Avakkai- pickle Avakkai mango pickle , the one of the most favorite dish i love to make. I learnt this during my early days of marriage from my athai(aunt) . She is an expert in doing this and she used to send big bottles of pickles to me after i got married. She was staying close to my in-laws place. I always wanted to learn the recipe from her and when i asked her she beautifully explained me the procedure. The next year she sent me raw mangoes and i made it according to her instructions. It came out extremely well. After coming to singapore, i never put this avakkai pickle and suddenly 2 weeks back i thought i should make this. I bought mango from little india, but here we don't get it cut with the seed intact. In chennai, they will cut and give.
Followed my athai's recipe and it turned out very well. Sharing the recipe of avakkai pickle today.

Avakkai pickle

  Preparation Time : 20 mins | Cooking Time : Nil |   Yields : 4 cups

     Raw mango    3 (small size) [ 5 cups of cubed cut mangoes]
    Red chilli powder   3/4 cup
    Salt  1/4 cup
    Mustard seeds   1/2 cup
   Turmeric powder   1/2 cup
   Fenugreek seeds (vendayam)   2 tblsp
   Sesame oil     1 cup
   Asafoetida   1 tsp
  Kabuli channa    1/4 cup (optional) 


  •  Wash and cut the mango with the skin in tact, if possible. I couldn't do it at home. So i cut without the seeds.
mango cut-mango
  • Soak them in water for few minutes ( just to remove impurities if it is cut and bought from store)
  • Drain the water and pat dry the cut mangoes.
  • Dry them in a cotton cloth (preferably white, so that any color will not stick to the mango) inside the house in a airy place for 2 days.
wash-mango cut-mango
  • In a big glass |ceramic bowl , add the dried mangoes 
  • Keep the mustard seeds in hot sun for 3-4 hours and grind this into fine powder.
  • If you don't get sunlight, heat a pan for 2 minutes and switch off the flame.
  • Put the mustard seeds and let this sit in the hot pan for few minutes.
mustard-seeds mustard powder
  • If adding kabuli channa, dry it nicely and add to the bowl. Add the mangoes, mustard powder,salt
  • Add turmeric powder, asafoetida and fenugreek seeds(vendayam).
  • Add sesame oil to this mixture.
add-spices oil
  • Mix this nicely with dry clean spoon.
  • let this sit for 3-4 days without touching it. Keep it in a clean dry place.
avakkai-pickle avakkai pickle
  • After 4 days the oil will start floating on the top. Mix this well nicely and you can start using the avakkai pickle . 
  • Store this in a clean dry place and use clean dry spoon. After a month you can transfer it a jar and keep in the refrigerator for later use.
Avakkai-pickle 3


  1. Add salt and red chilli powder according to the sourness of the mango.
  2. If mangoes are sour follow this proportion. Else adjust the red chilli powder and salt accordingly.
  3. Use nice red variety of chilli which gives nice colour yet not too hot.

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  1. wow! look at the color Jey so nice.. I wish to have this for my curd rice or chapati ..

  2. mouthwatering, great combo with curd rice.

  3. Just done with shoot of my pickle recipe.love this avakaya ooruka...

  4. The gravy was really yummy :) Waiting it to get soaked. Thanks so much for passing it :)

  5. Drooling here!! Just love it :)

  6. wow... just look at the color of the pickle... so good...

  7. Yummy ooruga .want to take out immediately

  8. Looks yummy. I will sure make this. Thanks for sharing such wonderful pickle recipe.

  9. Looks yummy. I will sure make this. Thanks for sharing such wonderful pickle recipe.

  10. This is one of my favourtie pickles. I love all Andhra variety of pickles though. Thanks for sharing. I am sure to make it

  11. Slurppp, cant resist to this delicious pickle..mouthwatering here..

  12. Looks yumm.. would taste divine with curd rice...

  13. So yum I am fully drooling here 😜😜😜😜

  14. Looks so lovely n inviting !!

  15. Mmmm...Love Avakkai...I can just live on curd rice and avakkai for days together...My MIL puts the pickle in the same way. I can't fine such raw mangoes here in Amsterdam

  16. Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back here more often. Wish I could add to the conversation and bring a bit more to the table,but am just taking in as much info as I can at the moment. Thanks for sharing.

    Mango Juice Manufacturers

  17. Hi jeyashri!! Plz tell is the fenugreek seeds to b added or fenugreek powder??

    1. I generally add fenugreek seeds, powder if adding add less else will be bitter

  18. Hi Jeyashri. I would like to know where u get these raw mangoes in little India Singapore. I am searching for it. Can u please tell where I can find them and is there any season... Thanks in advance.

    1. Hi sowmya,
      In Little india most of the vegetable shops are selling the mangoes. Now it is the season. You can get it

  19. Hey, can u tell me if we get avakai in Singapore? And when will we start getting here?

    1. We get the mangoes in little india during summer.

  20. Hey jeyashri,
    Are the kabuli channas added raw or cooked slightly before adding. This seems like a nice touch. And is the oil not to be heated.... Just added raw?

    1. The kabuli channas are uncooked. Cooked ones will get spoil if you add in pickles. The raw ones will become soft once they are soaked in the pickle

  21. Won't the mangoes turn ripe if they are left open for 3 days?

  22. Do we have to soak the channa before adding it to the pickle?

    1. No need to soak, just wipe it with a dry towel and add to the pickle. After few days it will be nicely soaked in the pickle and becomes soft.