Andhra Avvakai Pickle | How to make Andhra Avvakai Pickle

By Jaya Rajesh  |  10th May 2017  |  
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  • Andhra Avvakai Pickle, How to make Andhra Avvakai Pickle
Andhra Avvakai Pickleby Jaya Rajesh
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About Andhra Avvakai Pickle Recipe

Everyone enjoys good pickles. My amma and Nani(grandma) used to make these yummiest pickles and am so happy I could make it today. Every year amma makes this Avakai urgai /Andhra style mango pickle for me but this year she told me she couldn’t make it, so this year I mustered courage and did it today

Andhra Avvakai Pickle is a delicious dish which is liked by people of all age groups. Andhra Avvakai Pickle by Jaya Rajesh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Andhra Avvakai Pickle at many restaurants and you can also prepare this at home. This authentic and mouthwatering Andhra Avvakai Pickle takes 60 minutes for the preparation and 5 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Andhra Avvakai Pickle is a good option for you. The flavour of Andhra Avvakai Pickle is tempting and you will enjoy each bite of this. Try this Andhra Avvakai Pickle on weekends and impress your family and friends. You can comment and rate the Andhra Avvakai Pickle recipe on the page below.

Andhra Avvakai Pickle

Ingredients to make Andhra Avvakai Pickle

  • 1.5 kg Raw pickle mangoes
  • 250 gm Red chili powder
  • 125 gm (approx) salt
  • 100 gm mustard seeds
  • 25 gm fenugreek seeds
  • 150 gm garlic cloves washed, cleaned, wiped
  • 1/2 litre Sesame oil.

How to make Andhra Avvakai Pickle

  1. Rinse mangoes and soak in water to remove any dirt deposits. Wipe them clean with muslin cloth and chop by keeping its seed intact with pieces. Remove the inner soft seed and thin paper like skin.
  2. Clean garlic cloves and keep in sunlight for an hour. Keep 25 gm garlic separately and grind remaining into a fine paste.
  3. Place mustard seeds in sunlight for 1 hour and then grind into fine powder.
  4. Dry roast fenugreek seeds till golden brown reserve 1/2 tbsp and then grind remaining into fine powder.
  5. Lightly saute salt to remove any moisture from it.
  6. Now for pickling take a bowl and place the mango pieces in it. Add turmeric powder, chili powder, mustard powder, fenugreek seeds and powder, and salt. Mix it well. Add sesame oil and mix it properly. Add garlic paste, mix well and add garlic cloves too, give it a good mix.
  7. Cover it and leave it for a day. Stir the pickle at short intervals.
  8. Store in clean air tight sterilized container or glass bottles.

My Tip:

Usually after sterilizing the jars, we burn incense stick and place it inside the jars to remove any moisture.

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