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The Hirshon Andhra Pradesh Green Mango Pickle – ఆవకాయ పచ్చడి

  • Total Time: 0 hours


Units Scale
  • 6 cups chopped green Mango pieces, cut into 1″ pieces
  • 1 cup kosher salt
  • 1 cup mustard seeds
  • 1 cup Kashmiri red chili powder – this is a mild but very bright red chili powder. Alternatively, use hot paprika
  • 1/3 cup peeled garlic cloves
  • 2 tbsp. Fenugreek seeds
  • 1 tbsp. roasted & powdered fenugreek
  • 1 tbsp. roasted & powdered Ajwain seeds (TFD change to original recipe – replace with equal amount of roasted and powdered fenugreek for original recipe)
  • 3 cups + 4 tbsp. Sesame oil + extra as needed


  1. Prepare avakaya with uniform-sized mangoes. The mangoes should just be starting to mature so that it should be possible to cut to the inner core.
  2. After selecting the mangoes, they should be washed thoroughly to remove the dried sticky liquids on their surface.
  3. Wash each mangoes separately by rubbing with your hands. After that with a clean and dry cotton cloth pat dry each manoges.
  4. After drying the mangoes, chop them into 1 inch size pieces. To do this, you need a heavy-duty chopper than can cut through the seed. Most Indian markets that sell raw mangoes for pickles will have some people who only chop mangoes for you.
  5. The mangoes need to be cut such that each piece gets a part of the kernel. If this does not happen, the pieces cannot be pickled because they rot. Once cut, discard the seeds.
  6. Examine each piece carefully to ensure that the kernel is intact and that there are no holes, no signs of ripeness, etc.
  7. Finally, wipe each piece with a soft, dry cotton cloth without damaging it.
  8. Dry roast the mustard seeds (switch off the heat before they start crackling) and then grind them into a fine powder in a spice grinder – keep it aside.
  9. Divide the garlic into two halves and mash half of it – keep it aside.
  10. In a bowl, add the mustard powder, salt, red chili powder, mashed garlic, fenugreek powder and Ajwain powder (if using) together and mix well – This is the masala needed for the Avakaya pickle.
  11. Take a handful of mango, and put it in another bowl. Add some sesame oil and a spoon of avakaya masala to this. Mix it thoroughly with your hands and transfer it to a sterilized jar.
  12. Add a part of the remaining garlic cloves to the jar as layering over the mangoes.
  13. Repeat this process with the remaining mango pieces, masala, oil and garlic.
  14. Add ¼ cup of sesame oil over top of the mangoes in the jar and cover it with the lid. The oil should float at least ½ inch above the solids. Keep it for three days. Mix it on day 2 using a clean, dry spoon. On day 3, mix it again and taste it. Add extra oil or salt only if you feel it is low.
  15. Serve with rice, curd or ghee, or as TFD prefers with hot steaming rice mixed with ghee.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 1981.67 kcal
  • Sugar: 37.94 g
  • Sodium: 1170.03 mg
  • Fat: 192.58 g
  • Saturated Fat: 26.81 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 69.5 g
  • Fiber: 21.09 g
  • Protein: 15.88 g
  • Cholesterol: 0.0 mg

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