How to make Avakkai -

The most famous mango pickle from Andhra.

Sanjeev Kapoor

This recipe is from the book Dakshin Delights.

Main Ingredients : Raw Mango (कच्चा आम), Mustard Seeds (राई)

Cuisine : Andhra

Course : Pickles, Jams and Chutneys

For more recipes related to Avakkai checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Mango and Papaya Chutney . You can also find more Pickles, Jams and Chutneys recipes like Morawla Chile Con Queso Apricot And Orange Marmalade Hollandaise Sauce


Avakkai Recipe Card


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 : 1-2days

Cook time : 3-Above

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Avakkai Recipe

  • Raw Mango 12 medium

  • Mustard Seeds 1 cup

  • Red chilli powder 2 cups

  • Salt 1 1/2 cup

  • Turmeric powder 1/4 cup

  • Asafoetida 1/4 teaspoon

  • Fenugreek seeds (methi dana) 4 tablespoons

  • Sesame oil (til oil) 2 cups


Step 1

Select good, firm and sour mangoes. Wash thoroughly and wipe them completely dry with an absorbent kitchen towel.

Step 2

Cut the mangoes into half with the seed and then further cut each half in to six to eight equal sized pieces. Spread them on a mat and dry in the sun for about two days.

Step 3

Clean and dry the mustard seeds and pound to a coarse powder. Thoroughly mix red chilli powder, turmeric powder, salt, asafoetida, mustard powder, fenugreek seeds and oil.

Step 4

Remove seeds from the sun dried mango pieces and mix this with the pickle 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

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 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.