Andhra Avakkai

Mango pickle from the cuisines of Andhra. This is a Sanjeev Kapoor exclusive recipe.

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Andhra Avakkai
Main Ingredients Raw Mangoes, Mustard Seeds
Cuisine Andhra
Course Pickles, Jams and Chutneys
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Andhra Avakkai

  • 12 medium Raw Mangoes
  • Mustard Seeds
  • 1 cup Mustard seeds
  • 2 cups Red chilli powder (deghi mirch)
  • 1 1/2 cups Salt
  • 1/4 cups Turmeric powder
  • 1/4 tablespoon Asafoetida
  • 4 tablespoons Fenugreek seeds (methi dana)
  • 2 cups Sesame oil (til oil)


  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.
  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.
  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.
  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.
  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.

Nutrition Info

Calories 5626
Carbohydrates 82.9
Protein 75.4
Fat 468.2