How to make Andhra Avakkai -

Mango pickle from the cuisines of Andhra.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw Mangoes (कच्चे आम), Mustard Seeds (राई)

Cuisine : Andhra

Course : Pickles, Jams and Chutneys

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For more recipes related to Andhra Avakkai checkout Kairi Ki Launjee, Instant Mango Pickle, Aam Launji, Chhunda . You can also find more Pickles, Jams and Chutneys recipes like Andhra Chicken Pickle, Karela Ka Achar, Pineapple Raisin Chutney, Bhune Tamatar Ki Chutney.

Andhra Avakkai

Andhra Avakkai Recipe Card

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The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Andhra Avakkai Recipe

  • Raw Mangoes 12 medium

  • Mustard Seeds

  • Mustard seeds 1 cup

  • Red chilli powder (deghi mirch) 2 cups

  • Salt 1 1/2 cups

  • Turmeric powder 1/4 cups

  • Asafoetida 1/4 tablespoon

  • Fenugreek seeds (methi dana) 4 tablespoons

  • Sesame oil (til oil) 2 cups

Method

Step 1

Select good, firm and sour mangoes. Wash thoroughly and wipe them completely dry with an absorbent kitchen cloth. Cut mangoes into half with the seed and then cut each half into six to eight equal pieces.

Step 2

Spread pieces on a mat and dry in the sun for at least two days. Clean and dry mustard seeds in sun and pound to a coarse powder.

Step 3

Thoroughly mix red chilli powder, turmeric powder, salt, asafetida powder, mustard powder, fenugreek seeds and oil. Remove seeds from the sun dried mango pieces and mix them with the pickle mixture.

Step 4

Wipe chana to remove the superficial dust and add to the mixture. Transfer to a ceramic pickle jar, tie the mouth with a muslin cloth and keep in the sun for three days without stirring.

Step 5

From the fourth day onwards, stir the pickle well and continue to keep in the sun for at least a week to ten days. This pickle will last for a year if kept well.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.