Avakkai pickle recipe | Avakkai mango pickle, is one of the most favorite dishes I love to make. I learned this during my early days of marriage from my athai(aunt). She is an expert in doing this and she used to send big bottles of pickles to me after I got married. She was staying close to my in-law’s place. I always wanted to learn the recipe from her and when I asked her she beautifully explained me the procedure. The next year she sent me raw mangoes and I made them according to her instructions. It came out extremely well. After coming to Singapore, I never put this avakkai pickle and suddenly 2 weeks back I thought I should make this. I bought mango from little India, but here we don’t get it cut with the seed intact. In Chennai, they will cut and give.
Followed my athai’s recipe and it turned out very well. Sharing the recipe for avakkai pickle today.
Raw mango 3 (small size) [ 5 cups of cubed cut mangoes]
Red chili powder 3/4 cup
Salt 1/4 cup
Mustard seeds 1/2 cup
Turmeric powder 1/2 cup
Fenugreek seeds (vendayam) 2 tbsp
Sesame oil 1 cup
Asafoetida 1 tsp
Kabuli channa 1/4 cup (optional)
Method:
- Wash and cut the mango with the skin intact, if possible. I couldn’t do it at home. So I cut without the seeds.
- Soak them in water for a few minutes ( just to remove impurities if it is cut and bought from the store)
- Drain the water and pat dry the cut mangoes.
- Dry them in a cotton cloth (preferably white, so that any color will not stick to the mango) inside the house in an airy place for 2 days.
- In a big glass |ceramic bowl, add the dried mangoes
- Keep the mustard seeds in the hot sun for 3-4 hours and grind this into fine powder.
- If you don’t get sunlight, heat a pan for 2 minutes and switch off the flame.
- Put the mustard seeds and let them sit in the hot pan for a few minutes.
- If adding kabuli channa, dry it nicely and add it to the bowl. Add the mangoes, mustard powder, salt
- Add turmeric powder, asafoetida, and fenugreek seeds(vendayam).
- Add sesame oil to this mixture.
- Mix this nicely with a dry clean spoon.
- let this sit for 3-4 days without touching it. Keep it in a clean dry place.
- After 4 days the oil will start floating on the top. Mix this well nicely and you can start using the avakkai pickle.
- Store this in a clean dry place and use a clean dry spoon. After a month you can transfer it to a jar and keep it in the refrigerator for later use.
Note:
- Add salt and red chili powder according to the sourness of the mango.
- If mangoes are sour follow this proportion. Else adjust the red chili powder and salt accordingly.
- Use a nice red variety of chilli which gives nice color yet is not too hot.
wow! look at the color Jey so nice.. I wish to have this for my curd rice or chapati ..
mouthwatering, great combo with curd rice.
Just done with shoot of my pickle recipe.love this avakaya ooruka…
The gravy was really yummy 🙂 Waiting it to get soaked. Thanks so much for passing it 🙂
Drooling here!! Just love it 🙂
Mouth watering ?
wow… just look at the color of the pickle… so good…
Yummy ooruga .want to take out immediately
Looks yummy. I will sure make this. Thanks for sharing such wonderful pickle recipe.
Looks yummy. I will sure make this. Thanks for sharing such wonderful pickle recipe.
This is one of my favourtie pickles. I love all Andhra variety of pickles though. Thanks for sharing. I am sure to make it
Slurppp, cant resist to this delicious pickle..mouthwatering here..
Looks yumm.. would taste divine with curd rice…
So yum I am fully drooling here ????
Looks so lovely n inviting !!
Mmmm…Love Avakkai…I can just live on curd rice and avakkai for days together…My MIL puts the pickle in the same way. I can't fine such raw mangoes here in Amsterdam
Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back here more often. Wish I could add to the conversation and bring a bit more to the table,but am just taking in as much info as I can at the moment. Thanks for sharing.
Mango Juice Manufacturers
Hi jeyashri!! Plz tell is the fenugreek seeds to b added or fenugreek powder??
I generally add fenugreek seeds, powder if adding add less else will be bitter
Hi Jeyashri. I would like to know where u get these raw mangoes in little India Singapore. I am searching for it. Can u please tell where I can find them and is there any season… Thanks in advance.
Hi sowmya,
In Little india most of the vegetable shops are selling the mangoes. Now it is the season. You can get it
Hey, can u tell me if we get avakai in Singapore? And when will we start getting here?
We get the mangoes in little india during summer.
Hey jeyashri,
Are the kabuli channas added raw or cooked slightly before adding. This seems like a nice touch. And is the oil not to be heated…. Just added raw?
The kabuli channas are uncooked. Cooked ones will get spoil if you add in pickles. The raw ones will become soft once they are soaked in the pickle
Won't the mangoes turn ripe if they are left open for 3 days?
No it won't
Do we have to soak the channa before adding it to the pickle?
No need to soak, just wipe it with a dry towel and add to the pickle. After few days it will be nicely soaked in the pickle and becomes soft.
Can i add groundnut instead of kabuli channa?
Hi Bhuvana, Peanuts can’t be replaced as they have the tendency to get spoiled soon. Either add kabuli chana or do not add anything.