Avakkai pickle recipe or Avakkai manga Urugaai also known as Cut Mango Pickle is a joy to make even for a beginner during the mango season. The process is very easy and its also a no cook pickle if you sun dry the spices. Its as easy as ABC…, cut, mix and rest and the pickle is ready. Its also very economic and clean when you could make this at home instead of buying it from the shop.
There’s no better combo than curd rice and Spicy Avakkaya on a hot summer day for lunch. Amma learned this pickle while living in Andhra after her marriage and I have been following her recipe all these years.
When I made this Avakkai pickle for the first time years ago, I heated the oil and added it to the pickle as the smell of the raw gingelly oil does not sit well with me and really regretted it and got a earful from my mother too. The aroma of the pickle changes dramatically.
So if you are like me, trust me when I say to add the oil with out heating it even if you do not like the smell of it. Only then, the avakkai pickle will smell and taste awesome. The raw smell of the oil goes off after it gets to live with the mango pieces and the spices.
Many use either chick peas or garlic while making this pickle but in my family they do not follow this tradition. We make it only with mango pieces and do not use garlic as it cannot be eaten during fasting days. You can also roast the fenugreek and mustard in microwave oven or alternately you can also dry them under hot sun for few hours before grinding.
Make sure you cut the mango pieces into small bite sized pieces. The bigger the pieces, the longer it takes to soften while soaking in the oil. Use rock salt (crystal salt) as it acts as a preservative. Avoid using table salt.
Step by step Avakkai Mango Pickle recipe below:
1. Wash and wipe mango and cut into bite sized pieces. Dry roast fenugreek seeds and mustard seeds taking care not to burn them in the process.
2. First grind together the fenugreek and mustard seeds, then add dry red chilies or chili powder and grind to a powder. Then add rock salt and grind to a fine powder, mixing all the ingredients well in the process. The pickle powder is ready.
3. Place the mango pieces in a big bowl, add the pickle powder and toss well to mix. Then add the gingelly oil and mix well using a ladle. Let it soak well. Let it sit for a week or so. Avakkai Pickle is ready to use.
- Raw Mango, large (1.236 Kgs) – 3 nos
- Fenugreek seeds (vendhayam) – 3 tsp
- Mustard seeds – 1/2 cup
- Rock Salt (crystal salt) – 3/4 cup
- Red chili powder – 1/2 cup
- Gingelly Oil (Sesame oil/Nallenai) – 1 cup
- Wash and wipe the mangoes. Cut it into bite sized pieces working around the seed. It weighed approx., 1 kg without the seeds, roughly 3+3/4 cup when measured.
- Heat a pan and dry roast fenugreek seeds, shaking the pan so that it gets roasted well. Take care not to burn the seeds. Transfer it to a bowl and to the same pan add the mustard seeds.
- Dry roast for a few seconds while stirring with a ladle. Transfer both to a mixie jar and grind it to a coarse powder. Now add red chili powder, rock salt and grind it to a fine powder.
- Transfer the cut mango pieces to a food grade container. Add the ground spice powder and stir well with a wooden spatula so that it coats all the mango pieces evenly.
- Add the gingelly oil to the mango pieces and stir well. It will look dry and as though the oil is not enough. But cover the container and let the pickle sit for 2 days.
- If possible keep shaking the container or stir using a clean spatula 2 or 3 times a day. After that, you can see the oil floating on top.
- After a week of resting and letting the mango pieces soak in the oil and spices, they would have softened considerably well.
- Avakkai pickle is ready to be served.
- Transfer to sterilized, dry bottles or ceramic containers (barni) and pour the remaining oil so that they float on top.
- Store in room temperature. It keeps well for a year. Use a dry spoon while using to serve.
Sterilize the bottles well and sun dry them before storing the pickle and always use clean dry spoon to serve.