Avakkai Pickle

Recipe by
Total Time:
1 month
Serves: 40
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Mango (raw) - 2 Kgs
  • Salt - 1/2 Kg
  • Chilli powder - 1/2 Kg
  • Mustard powder - 1/2 Kg
  • Gingili Oil - 1/2 Kg
  • Asafoetida - 100 g

How to Make Avakkai Pickle

  • Cut mangoes into small pieces.
  • In a big vessel for 5 cups of mango pieces add 3/4 cup salt, 3/4 cup chilli powder, 3/4 cup mustard powder, 3/4 cup gingili oil and asafoetida.
  • Mix all these together and shake well. Now transfer this to a sterilised bottle and close the lid tightly for one month.
  • Take out the bottle every day and shake it so that all ingredients get mixed well.
  • Pickle is ready to serve after 1 month.