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In Andhra pradesh, preparing Avakkai is almost a religion. This you must have read from my article (where are those happy days. . . . . ). Any Telugu worth his salt would swear by Avakkai being the best pickle. This is true. I am also an ardent fan of avakkai since my childhood. I am posting the recipe as under which is rather very simple. 


(one big jar for a family of four)
Sour Mangoes 12 nos. (2kgs)
Salt 3 cups (500gms)
Mustard Powder 4 cups (500 gms..)
Chilli powder 4 to 5 cups (500 gms)
Asafoetida Pure 2 spoons
Asafoetida compound 1/2 cup (75 gms)
Nalla ennai (gingely oil) 1 litre



If you are in India, very next day of Rohini nakshatra ending (for sun to leave Rohini constellation) buy mangoes and start preparing the pickle. 

In pickle making, it is essential that you use only pure and cleaned ingredients. Jar must be sterilized with hot water wash and if possible with salt water or acetic acid. Dry and use. All mixing vessels and ladles must be clean. Select only very sour , white and fully mature mangoes for avakkai. Buy only real Asafoetida if possible. Buy small mustard seeds only and powder the mustard like fine rawa.  set aside. If possible, powder chillies at home in a mixi. If not , use good quality chilli powder and use it.  I do not like to use iodized salt, so please buy plain salt or roast iodized salt for ten minutes and then let Iodine evaporate and then use salt after cooling. 

Pre wash the Mangoes with water thoroughly and using a clean cloth wipe properly . Clean the cutting knife properly ,Cut the mangoes along with the inner hard shell and kernel. Discard the seed part. If there is any black powder in mango seed/kernel, remove it, wash , dry and then use it. If you feel that there is dirt on cut pieces of mangoes, re wash with water, immediately pat dry with a dry cloth.  Pre heat Gingely oil for about ten minutes and cool it and set aside. 

Take a wide mouth large vessel and first put mango pieces and salt. Rub thoroughly . After about four or five minutes, add all the other ingredients except oil. Add real Asafoetida last . Mix thoroughly for about ten minutes. Now slowly start adding oil and simultaneously mixing it with a ladle. Add oil till the masala and mangoes are very wet but not dripping with oil. Retain the balance oil for adding later on. You may need another 250 ml for further addition. 
When mixing is over, taste the raw masala for salt and asafoetida. If less, add as per your liking.  If it is more, add some more mangoe pieces . 

Fill up the jar with raw pickle. Close the mouth tightly and tie a clean cloth on the mouth and leave it in a dark place. 

After a week, open the jar during the day time, and add further amount of Gingely oil till the pickled mango pieces are immersed in oil. Leave the jar for another 3 weeks. During the three-week period, shake the jar daily so that the ingredients are mixed properly. 

At the beginning of July, the pickle is ready. With the first rain, enjoy Avakkai and steaming rice. Your spirits will be in the 9th cloud. 

Do send in your feedback .


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