Mango pickle is an extremely well-liked complement in the Indian Delicacies. It’s popularly known as Avakaaya pachadi or Mamidikaaya pachadi in Andhra Pradesh. Its yummy when consumed with hot steamed rice and ghee.



Dry mustard and fenugreek seeds in sunlight 30mins to 1 hour or dry roast in a pan

Make mustard fenugreek powder

Add chilli powder, salt, mustard-fenugreek  powder to the mango pieces

Add gingelly oil

Mix well leave it for two days

The mango pieces get marinated and Oil oozes out after two days

Mango pickle ready



Prep Time: 30 mins
Mixing Time: 10 mins
Yields: 2 cups


  • Raw Mango -3 medium about 1.3 kg
  • Gingelly oil-1 cup
  • Mustard seeds-1/2 cup
  • Fenugreek seeds(methi)-2 tablespoons
  • Chilli powder-100 gas
  • Salt -1/2 cup


  1. Dry Mustard and Fenugreek seeds in sunlight 30mins to 1 hour or dry roast in a pan
  2. Make mustard fenugreek powder
  3. Cut the mango pieces. Add chilli powder, salt , Mustard-fenugreek powder and mix well .
  4. Add gingelly oil and mix well.
  5. Leave it to marinate for 2 days till oil oozes out.
  6. Mango pickle ready

Additional Info

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