Andhra Avakaya Pachadi | How to make Andhra Avakaya Pachadi

By Lubna Karim  |  13th May 2016  |  
5.0 from 4 reviews Rate It!
  • Andhra Avakaya Pachadi, How to make Andhra Avakaya Pachadi
Andhra Avakaya Pachadiby Lubna Karim
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About Andhra Avakaya Pachadi Recipe

Pickle is always been integral part of Andhra cuisine. On any day you can see pickle on my plate and mango pickle is my very favorite. Hot steamed white rice, dollop of ghee, mudda pappu (utti pappu), mango pickle and papad/stir fried vegetable is what we Andhraite’s love to eat on any day and for me this is an ultimate comforting food.

Andhra Avakaya Pachadi, a deliciously finger licking recipe to treat your family and friends. This recipe of Andhra Avakaya Pachadi by Lubna Karim will definitely help you in its preparation. The Andhra Avakaya Pachadi can be prepared within 20 minutes. The time taken for cooking Andhra Avakaya Pachadi is few minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 50 people. The recipe details out how to make Andhra Avakaya Pachadi step by step. The detailed explanation makes Andhra Avakaya Pachadi so simple and easy that even beginners can try it out. The recipe for Andhra Avakaya Pachadi can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Andhra Avakaya Pachadi from BetterButter.

Andhra Avakaya Pachadi

Ingredients to make Andhra Avakaya Pachadi

  • 6 cups cut mango pieces
  • 1 cup mustard seeds powder
  • 2 tbsp fenugreek seeds powder
  • 2 cups Red chili powder
  • 1½ cups salt
  • 30 cloves Garlic
  • 2 + 1 cups Gingelly oil

How to make Andhra Avakaya Pachadi

  1. Take mango pieces in big bowl, add in mustard seeds powder, fenugreek seeds powder, red chili powder and salt.
  2. Combine well and add 2 cups of oil. Mix all the ingredients very well using your hand. Add in garlic cloves. Combine and transfer this mixture to a pickle jar
  3. Add 1 cup of oil on top and tightly close the lid and tie a clean and dry cloth over the lid and leave this in a moisture free kitchen area.
  4. After 3 days remove the cloth and using a clean, dry ladle stir in the pickle. Taste the pickle and if required add few spoons of salt and oil.
  5. Always remember retain a thin layer of oil on top of the pickle, otherwise the pickle will get dry and spoil.
  6. Again cover with a lid and tie a cloth tightly around the neck of the jar and leave it to rest for another 2-3 days.
  7. After 7-8 days the pickle is ready to eat, use a clean and dry ladle and mix the pickle thoroughly up and down to ensure the oil is evenly spread and masala’s are nicely mixed.
  8. A plate of hot steamed rice, dollop of ghee and mango pickle is all I need to gratify my senses.

Reviews for Andhra Avakaya Pachadi (4)

Anitha C2 years ago


Tarunima Tripathi2 years ago

Perfect mango pickle to try!

Pragya Batra2 years ago

looks delicious

Sukhmani Bedi2 years ago