a chance, for which I
have used the regular Sodium table salt with which I am comfortable with. Salt is a
crucial component in pickling and one has to be imaginative to deal with the practical
problem. For the novice, I can suggest to add 50gms of salt and progressively
increase it, depending upon the taste and smell coming out of the pickle.
Pickling is a job where all family members are supposed to be involved. The couple
goes to the market to collectively choose the right mangoes (so as not to blame each
other during the later part of the year). Children would clean them and dry them,
Husband would cut the mangoes, Children would remove the Jeedi and Poralu, and
Wife would grind the Masala. Towards the end the couple would be coordinating to
mix all the ingredients and pickle the mangoes.If all (small and big) in the family are
involved, mango pickling is a fun. It tastes great because every ones love (key
invisible ingredient) is also mixed with it which is enjoyed throughout the year.
Points to Notice:
Those who like Garlic, may substitute Garlic for Chick Peas.
Husked Gingely Oil is preferable depending upon availability (Initially it may taste
slightly bitter). If not, use any other refined oil locally available.
Enjoy !!!!!!!!!!!!!!
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Our Earlier discussions on the Blog

Anonymous said...
Name: Prabhakar
Recipie name: Pickle.
Namaste Gayatri Garu.....
meeru vantakaala gurinchi chaalaa baaga, suluvu ga vivaristhunnaru. Dhanyavaadhaalu.
Naaku oka Doubt vacchindi......
Aavakaaya lo vinigar veyyacchaa? kontha mandhi buuju raakunda undatam kosam Aavakaaya lo vinigar
veyyaali ani chepthunnaru. Idi nijamena? aavakaaya lo vinigar vesthe daani ruchi aemaina
cheduthundaa? dayachesi vivarinchagalaru
Thankyou
May 2, 2011 8:35 PM
Gayatri Vantillu said...
Prabhakar Garu,
Thanks for your feedback
I never put vinegar while making avakaya and other andhra pickles. Salt is the preservative in these
traditional recipes
May 4, 2011 6:52 AM
Indu said...
Gayathri garu youtube lo mee channel maku chala helpfull ga vuntondi taste kuda baguntunai,easy ganu
vunai. mango avakai lo chenna dals vesaru avi katchitamga veyala?endhuku? .. dal makhani recipe
cheyagalaru??? rotis ki tasty ga vunde curries cheyagara??thanks andi
April 17, 2011 7:11 PM
Gayatri Vantillu said...
Indu Garu,
Thanks for your feedback
Kabuli Chana is not a must in Avakaya. The recipe suggested by you and a few more are on my list of
recipes to do.
April 22, 2011 4:36 AM
Anonymous said...
Dear Gayatri,
I made the Avakaya recipe exactly as demonstrated by you and the text provided. The pickle tastes
authentic but it is TOO HOT for us . It is impossible to eat . Please suggest a way out. I was thinking of
buying more mango and to mix it with salt,oil,mustard powder and fenugreek and sun it for a few days
before mixing with the rest??? Regards Gulshan
July 18, 2009 12:25 PM
Gayatri Vantillu said...
Gulshan Garu,
I am sorry for the incovenience caused to you inadvertantly.
As the name suggests, "Hot Avakaya" recipe is intrinsically hot which many people from the Central, East
and North India would find it to be TOO HOT!! If you are from the Central or Northern part of India and
have recently pickled it (because you get raw mangoes even till end July), allow about a month's time for
crossing of hot, salt and sour tastes before you taste Avakaya. If you are tasting the pickle after one
month, and yet feel it to be very hot - I presume there is very little option to rectify the problem. Your
attempt to rectify the problem, would in fact compound the problem and you are likely to end up with a
huge quantity of Avakaya pickle. Best would be to find a Telugu friend and gift the pickle, who would be
too happy to have it.
In Andhra, this recipe is taken as an accompaniment to Curd / Dal Rice. It's seldom taken as a main dish.
