Aavakaaya pachadi (Mango pickle)

Aavakaaya pachadi is a variety of pickle which is very popular in southern India and originates from the Telangana and Andhra Pradesh region. The main ingredients are green mangoes and powdered mustard and a combination of other spices used for pickling. It is usually made in the summer, this being the time for peak availability of green mangoes. The process of preparation, storage and serving is considered almost a ritual. Families get together to make a large amount of the pickle, so it can be distributed around to family and friends. This condiment goes very well with hot rice and ghee.

Print Recipe

Prep Time 1

Cook Time 30

Resting Time 4

Total Time 1 30

Cuisine: Indian

Calories: 1234

Ingredients Method

Ingredients

8 Medium size raw mangoes
500 gm Red chilli powder
500 gm Mustard powder
500 gm Salt
50 gm Fenugreek powder
2 kg Gingelly oil
50 gm Garlic crushed - Optional
50 gm Turmeric powder

Method

Wash mangoes thoroughly and wipe with a cloth. Set aside for an hour to dry.
Cut the mango along with the seed into medium size.
Clean the pieces with a soft cloth and spread them over a dry cloth.
Take a huge bowl which fits all the mangoes along with other ingredients.
Place the mango pieces in the bowl. Add red chilli powder, mustard powder, salt, turmeric powder, fenugreek powder and crushed garlic. Mix thoroughly with the mango pieces.
Finally add gingelly oil and mix thoroughly.
Transfer the pickle into the pickle jar. Make sure the pickle jar is dry and there in no hint of moisture or wetness. The pickle is not ready yet to consume.
Keep the jar aside for 3 days. On the third day, mix the pickle thoroughly and add little more oil if needed.
The mango pieces will remain raw and hard in the initial days and will become soft after a month. This pickle can be stored for a year.
Serve the pickle with hot rice and ghee. It also goes well with idli, dosa or roti.