Avakkai / Mango pickle | How to make Avakkai / Mango pickle

By Subashini Murali  |  3rd Jun 2016  |  
4.8 from 5 reviews Rate It!
  • Avakkai / Mango pickle, How to make Avakkai / Mango pickle
Avakkai / Mango pickleby Subashini Murali
  • Prep Time

    60

    mins
  • Cook Time

    15

    mins
  • Serves

    10

    People

284

5





About Avakkai / Mango pickle

This is a typical south Indian style mango pickle.

Avakkai / Mango pickle is delicious and authentic dish. Avakkai / Mango pickle by Subashini Murali is a great option when you want something interesting to eat at home. Restaurant style Avakkai / Mango pickle is liked by most people . The preparation time of this recipe is 60 minutes and it takes 15 minutes to cook it properly. Avakkai / Mango pickle is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Avakkai / Mango pickle. Avakkai / Mango pickle is an amazing dish which is perfectly appropriate for any occasion. Avakkai / Mango pickle is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Avakkai / Mango pickle at your home.

Avakkai / Mango pickle

Ingredients to make Avakkai / Mango pickle

  • 1 kg mangoes
  • 3/4 cup Crystal salt powdered
  • 3/4 cup chilli powder
  • 1/2 cup mustard
  • 2 tbsp fenugreek
  • 1 tsp Asafetida
  • 1 1/2 cup gingely oil

How to make Avakkai / Mango pickle

  1. Wash the mangoes and wipe them with cloth and cut them into small bite size pieces.
  2. Spread the mangoes on a cloth and dry them in the sunlight for an hour.
  3. Heat the pan and dry roast the mustard till it splutters.
  4. In the same pan dry roast fenugreek seeds till you feel the Aroma.
  5. In mixer jar put roasted mustard and fenugreek and grind it to corase powder.
  6. Take a broad vessel put mangoes, salt, chilli powder, asafoetida, ground powder and mix well till all the mango pieces are coated with masala.
  7. Pour the oil and mix well & cover the vessel with clean cloth.
  8. Keep the pickle in sunlight for 2-3 days.
  9. Mix the pickle with clean spatula every day before keeping it in sunlight.
  10. Store the pickle in a clean and dry glass bottle or chinimitti ki barni.
  11. Always use a clean and dry spoon to serve otherwise the pickle will get spoiled.

Reviews for Avakkai / Mango pickle (5)

AAKANKSHA BANERJEEa month ago

There are many varieties of Achars from Andhra Pradesh, will you please share more of them? Like Gonguraa, Drumstick etc..
Reply

Geeta Nandalal N8 months ago

Does mavakkai also can b prepared same way?
Reply

Ankit Kumar Gupta8 months ago

Reply

Saachi Samanta year ago

Exellent recipe.. turned out to be great!
Reply

Akarshita prasada year ago

Lovely recipe..would make it as mangoes are in season.
Reply