You may try it as an Andhrite takes and enjoy.
I have used Chilli Powder available on the counters of Super Markets. I hope you haven't tried to get the
best and the hottest of the chillies and got them ground to pickle. With passage of time, the hotness
reduces. You may try to taste your Avakaya after some more time and thereafter decide the future course
of action.
July 19, 2009 7:26 AM
Anonymous said...
Hi Gayatri,
Thank you for your response.I am from the outskirts of Delhi from Gurgaon. Yes it is too hot for our
tastebuds although my husband whose family spent several years in A.P. finds it very authentic in taste
yet difficult to eat and besides the pickle is very fresh -about 10 days old.I will wait for it to mature or gift
it to my sis-in-law who has an Andhrite son-in-law !!!!I used normal chilli powder available in good
stores.In the meanwhile I have pickled some more as mango season is almost ending (with ur recipe)
reducing the chillies drastically.Kind regards P.S: Garu means ???
July 19, 2009 11:14 AM
Anonymous said...
Dear Gayatri Garu,
I am pleased to inform that I made more Avakaya without any chilli powder ( 1.750kgs) and after sunning
it for a few days mixed with little oil and then mixed it with the HOT!!!!!! version I had made earlier. Now
it is okay and very enjoyable. Keep up the good work.
regards,Gulshan
July 31, 2009 3:22 PM
Sambhavi said...
Namaskaram gayatri garu,
your idea of starting such a helpful site is great.I readmost of your articles including bikshamdehi.
you are an inspiration. the attention you give to details and the
way you make the videos are great.
I tried mailing you in thelugu with a query on avakaya.
I tried it looks little watery and is very hot. partly due to the fact that we dont use mirchi in our daily
cooking.
can I add jaggery now?
please help.
P.S.:My husband who is a big avakaya fan is afraid of touching it:-(
September 12, 2009 7:14 AM
Gayatri Vantillu said...
Sambhavi Garu,
Your avakaya is watery probably because of more "oota". To balance this, you need to add more of
avakaya masala. But this contains even chilli powder. Since you feel the avakaya is already hot, you
may deduct chilli powder and use only mustard powder and salt. Adding jaggery may lessen the hotness,
but makes it more watery.
The avakaya which I have hosted is "Hot Avakaya". It appears your family is accustomed to Bellam
Avakaya on which I do not have much of an idea. Probably your intuition should only solve the problem
September 12, 2009 7:55 AM
nihaseti said...
gayatri aunty,hello i am niha, i love all your videos especially pickles yum!!! i love pickles especially
andra mango pickle they are so yum!! but i always thought of what the preparation would be, after
seeing your videos i am thinking of trying.your videos are amazing.
i also came across a video called Avakai ( or avakaya ) Mango Pickle Making Made Easier video which i
saw in oldernwiser0's Channel on youtube, in that they said that mineral water should be added at the
last into the pickle jar after adding oil.
dont u think it will spoil the pickle. any food if we want to preserve we should never added water to it.
why is the water added? and wont it spoil the pickle?
asking for advise whether we should add water to the pickle. please do reply. thanks :)
the video link:http://www.youtube.com/watch?v=4RDzbthZChk
the channel link: http://www.youtube.com/user/oldernwiser0
August 26, 2010 5:33 PM
Gayatri Vantillu said...
Nihaji,
I can help you with my recipes!!!
August 30, 2010 4:35 AM
ioan said...
hello Gayatri ji!
I live in Romania. I tried some recipes you have on your website.
Please clear me regard an ingredient you use in some recipes - red chilli powder;
in stores in town I live I can found sweet paprika powder, hot paprika(chilli), and 'CHILLI' , which is so hot
it can't be used only a pinch( a bit); My question is : for instance for Hot Mango Pickle - I can use hot
paprika powder?? thank you
email: galaxythis@yahoo.com
August 18, 2010 7:13 PM
Gayatri Vantillu said...
