🥭 Andhra-style Mango Pickle (Avakaya Pachadi)
Avakaya Pachadi is a famous spicy mango pickle from Andhra Pradesh, known for its bold chili heat, mustard aroma, and deep, tangy flavor.
🧾 Ingredients:
- 1 kg raw mangoes (firm, sour variety)
- 200–250g red chili powder (adjust to taste)
- 150–200g mustard powder (freshly ground is best)
- 200–250ml sesame oil (gingelly oil)
- 2–3 tbsp salt (or to taste)
- 1 tbsp fenugreek seeds (slightly roasted & ground)
- 1 tsp turmeric powder
- Optional: garlic cloves (lightly crushed)
👩🍳 Method:
1. Prepare mangoes:
- Wash and dry mangoes completely (no moisture at all).
- Cut into small chunks with skin on.
- Ensure they are fully dry to avoid spoilage.
2. Mix spices:
- In a large bowl, combine mango pieces, salt, turmeric, chili powder, mustard powder, and fenugreek powder.
- Mix well until mangoes are fully coated.
3. Add oil:
- Pour sesame oil slowly and mix thoroughly.
- The oil acts as a preservative and enhances flavor.
4. Rest & store:
- Transfer to a clean, dry glass or ceramic jar.
- Let it sit for 2–3 days at room temperature, stirring once daily.
- After that, store in a cool place or refrigerator.
🍽️ How to serve:
- With hot rice and ghee
- As a side with curd rice or dal
- Small amounts go a long way due to strong spice level
🌟 Tips:
- Always use completely dry utensils and jars
- Sesame oil is essential for authentic taste
- Flavor improves after a few days of resting
If you want, I can also give you:
- A less spicy beginner-friendly mango pickle
- A quick 1-day version
- Or other South Indian pickles like gongura or lemon pickle 🥭
