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Home > Categories > Food and Beverages > Recipes > View Advice  

Query from: DSelvaraj, Saudi Arabia, 05/21/06
Topic: RECIPES      Submitted on:
Subject: Mango Pickle, Andhra style how to prepare

How to prepare mango pickle typical Andhra style?

Rate = 2.5 (Rated by 2 Council Members)
[ This query closed ]
Response from: Mrs. Sai Sai,   
Council Member on

Please see this link

Ingredients :

Raw sour Mangoes - 5, large Turmeric - 10 gms Red chilli powder - 100 gms Salt - 1/2 cup Fenugreek powder - 1 tbsp Mustard powder - 1/4 cup Gingely oil - 2 cups Fenugreekseeds - 1tbsp

Method :

1. Cut mangoes into chunks.remove seed/pith. 2.Wipe each piece with a cotton cloth, should be completely dry .

3. In a dry bowl mix all items along with half the oil. 4. Store them in an air tight jar and pour remaining oil; close with a tight lid.

5. Mix thoroughly on the third day and pour more oil if needed.

You can also see this link

Ingredients :

5 cups sour mango pieces (medium sized) 1 cup mustard seed powder 1 cup red chili powder 1 cup salt a pinch of turmeric powder 1 teaspoon fenugreek seed powder 3 cups peanut oil


Mix the mango and dry ingredients and add three cups of peanut oil to the mixture.

Let the pickle marinate for four weeks before serving with hot white rice and melted ghee (clarified butter).

You can also see this link

Ingredients :

Sour Mangoes 12 nos. (2kgs) Salt 3 cups (500gms) Mustard Powder 4 cups (500 gms..) Chilli powder 4 to 5 cups (500 gms) Asafoetida Pure 2 spoons OR Asafoetida compound 1/2 cup (75 gms) gingely oil 1 litre

Preparation :

Select only very sour , white and fully mature mangoes for avakkai. Buy only real Asafoetida if possible. Buy small mustard seeds only and powder the mustard like fine rawa. set aside. Buy good quality chilli powder and use it.

Pre wash the Mangoes with water thoroughly and using a clean cloth wipe properly . Clean the cutting knife properly ,Cut the mangoes along with the inner hard shell and kernel. Discard the seed part. If there is any black powder in mango seed/kernel, remove it, wash, dry and then use it. If you feel that there is dirt on cut pieces of mangoes, re wash with water, immediately pat dry with a dry cloth. Pre heat Gingely oil for about ten minutes and cool it and set aside.

Take a wide mouth large vessel and first put mango pieces and salt. Rub thoroughly . After about four or five minutes, add all the other ingredients except oil. Add real Asafoetida last . Mix thoroughly for about ten minutes. Now slowly start adding oil and simultaneously mixing it with a ladle. Add oil till the masala and mangoes are very wet but not dripping with oil. Retain the balance oil for adding later on. You may need another 250 ml for further addition.

When mixing is over, taste the raw masala for salt and asafoetida. If less, add as per your liking. If it is more, add some more mangoe pieces .

Fill up the jar with raw pickle. Close the mouth tightly and tie a clean cloth on the mouth and leave it in a dark place.

After a week, open the jar during the day time, and add further amount of Gingely oil till the pickled mango pieces are immersed in oil.

Leave the jar for another 3 weeks. During the three-week period, shake the jar daily so that the ingredients are mixed properly.

You can also see these links

Rate = 3 (Rated by 2 Council Members)

Thank this advisor   
Response from: sudha vinodhkumar,   
Registered Member on Ask Agent

1 kg raw mangoes,250g chilli powder,200g mustard seeds(roasted and powdered),100g garlic flakes(peeled),50g turmeric powder,2 tbsp fenugreek seeds,a handful of raw red bengal gram(chana-not kabuli chana),250g salt,400 ml sesame oil.


Wash ,dry and stone the mangoes.Cut them into 2.5cm pieces.Put the mango pieces in a dry jar.Add salt,raw chana,turmeric,garlic,chiili powder,fenugreek seeds and mustard powder to the mango pieces.Mix well with a dry spoon.Heat oil on a low flame without letting it smoke and remove from heat.When cool,pour the oil over the seasoned mango pieces in the jar.Close the jar and cover with a dry muslin cloth.After a week open the jar and keep it in the sun for a week.Can be eaten after a fortnight.Avakai stays fresh for almost 2 years.


u can also see the following links for the same hope this was helpful

Rate = 3.5 (Rated by 2 Council Members)

Thank this advisor   
Response from: Nithya gopal,   
Registered Member on I've given all sorts of pickles recipes over there...Refer and pls post ur comments..

