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Mango Avakkai Pickle

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Published under: MangoPickles
Tangy, spicy, and utterly irresistible, Mango Avakkai Pickle is a South Indian delicacy with a punch of flavour.

Be ready for this vibrant treat. Sour with a mixture of spices, this Mango Avakkai Pickle is a classic South Indian dish—a roller coaster ride for your taste buds. 

About the recipe

Mango Avakkai Pickle is known for its spicy kick and tangy taste. This traditional South Indian dish from Andhra Pradesh has been part of the kitchen for years. It has sour mangoes, ground mustard seeds, red chilli powder, and aromatic spices. The mixture is then preserved in gingelly oil to intensify its flavour. Mango Avakkai Pickle can be a side dish or served as a condiment; it will enhance any meal’s flavour. Perfect to be paired with steamed rice, dosa or even sandwiches. Its versatility allows variations in spice levels and ingredients, making it suitable according to your preferences. 

Why you will love this recipe

It is not hard to fall in love with this recipe; its naturally good taste of mangoes and a mixture of spices will capture your heart’s desires. For pickle lovers, this is one for keeps, and for those new to these flavours, you’ll be surprised, leaving you craving more. Its versatility and homemade touch let you control how you balance this dish according to your liking. And with the simple and easily accessible ingredient, this can be your kitchen staple.

Mango Avakkai Pickle

Mango Avakkai Pickle

Cooking Tips

  • Ensure the mangoes are firm and sour for the best results.
  • Use fresh spices for maximum flavour.
  • Stir the pickle occasionally during the sun-drying process to ensure even marination.
  • Adjust the spice levels according to your preference.

Serving and Storing Suggestions:

This recipe serves a generous portion and can be stored in an airtight container for several weeks. Serve Mango Avakkai Pickle as a side dish with steamed rice, idli, or dosa for a delightful mealtime experience.

Other Similar Recipes:

If you enjoy Mango Avakkai Pickle, you might also like other South Indian delights such as Lemon Pickle, Tomato Thokku, or Gongura Pachadi.

Nutrient Benefits:

The sour mangoes in Mango Avakkai Pickle are rich in Vitamin C and antioxidants, offering numerous health benefits, including boosting immunity and aiding digestion.

Mango Avakkai Pickle
5 from 1 vote

Mango Avakkai Pickle

Tangy, spicy, and utterly irresistible, Mango Avakkai Pickle is a South Indian delicacy with a punch of flavour.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian


  • 20 Big Sour Mangoes (inner stone removed, chopped)
  • 1 cup Mustard Seeds
  • 3 cups Red Chilli Powder
  • 3 cups Salt
  • 2 tbsp Fenugreek Seeds
  • 1 tsp Asafoetida Powder
  • 4 cups Gingelly Oil
  • 1 tsp Turmeric Powder


  • Wash and clean the mangoes thoroughly.
  • Grind mustard seeds and salt into a fine powder.
  • Mix the powdered mustard seeds with red chilli powder, asafoetida powder, fenugreek seeds, and turmeric powder in a bowl.
  • In a glass or clay container, layer mangoes and spice mixture alternately.
  • Pour gingelly oil over the layers and cover with a lid.
  • After 24 hours, stir the pickle with a clean, dry spoon.
  • Place the container in the sun for two days, stirring occasionally.
  • Tie the mouth of the container with a clean cloth and let it rest for a week.
  • Mix well before serving with curd rice.


Frequently Asked Questions

How long does Mango Avakkai Pickle last?

Mango Avakkai Pickle can last several weeks when stored in an airtight container in a cool, dry place. Use a clean, dry spoon each time to maintain freshness.

Can I adjust the spice level of the Mango Avakkai Pickle?

Yes, you can adjust the spice level of the Mango Avakkai Pickle according to your preference. You can increase or decrease the amount of red chilli powder to suit your taste.

Can I use different types of mangoes for this recipe?

While sour mangoes are traditionally used for Mango Avakkai Pickles, you can experiment with different varieties to find the best flavour profile. Just ensure they are firm and tart for the perfect pickle.


1 comment

Avatar of kavitamishra
kavitamishra July 16, 2013 - 4:03 am



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