Cut Mango Pickle / Avakkai Pickle is one of the popular Pickle Variety in South India. It is a spicy and ultimately delicious Mango pickle with rich flavor of mustard and chili. A bowl of curd rice with one piece of avakkai pickle is a heavenly dish. Learn here how to make this pickle with step by step pictures and instructions.
Avakkai Pickle is one of the popular Pickle Variety in South India. Most of us may 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 mangoes need to be cut with the seed. Generally, we finely 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. For any pickle, mustard, hing and fenugreek seeds play an important role. In Avakkai Pickle, we also 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.
Tips for making Avakkai Pickle:
Wash the mango and pat try completely. The mangoes should be absolutely dry for this pickle.
For this pickle, we can chop the mango with the seed. We can get cut mango with seeds from the Mango vendor and use it for this recipe.
After mixing the salt with mangoes, let the mangoes sit aside for a day. Mangoes mixed with salt releases water.
Always use equal quantity of red chili powder and salt.
Use sesame oil/gingelly oil for any pickles.
Mix the prepared pickle atleast once or twice everyday for atleast 5 days. Use clean dry spoon every time. Do not use wet spoon.
After 5 days, if the mangoes becomes soft, then we can store in air-tight container and refrigerate for longer shelf life. Every time use a dry spoon to serve!
You may also want to try:
Marriage Style instant Mango Pickle – Home made pickle are always tasty and better than the store bought pickle. Raw Mango Pickle that too the instant version is very easy to make, have better shelf life and we can always adjust to our taste.
Kovakkai Pickle – Kovakkai (Tindora / IvyGourd) is an instant pickle with chopped fresh tindora along with spices. Shelf life of this pickle is lesser than the conventional Mango or Lemon Pickle but instantly made with fresh vegetable makes this pickle unique and delicious.
Lemon Pickle – Tasty Pickle made using Lemon. It has much higher shelf life than other pickle varieties.
Avakkai Pickle Recipe | Cut Raw Mango Pickle Recipe | Hot Mango Pickle Recipe
Course: Pickles
Cuisine: Andhra, Indian, Tamilnadu
Prep Time: 15minutes
Cook Time: 15minutes
Resting Time: 5days
Total Time: 30minutes
Servings: 4people
Calories: 33kcal
Author: Sowmya Venkatachalam
Cut Mango Pickle / Avakkai Pickle is one of the popular Pickle Variety in South India. It is a spicy and ultimately delicious Mango pickle with rich flavor of mustard and chili. A bowl of curd rice with one piece of avakkai pickle is a heavenly dish. Learn here how to make this pickle with step by step pictures and instructions.
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.
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.
Take mustard seeds in a mixer jar.
Grind it to smooth powder.
Add red chilli powder, turmeric powder, hing, mustard powder and fenugreek powder. 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.
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.
Serve the spicy and hot Avakkai Pickle with curd rice or roti and enjoy your dish!!!
Video
Nutritional Info
Nutrition Facts
Avakkai Pickle Recipe | Cut Raw Mango Pickle Recipe | Hot Mango Pickle Recipe
Amount Per Serving (1 Mango Piece)
Calories 33Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 735mg32%
Carbohydrates 2g1%
Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES
CHOP THE MANGOS AND ADD SALT
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.
REST FOR A DAY
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.
ADD THE SPICES
Take mustard seeds in a mixer jar.
Grind it to smooth powder.
Add red chilli powder, turmeric powder, hing, mustard powder and fenugreek powder. 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.
REST FOR 5 DAYS
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.
SERVING TIME
Serve the spicy and hot Avakkai Pickle with curd rice or roti and enjoy your dish!!!
Why do you use Kondakadalai? Is it the same as we use during the Navarathri festival the Sundal mookukadalai brown in color? Do you add it dry or do you soak it overnight or cook it before adding it to the pickle? Your kadalai in the video looks white like the ones the North Indians use often. Please clarify.
Hello, traditionally Kondakadalai (White chick pea) added to the avakkai pickle. While serving, i found the kondakadalai gives very good crunchy and taste to the pickle. This is the same kondakadalai that we use for Navrathri. No need to soak it. Just add the dry kondakadalai. It will get tender over 3-4 days.
Avakkai recipe is amazing 👌it has been a great hit in our house and I just made it again today as my first batch got over pretty quickly 😋. Btw the dry chickpeas after soaked in the pickle gives a great flavor and taste. My mom used to make it with chickpeas
Why do you use Kondakadalai? Is it the same as we use during the Navarathri festival the Sundal mookukadalai brown in color? Do you add it dry or do you soak it overnight or cook it before adding it to the pickle? Your kadalai in the video looks white like the ones the North Indians use often. Please clarify.
Hello, traditionally Kondakadalai (White chick pea) added to the avakkai pickle. While serving, i found the kondakadalai gives very good crunchy and taste to the pickle. This is the same kondakadalai that we use for Navrathri. No need to soak it. Just add the dry kondakadalai. It will get tender over 3-4 days.
Avakkai recipe is amazing 👌it has been a great hit in our house and I just made it again today as my first batch got over pretty quickly 😋. Btw the dry chickpeas after soaked in the pickle gives a great flavor and taste. My mom used to make it with chickpeas
So glad to hear 😊 thank you!
Maybe dry kondakadalai soaks the excess water from mangoes and helps in preserving the pickle
Hi. I made avakkai pickle. Looks like the taste of mustard powder is overpowering. How to correct it? Thanks.
You can increase the spice and salt a little.