Rate = 3.5 (Rated by 2 Council Members)

Response from: C. Raj, United Kingdom,   
Council Member on



4 cups sliced raw mango pieces. 1 cup salt. 1 cup red chilli powder(If u want to make it mild u can first add half cup and later u can add more to it.) 3/4 cup turmeric powder. 1/4 cup mustard powder. 1/4 cup fenugreek powder. 2 cups seasame oil. 10 garlic cloves crushed.


First wash the raw mangoes, well and wipe it nicely with a colth and let it dry for a minute. Meanwhile we can prepare the mustard powder and fenugreek powder, to make this powders we have dry roast the mustard and fenugreek seprately and grind them into fine powders. Now slice the mango into 2 inch slices and measure. Add this slices into a large bowl.

Now take the oil in a bowl and add the turmeric powder to the oil and mix well, later dip the mango slices into this oil mixture(by doing this the pickle will not spoil and it will stay for longer period). When ur done dipping the mango slices in the oil, now add chiili powder, salt,mustard powder, fenugreek powder and mix all together nicely later add the crushed garlic and remaining seasame oil and keep this aside remember not to use any wet containers or wet hands while making this pickle.

After mixing all the ingredients set this pickle aside covered in a safe place and let it marniate the pickle for 3 to four day so that the spice mixtures is well mixed with the mango slices. After 3-4 days mix the pickle nicely and taste it and check weather salt is correct or not if u feel its less add some more to it(If salt is not enough the pickle will get spoiled very soon so we should see that the salt is perfect in this pickle. Now store the pickle in a air tight glass jars or procliam container and store them. This pickle can be preserved for more than a year.


Rate = 3.5 (Rated by 2 Council Members)

Response from: Bye Bye,   
Registered Member on
Hi Selvaraj:

You have asked my most interesting and favourite question.

I will give you a website that has every kind of mango pickle recipe in it. Just click on the pictures and try out your favourite recipes.

I am sure with this website, you would not require any other website for Andhra mango pickles.

Thanks and regards

Rate = 2.5 (Rated by 2 Council Members)

Response from: Sarika Sircar,   
Registered Member on
Hello Dselvaraj, To prepare Andhra style mango pickle (Andhra Avakkai)you need:

Andhra Avakkai

12 medium sized raw mangoes 1 cup mustard seeds 2 cups red chilli powder ¼ cup turmeric powder 1½ cups salt ¼ tsp asafoetida 4 tbsp fenugreek seeds 2 cups sesame oil

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. 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.Thoroughly mix red chilli powder, turmeric powder, salt, asafoetida powder, mustard powder, fenugreek seeds and oil. Remove seeds from the sun dried mango pieces and mix them 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. From the fourth day onwards, stir the pickle well and continue to keep in the sun for at least a week to 10 days. This pickle will last for a year if kept well.

Good luck.

Rate = 2.5 (Rated by 2 Council Members)

Response from: Ann J,   
Registered Member on

Mango Pickle recipe,

Ingrediants 2 Raw Mangoes 1/4 Cup Jaggery 1 tsp Fenugreek seeds 1 tb spoon Chilli powder 1/2 tea spoon Mustard seeds 1/2 tspTurmeric powder 1/2 tea spoon Hing 3 tbsp Oil Salt to taste Process Chp Mango into small pieces.Heat oil in a pan. Add mustard seeds, fenugreek seeds and hing. Heat till mustard seeds crackle. Add cut mango pieces to the pan. Allow to cook, till the mango pieces become soft.

Then add jaggary and salt then allow it cook on low flame,for 5 min.

Then stir and add chilli powder and turmeric powder. Remove from the fireand let it cool,store the pickle in a jar.

