Telangana Mango Avakaya Pickle Traditional Raw

Method

1. 1

   Prepare the mango: Wash the raw mangoes thoroughly. Dry each one completely with a cloth — any moisture causes the pickle to spoil. Cut into 3 cm cubes keeping the skin on. Dry the cut pieces on a clean cloth for 30 minutes.

2. 2

   Make the pickle masala: In a wide bowl combine coarsely ground mustard seeds, red chilli powder, turmeric, roasted and coarsely ground fenugreek and salt. Mix the dry masala thoroughly.

3. 3

   Heat and cool the sesame oil: Gently heat the sesame oil until just warm (not hot). Cool to room temperature. The heating removes any raw odour from the oil.

4. 4

   Mix mango with masala: Add the dried mango pieces to the masala mixture. Mix thoroughly using your hands — every piece must be coated with the masala on all sides.

5. 5

   Add the cooled sesame oil: Pour the cooled sesame oil over the masala-coated mango. Mix well. The oil should generously coat everything.

6. 6

   Transfer to a clean jar: Sterilise a glass jar by washing with hot water and drying completely in the sun for 1 hour. Transfer the mango-masala-oil mixture into the jar.

7. 7

   Ensure the oil covers the mango: The oil level must be above the mango pieces. Add more sesame oil if needed to fully submerge.

8. 8

   Seal and sun-cure: Seal the jar with a cloth tied firmly. Place in direct sunlight for 3 to 5 days. Bring inside at night. Shake the jar once daily. The sunlight cures the pickle and develops the fermented flavour.

9. 9

   Taste after 5 days: Open the jar and taste. The mango should be slightly soft, sharply sour and fiery from the red chilli, fragrant from the mustard and fenugreek.

10. 10

    Store: After sun-curing, store in a cool, dry place. Avakaya keeps for 6 to 12 months if properly made.

11. 11

    Note: Mango Avakaya is the most important pickle of Andhra and Telangana — every household makes their own batch in April to May when the most sour raw mangoes are available. The type of mango matters enormously — the Totapuri, Rasalu and Banginapalli varieties at the raw stage are used across different regions. Guntur red chilli gives the authentic fiery character. Avakaya with hot rice and ghee is considered one of the most fundamental and cherished eating experiences in Telugu food culture.