Mango Avakkai

Recipe by
Total Time:
12 days
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • Mango pieces with shell - 5 kg
  • salt - 1.5 kg
  • gingili oil - 2.5 kg
  • mustard seeds - 2 tbsp
  • chilli powder - 500 gm
  • turmeric powder - 1 tbsp
  • asafoetida powder - 1 tbsp
  • fenugreek seeds - 1 tsp

How to Make Mango Avakkai

  • Mix the mango pieces with salt and keep for two days.
  • Stir the pieces three times every day at regular intervals.
  • Heat 1 cup of oil and add mustard. When they crackle, add remaining oil.
  • Heat well and remove from fire. Immediately add mango pieces and all the other ingredients.
  • Mix well. Store in well sealed jars or after closing the jars with lids, tie a thick cloth on top.
  • Will be ready to use after 8-10 days and will keep well for 1 year.