Rate = 2.5 (Rated by 2 Council Members)

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Response from: sri sri,   
Featured Member on
Hi DSelv,

INGREDIENTS - For a 1/2 kg Mango Pickle - 12 big raw Mangoes / 14 small raw mangoes - 1/2 kg Mirchi Powder - 1/2 kg Rai Powder - Saltto taste (slightly on the higher side) - 1/2 kg til Oil (for the first time) - 400 gms til Oil (on the 4th day) - 100gms Garlic (Optional)

METHOD - 1. Cut the mangoes into nice small pieces 2. Remove the seed from the piece 3. Now in a big bowl add mirchi, rai and salt thoroughly 4. Now add the mangoe pieces to the Mixture 5. After the mangoe pieces are mixed properly 6. If you want to add the garlice flakes you can add them now (Its ok if you don't remove the skin of the garlic or you can cut it in chunks) 7. Pour the 1/2kg oil slowly by mixing the mixture 8. Now pour the mixture in a Air tight container and don't touch it for 4 days 9. On the 4th day remove the lid and pour the mixture in a large container and add the 400grms oil to it and mix it throughly and put it back into the old container. 10. After 2 days your mango pickle is ready for your Tastebuds

Rate = 2.5 (Rated by 2 Council Members)

Thank this advisor   
Response from: Nisha Danny,   
Council Member on
Hello, Green mangoes 2 Red Chillies 8 Fenugreek seeds '1/2 table spoon Mustard seeds 1 table spoon Hing little Jaggery 2 table spoons Turmeric Salt to taste Oil 4 table spoons Process Peel and cut the mangoes into small pieces.Heat a kadai and fry fenugreek mustard seeds and red chillies till the mustard seeds splutter.Powder them when cool.Add this powder, salt,turmeric,jaggery to the raw mango pieces and mix well. Heat oil in a kadai and add the hing to it and pour the hot oil on to the mango pickle. BEST WISHES.

Rate = 2 (Rated by 37 Council Members)

Thank this advisor   
Response from: rajanala gowri,   
Featured Member on
ingredients Raw Mango - 2 large ones Red chillipowder - 1 cup Salt - 1 cup Turmeric - 1/4 spoon Mustard powder - 1 1/4 cup (you may take mustard seeds and grind them into powder in a blender. do it very slowly giving some gap. otherwise oil may come out of it) Oil - 3 cups (better use gingely oil) Methi seeds - 1/4 cup

method Wash mangoes and dry them by wiping with a clean dry cloth. Cut mangoes into pieces. see that all the pieces get a portion of hard shell of mango (we call it 'tenka' in telugu) also, while cutting take out the seed ('jeedi')

In a large bowl mix red chilli powder, salt, mustard powder, turmeric and methi seeds together. now add oil so that it becomes a wet paste.

Add the cut pieces to this wet paste and transfer it into a dry jar.

Pour some oil on the top and cover it tightly.

On the third day mix it all over again with a laddle.

Enjoy it with rice and ghee. This would stay for more than a year.(see that there is no water in jar or bowl while preparing.)

Rate = 3 (Rated by 2 Council Members)

Response from: Latha Jayaprakash,   
Council Member on
Hi, Here i the aavakkai mango pickle as told by Mrs.Mallika Bhadrnath. Ingredients:

Sour mango pieces -- like rumani--4 cups of cut mango pieces. Salt powdered-- 3/4 cup; Red chilli powder-- 1 cup; Fenugreek powder --1/4 cup oil -- 1 cup

Method- - Wash mangoes and spread over dry cloth to dry up excess moisture .Cut mango into big pieces with inner seed.allow to dry completely.

2. Mix salt ,red chilli powder, mustard powder and fenugrek powder together.

3.Take a big bottle or jar, put two handfuls of mango pieces ,spread one handful of mixed powder, on top of that.

4.Repeat the layers until all the layers get over. 5. If any powder is remaining sprinkle on top of the pickle.

6. Heat oil in a panand then allow to cool. Pour on top of the mango pieces and mix well.

7. Mix daily for 10 days and then serve.

Note: Those who need more paste ,follow the recipe measurement. Those who like more pieces and less paste add the measurement of mango pieces salt and chilli powder in the ratio of 6:3/4:1 or 8:3/4:1

Follow this recipe correctly and it should come out nice. Enjoy cooking.

Rate = 2.5 (Rated by 2 Council Members)

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