Cut Mango Pickle / Avakkai Pickle is one of the popular Pickle Variety in South India. Mango Pickle are always so delicious and yummy, especially most of us like avakkai pickle. Most of us think that making avakkai pickle is complex, but, this is one of the easiest pickle. In India, during mango season, we can ask the mango sellers to chop the mangoes for avakkai pickle. The main trick is that the mangoes need to be cut with the seed. Generally, we fine chop the mangoes without the seed for mango pickle, but for this avakkai pickle, we need to chop the mangoes to bigger cubes along with the seed. Chopping part is the little complex part when you stay abroad where you can't find anyone to chop for you. But in India, the sellers will surely chop and give it to us which would make our procedure simple. For any pickle, mustard, hing and fenugreek seeds play an important role. In Avakkai Pickle, the mustard plays the main part. We need to add more mustard seeds powder compared to other pickle.

Other important ingredients for any pickle is Oil. We should be little generous in oil to have a long shelf life. The spice and oil plays an important role in shelf life of the pickle. My MIL always advice me that, we should be generous in adding sweetner like sugar or jaggery while making sweets / desserts and also we should not be scared to add generous amount spice and oil to pickle. A bowl of curd rice with one piece of avakkai pickle is a heavenly dish, especially during hot summers.  Lets see how to make this Avakkai Pickle...


Avakkai Pickle Recipe | Cut Raw Mango Pickle Recipe | Hot Mango Pickle Recipe
Avakkai Pickle Recipe | Cut Raw Mango Pickle Recipe | Hot Mango Pickle Recipe


Preparation and Yield:
Preparation time10 mins
Cooking Time15 mins
Yield250gms

Avakkai Pickle Recipe | Cut Raw Mango Pickle Recipe | Hot Mango Pickle Recipe
Avakkai Pickle Recipe | Cut Raw Mango Pickle Recipe | Hot Mango Pickle Recipe

Ingredients:
Raw Mango2 Big Size
Red Chilli Powder1/3 Cup * 
Salt1/3 Cup *
Turmeric Powder1 teaspoon
Hing1/2 teaspoon
Mustard Seeds Powder3 tablespoon
Fenugreek Powder1/2 teaspoon
Gingelly Oil1/3 Cup
Chick Peas1/4 Cup

* 1 Cup = 250ml
Avakkai Pickle Recipe | Cut Raw Mango Pickle Recipe | Hot Mango Pickle Recipe
Avakkai Pickle Recipe | Cut Raw Mango Pickle Recipe | Hot Mango Pickle Recipe


Method:
  1. Wash and pat dry the mangoes. The mangoes should be absolutely dry for this pickle. If you get chopped mangoes for this pickle, then you can ignore this step. If you are planning to chop it on your own, then chop the mangoes into medium sized cubes along with the seed. Take the chopped mangoes in a mixing bowl. Then, add salt and give it a good mix

  2. Mix thoroughly so that the mangoes are nicely mixed with the salt. Cover the mixing bowl with a lid and set it aside for 1 day. Next day, you can see the mangoes have nicely released water. Toss the mangoes well. 

  3. Add red chilli powder, turmeric powder, hing, mustard powder and fenugreek powder. I have made a fine powder of mustard in the mixer. Also, I have dry roasted fenugreek seeds and then grind it to an nice powder in he mixer. We don't need to roast the mustard seeds. Just take the mustard seeds and grind it to a powder in the mixer. Mix everything well. Finally, add chick peas and gingelly oil and give the pickle a good mix with a clean dry spoon. Cover the bowl with a lid and set it aside for 5 days. Give the pickle a mix once a day for atleast 5 days. 

  4. After 5 days, you can enjoy the real taste of avakkai pickle with all the spices nicely incorporated and the mangoes will be soft and tender. Store the pickle in an air-tight container and use only dry spoon to have a long shelf life. The spice and oil plays a very important role in shelf life. 

  5. Serve the spicy and hot Avakkai Pickle with curd rice or roti and enjoy your dish!!!
  6. Avakkai Pickle Recipe | Cut Raw Mango Pickle Recipe | Hot Mango Pickle Recipe
    Avakkai Pickle Recipe | Cut Raw Mango Pickle Recipe | Hot Mango Pickle Recipe

Post a Comment Blogger

  1. y is the chickpea used? is it the boiled one?

    ReplyDelete
    Replies
    1. In the conventional Avakkai pickle in Andhra, chick peas is usually used. It is not the boiled chick peas. We have to add the raw chick peas which will become soft upon soaking in the spice.

      Delete
  2. Thanks for the Reply.. :) all Ur recipes are awesome :)

    ReplyDelete
  3. Can you please tell me if 2big size mangoes will be equal to half kg or 1kg of mangoes.pickle is so nice want to try .we all like this yummy aavakka pickle.

    ReplyDelete
    Replies
    1. Hi Hameeda, the 2 big size mangoes weigh approximately 700gms.

      Delete

 
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