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Photo of Aavakai (Raw Mango Pickle) by Suma Malini at BetterButter

Aavakai (Raw Mango Pickle)

Suma Malini
120 minutes
Prep Time
0 minutes
Cook Time
3 People
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ABOUT Aavakai (Raw Mango Pickle) RECIPE

Traditional Amma Magic

Recipe Tags

  • Pickling
  • Veg
  • Hard
  • Andhra Pradesh
  • Breakfast and Brunch

Ingredients Serving: 3

  1. Mango pieces 1 cup
  2. Salt (3/4 Cup)
  3. Chilli Powder (1 Cup)
  4. Mustard Powder (1 Cup)
  5. Sesame Oil (1 Cup)
  6. Fenugreek Seeds or Garlic (1/4 Cup)
  7. Measure all ingredients with same cup or bowl.
  8. One more measurement 1 kilo of all ingredients (200 grams salt,250grams mustard powder,250 grams chilli powder,250ml oil and 50grams fenugreek seeds)
  9. 5 big mangoes (Roughly each 6 pieces shown in picture or 500 grams)


  1. Wash Mangoes thoroughly and damp dry with cloth.
  2. Cut them into 4 or 6 equal pieces. Remove the inner seed and it's skin. Clean properly.
  3. Remove the skin of Mustard by grinding in hand mortor and powder the yellow mustard.
  4. Choose 6 inches long and 3 inches width red dry chillies and powder them.
  5. Make powder of rock sea salt.
  6. Bring the sesame seeds oil.
  7. Measure Mango pieces with a bowl and put them in same quantity of seeds oil.
  8. Take chilli and mustard powder with same bowl and salt 10% lesser than it. If using table salt you must use 25 % lesser. Mix all three in big bowl or tub.
  9. atch hold the mango pieces from oil and roll in above mixture cathold the mango pieces with little powder and place it in jar. Pour the extra oil and powder if any on the top. Add fenugreek seeds or skinned garlic (This perfect techniques only Amma knows it is the magical legacy we must learn from them)
  10. Remix the total aavakai on 2nd or 3rd day and preserve in clean dry jar for whole year.
  11. Serve with hot rice with Plain Dal with ghee. Or mix aavakai in cool rice and enjoy with home made butter or ripe Mango pieces. This is emergency main dish or can be used as side dish in the place of chutnies in breakfast which will make happy all Andhra guests. We can use this oil for flavouring different curries also.
  12. Rice cook at night or leftover ticeand place in milk and put little curd in it let it set as curd. Have with aavakai in the morning. Its incredible, heavenly taste which you can carry it in your Tiffin's for journeys also.Its my all time morning breakfast through out my student life.

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Payal Singh
Payal Singh   May-23-2018

Thanks for sharing this recipe.

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