Ioan ji,
In India we get only red chilli powder. I use the medium hot variety. I don't know about paprika
August 19, 2010 5:41 AM
Anonymous said...
gayatrigaru im priya. nenu meru one mango ki ehhina list to avakaya prepairchesanu. salt koddiga
ekkuvaga undi. 3 days taravata kalipi chusanu salt ekkuvagane undi . can i add karam?.
solution cheppagalaru. priya
May 12, 2010 2:04 PM
Gayatri Vantillu said...
Priya Garu,
you may add slightly karam to moderate the salt. If it needs more, then you need to adjust other
components also
May 15, 2010 6:59 PM
Ravi Pinniboyina said...
Hi,
I think, you have forgot to add garlic in Aavakaya.
Regards
April 13, 2011 10:03 PM
Gayatri Vantillu said...
Ravi Garu,
Its a personal choice. You can substitute chick peas with Garlic.
April 14, 2011 7:24 AM
Your Earlier comments on the Blog

nikhila said...
last year my mango trees have given the mangoes in large numbers due to which a lot of avakaya was
made and distributed accross south, each person who tasted it liked it and the reciepie was yours thanks
you, making oonce again this year
April 29, 2011 11:57 PM
Anonymous said...
< oo o:..... b cs c y_ D:. b D:: o d: o _D.
c: _ o o ...Dcs s....... sb D D . o< :Do
s : o: Dc o::. -- sd
May 6, 2009 1:06 PM
Anonymous said...
Hi Gayatri Garu,
I accidentently saw your avakaya You tube clip!!!, awesome!!! Highly impressed....
I appreciate your efforts to document
Andhra receipes.. Hats off.. reminds my mothers...
I wish, you add some receipes of village style nutritious one, like raagi sangati, Sodha sanganti,
kudumulu, Munnakaya rasam (soup), Chintakku pappu,pulakura,Mushroom curry,etc..
Prof Raman,
January 21, 2011 1:56 PM
Anonymous said...
Keep it up....only few people like u are able to keep tradition going!!!.
We left Andhra long back 45 years!!! living in other parts of country, trying to keep tradition going.. but
people like u makes happy for future generation... Thanks lot...
put your email id, i will send some of very rare telugu receipes of my Amma.. you can prepare and make
everyone happy & proud!!!!
Prof Raman
January 21, 2011 2:15 PM
Minti said...
Hi Gayatri,
Thank you for the andhra avakaya recipe. It turned out very well. Before I tried your pickle recipe, I tried
several other pickle recipes that didn't come out as well because no one specified ingredients by weight
as you did. Having mangoes, salt and chili powder by weight really helped.
I hope to try your lime pickle recipe next.
August 27, 2009 8:39 AM
Anonymous said...
Hi Gayatri Garu
I am sure you would have heard this comment many times being a good Andhra food lover I must say it
again but in our language "Adirindandi.. asalu meeru use chesthunna pathralu deggara nunchi
chuppette kitchen varaku anni chala homley ga vunnay. Avakayani chethi tho kalipe taste spoon tho
kalipithe raadu..alane..Telugu vallu chesina vantalu..inkevariki ravu. So whatever it is your dishes and
your idea both are simply superb.
Chala bagunnay andi...kummesaru.
Pandagala package kinda dishes chesthe baguntundi ani na idea.
Itlu...
Vamsi Krishnudu.
October 10, 2009 11:42 PM
Anonymous said...
i tried your avakaya mango pickle and it came out excellent. My family liked it very much.
Thanks for your wonderful receipe.
April 23, 2010 11:37 AM
gopal said...
Hats off to you for the amount of patience you have in explaining the method of preparation to the minutest
detail. Even a first-timer in the kitchen will make it a hit. And to end it all, your " Vivaha Bhojanam" tune is
simply marvellous.
Regards
Vidya and Gopal,
January 22, 2009 11:11 PM
Your emails to gayatri@gayatrivantillu.com

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