Avakaya is more than just a pickle—it’s a celebration of flavors, traditions, and family bonds. The rich aroma of mustard and red chili powder infused in sesame oil makes this iconic dish a staple in Telugu households. Whether you savor it with warm rice or store it for a year-long indulgence, Avakaya carries the essence of Andhra cuisine like no other.
Interesting Fact
Did you know? In Andhra & Telangana households, Avakaya-making is a communal event—families gather to prepare large batches, often sharing them with neighbors and relatives. This practice strengthens bonds while preserving culinary heritage!
Cultural & Historical Facts
Avakaya dates back centuries and has remained an integral part of Andhra meals, especially during summer when raw mangoes are in abundance.
In traditional homes, the pickle is stored in clay or ceramic pots, believed to enhance the flavor and maintain freshness.
This pickle is an essential part of Telugu weddings—often included in the bride’s first meal at her new home as a symbol of warmth and tradition.
Variations of Avakaya
This Pickle isn’t just limited to one style! Here are some popular variations:
Bellam Avakaya – A sweeter version with jaggery to balance the heat.
Nuvvula Avakaya – Incorporates sesame powder for a nuttier taste.
Pesara Avakaya – A lighter variation with moong dal flour for a subtle texture.
My Personal Avakaya Story
Every summer, my grandmother would sit by a large brass vessel, meticulously measuring the spices while narrating family stories. The first taste was always a special moment, as she ensured every batch maintained the perfect balance of heat, salt, and oil. The aroma alone transports me back to childhood, when pickle-making was not just a culinary exercise but an emotional ritual. Do watch my video with grandma, before preparing the Avakaya Recipe.
Enjoy this fiery, traditional Avakaya with warm steamed rice and a dollop of ghee. It also pairs beautifully with curd rice, idli, or even roti for a unique twist on classic pairings.
Please browse through the Southern Spice section of our website for more recipes.
Authentic Andhra Avakaya Recipe | Spicy Mango Pickle
4
Kgs1
hour15
minutes0
minutes50
kcal7
daysAvakaya is Andhra’s most cherished mango pickle, bursting with bold flavors and rich tradition. Made using fresh raw mangoes, aromatic spices, and sesame oil, this age-old recipe embodies the essence of Andhra cuisine. Perfectly balanced in heat and tanginess, it’s a must-have accompaniment for any meal.
Keeps the screen of your device on
Ingredients
10 Nos raw mangoes (preferably firm and sour)
1/2 litre ½ litre sesame (til) oil
200 gms chilli powder (spicy variety for authentic taste)
200 gms mustard powder (freshly ground for best flavor)
200 gms salt (rock salt preferred)
20 gms fenugreek seeds (methi)
200 gms garlic (peeled)
50 gms whole Bengal gram (senagalu) – Optional
1 tbsp turmeric powder (haldi) – Optional
Instructions
- Prepare Mango Pieces: Wash the mangoes thoroughly and cut them into medium-sized pieces. Additionally, if you are plucking mangoes from a garden, you need not wash them—just wipe them clean. Ensure they are completely dry before use to prevent moisture from spoiling the pickle.
- Mix the Spices: In a clean, dry bowl, combine chilli powder, mustard powder, salt, and fenugreek seeds. Mix well for an even distribution of flavors.
- Dip in Oil & Coat with Spices: Dip the mango pieces in sesame oil and then coat them with the prepared spice mix. Transfer to a large container, preferably one that does not react with the pickle.
- Incorporate Garlic: Add peeled garlic and mix thoroughly. Garlic enhances the flavor and balances the bold spices.
- Store & Ferment: Rest for 7 days, stirring daily in the morning to ensure the flavors blend beautifully. The oil should rise to the top, indicating the pickle is ready.
Recipe Video
Notes
- Use firm, sour raw mangoes for the best taste and longevity.
Ensure all utensils are dry to prevent spoilage.
Adjust salt & spice levels based on preference.
Store in a glass or ceramic jar for better preservation.
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