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Hyderabadi Style Mango Pickle | Avakaya Pachadi

2021-05-22
  • Prep Time: 30m
  • Cook Time: 15m
  • Ready In: 45m
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Nutritional Info

This information is per serving.

  • Calories

    40
  • Carbohydrates

    2g
  • Fat

    3g
  • Protein

    0g
  • Serving Size

    15g
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Mango pickle is one of the most commonly made condiments in Indian homes. It is a spicy mango pickle made with raw green summer mangoes. This is tangy, spicy, and completely irresistible! Avakaya is one of the regularly used condiments to accompany rice, ghee, and plain dal.

Ingredients (For Seasoning)

  • 1 Liter Peanut Oil
  • 2 Tablespoons Chili Seeds
  • 3 Tablespoons Cumin Seeds
  • 3 Tablespoons Mustard Seeds
  • 1 Teaspoon Methi Seeds

Ingredients (For Masala)

  • 1 Kg 3 Mangos Chili Powder
  • 900 Grams Salt
  • 1/2 Kg Ginger
  • 1/2 Kg Garlic
  • 20-25 Garlic Cloves
  • 1/2 Teaspoon Turmeric Powder
  • 3 Tablespoons Cumin Seeds
  • 1 Teaspoon Methi Seeds
  • 4 Tablespoons Mustard Seeds
  • 2.5 Kg Raw Mango Pieces

Method

Step 1

Heat 1-liter peanut oil and add 2 tablespoons chili seeds, 3 tablespoons cumin seeds, 3 tablespoon mustard seeds. Cook for 1 minute and turn off the stove. Let it cool.

Step 2

Once the oil is cool, add 1 tablespoon methi seeds. Keep it aside.

Step 3

Dry roast 3 tablespoons of cumin seeds for 30 seconds and add 1 teaspoon methi seeds. Roast it for a minute. Add roasted cumin methi seeds to the grinder and make a fine powder. Keep it aside.

Step 4

Add 4 tablespoons of mustard seeds to the grinder and make a fine powder. Keep it aside.

Step 5

Add 1/2 kg ginger pieces to the grinder and add 1 tablespoon salt. Make a smooth paste and keep it aside.

Step 6

Add 1/2 kg garlic cloves to the grinder and add 1 tablespoon salt. Make a smooth paste and keep it aside.

Step 7

Add 1 kg 3 mango chili powder in a big bowl and add 900 grams of salt, add 1/2 kg ginger paste, 1/2 kg garlic paste, add cumin methi powder, add mustard powder, add 20-25 garlic cloves, add oil seasoning, add 1/2 teaspoon turmeric powder and mix well.

Step 8

Add 2.5 kg raw mango pieces and mix well with the masala. Leave it aside for 2 days.

Step 9

After 2 days, mix well and store the mango pickle in an airtight container.

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