Home Pickle Avakkai pickle | avakkai mango urugaai | indian pickle recipes

Avakkai pickle | avakkai mango urugaai | indian pickle recipes

by Jeyashris Kitchen
362 views
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.

Ingredients

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) 

Avakkai-pickle2

Method:

  •  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

Note:

  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.

You may also like

29 comments

Veena Theagarajan March 17, 2014 - 9:14 am

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

Reply
Anu Anand March 17, 2014 - 9:42 am

mouthwatering, great combo with curd rice.

Reply
Uma Ramanujam March 17, 2014 - 9:44 am

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

Reply
Raks anand March 17, 2014 - 9:58 am

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

Reply
Sundari Nathan March 17, 2014 - 10:04 am

Drooling here!! Just love it 🙂

Reply
Swarna March 17, 2014 - 10:11 am

Mouth watering 😋

Reply
Rafeeda AR March 17, 2014 - 10:57 am

wow… just look at the color of the pickle… so good…

Reply
Ramya Krishnamurthy March 17, 2014 - 2:02 pm

Yummy ooruga .want to take out immediately

Reply
Geetha March 17, 2014 - 5:06 pm

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

Reply
Geetha March 17, 2014 - 5:07 pm

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

Reply
Shella March 17, 2014 - 8:45 pm

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

Reply
Priya Suresh March 17, 2014 - 11:08 pm

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

Reply
nandoos Kitchen March 18, 2014 - 5:17 am

Looks yumm.. would taste divine with curd rice…

Reply
Janani March 18, 2014 - 5:26 am

So yum I am fully drooling here 😜😜😜😜

Reply
Smita Srivastava March 18, 2014 - 6:15 am

Looks so lovely n inviting !!

Reply
Kaveri Venkatesh March 18, 2014 - 7:58 am

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

Reply
mango dash March 19, 2014 - 6:15 am

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

Reply
Charumathi Srinivasan February 17, 2015 - 10:56 am

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

Reply
jeyashri suresh February 23, 2015 - 4:15 am

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

Reply
Sowmya Subramaniam April 23, 2015 - 1:51 pm

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.

Reply
jeyashri suresh April 24, 2015 - 3:13 am

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

Reply
Aarti Krishna May 12, 2016 - 11:45 am

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

Reply
jeyashri suresh May 12, 2016 - 12:30 pm

We get the mangoes in little india during summer.

Reply
Unenlightened First-time Farmers May 29, 2016 - 8:48 am

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?

Reply
jeyashri suresh May 31, 2016 - 12:30 am

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

Reply
subhashini s March 23, 2017 - 11:30 pm

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

Reply
jeyashri suresh March 24, 2017 - 5:01 am

No it won't

Reply
KRUPA NAGARAJAN September 15, 2018 - 4:54 pm

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

Reply
Jeyashris Kitchen September 17, 2018 - 9:37 am

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.

Reply

Leave a Comment