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Avakkai Pickle Recipe | Cut Raw Mango Pickle Recipe | Hot Mango Pickle Recipe
Spicy,Tangy and lip-smacking Pickle

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Ingredients

Adjust Servings:
2 Raw Mango
1/3 cup Red Chili Powder 1 cup = 250 ml
1/3 cup Salt 1 cup = 250 ml
1 Teaspoon Turmeric Powder
0.5 Teaspoon Asafoetida (Asafetida / Hing)
3 Tablespoon Mustard Seeds Powder
0.5 Teaspoon Fenugreek Powder
1/3 cup Gingelly Oil
1/4 cup Chickpeas (Kondakadalai)

Nutritional information

1
Mango Piece
33
Calories
3 g
Fat
735 mg
Sodium
2 g
Carbs
1 g
Fiber

A bowl of curd rice with one piece of avakkai pickle is a heavenly dish

Ingredients

Directions

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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
Try more Pickle varieties here.

Video Making of Avakkai Pickle Recipe | Cut Raw Mango Pickle Recipe | Hot Mango Pickle Recipe

Avakkai Pickle | Cut Mango Pickle
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Steps

1
Done
15 mins

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

2
Done
2 mins

Mix them well

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
Done
5 days

Add the spices

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
Done

Mix them well

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
Done

Serving Time

Serve the spicy and hot Avakkai Pickle with curd rice or roti and enjoy your dish!!!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging.Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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11 Comments Hide Comments

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.

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.

Hello Subbu Madam:

Do we use raw Gingelly Oil? Or should the oil be hot?

At long last, I must confess that myself and my wife are ardent followers of your traditional recipes. We have tried many of your recipes and they have all turned out to be fantastic. Your service to folks like us that have little to no guidance from family elders here is a boon.

Hi, Very happy to hear that you are followers of my blog. Thanks for feedback. Keep trying and share your suggestions. For this recipe, its always good to use warm or hot oil instead of raw oil

Hi Soumya. I have tried several of your recipes and find them really good.
What does one do with the water released by the mangoes?

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