Cut Mango Pickle ( Avakaya Pachadi)

Ingredients and Preparation

The traditional preparation of Avakaya Pachadi involves a meticulous process, ensuring the right balance of flavors and long-term preservation. The key ingredients and steps are as follows:

  1. Mangoes: Unripe, firm green mangoes are chosen for their tartness and firm texture, essential for the pickle.
  2. Spices: Mustard seeds (ground into powder), red chili powder, fenugreek seeds, turmeric, and salt form the spice mix.
  3. Oil: Sesame oil (gingelly oil) is used, known for its preservative properties and distinctive flavor.
  4. Preparation:
    • Cleaning and Cutting: Mangoes are thoroughly washed, dried, and cut into uniform pieces.
    • Mixing: The mango pieces are mixed with the spice powders and salt, ensuring even coating.
    • Oil Addition: The seasoned mango pieces are then combined with sesame oil.
    • Storage: The mixture is stored in airtight ceramic or glass jars, allowing the pickle to mature over a few weeks. The maturation process enhances the flavors as the mango absorbs the spices and oil.



Avakaya Pachadi (Cut Mango Pickle): A Historical and Cultural Overview

Origin and Cultural Significance

Avakaya Pachadi, also known as Cut Mango Pickle, is a traditional pickle from the Indian state of Andhra Pradesh. The name “Avakaya” is derived from the Telugu words “ava” (mustard) and “kaya” (raw fruit), emphasizing the primary ingredients in this beloved pickle. This pickle holds a prominent place in the culinary traditions of Andhra Pradesh and neighboring states, celebrated for its tangy, spicy flavor and long shelf life.

Historical Background

The history of Avakaya Pachadi is deeply rooted in the agrarian lifestyle of South India. Mangoes have been cultivated in the Indian subcontinent for thousands of years, and the practice of pickling them likely emerged as a method of preservation to ensure the availability of nutritious and flavorful food throughout the year. The exact origins of Avakaya are difficult to trace, but it has been a staple in Andhra households for centuries, passed down through generations.

Additional information


50 Grams, 100 Grams, 250 Grams, 500 Grams, 1 Kg


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