Andhra summer ritual · Fiery
Avakaya Recipe (Andhra Mango Pickle)
Shell-on mango. Raw mustard powder. Sesame oil flood.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenAvakaya is Andhra's fiery mango pickle with mustard powder and chilli in sesame oil. It turns soggy or mouldy when the mango or jar is wet, or bitter when the mustard is old. The fix is wiping each piece dry, using fresh mustard powder and plenty of sesame oil.
The 3 laws of avakaya
Why this recipe works
Peeled stone
The hard inner shell holds the piece together for a year.
Toasted mustard
Raw mustard gives avakaya its nose-tingling heat.
Just coating
Andhra jars carry an inch of oil on top.
Shopping and prep list
Ingredients
Pickle
Spice and oil
The NineFoods pickle gauge
Is the avakaya ready?
Open the jar on day 3 and stir from the bottom.
Method · 4 stages
Step by step
Cut and wipe
- Cut hard mangoes into chunks with the shell using a heavy cleaver.
- Wipe every piece dry with a cloth; discard the soft kernel.
Masala mix
- Mix mustard powder, chilli powder, fenugreek powder and salt.
- Add garlic cloves if using.
Coat and pour
- Toss mango with the masala, then pour in cold sesame oil.
- Press down so oil covers the top.
Rest
- Close and leave 3 days, then stir from the bottom.
- Add more oil if the top looks dry.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
A wet piece or wet ladle.
Fix next time
Discard; dry each piece and use a dry steel spoon only.
Why
Ripe mangoes used.
Fix next time
Use stone-hard green mangoes next season.
Why
Old fenugreek or mustard powder.
Fix next time
Use freshly ground spices.
Why
Mango absorbed it.
Fix next time
Top up with sesame oil so the surface stays covered.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Hard green mango | Base | No good substitute for avakaya |
| Sesame oil | Andhra flavour | Peanut oil |
| Guntur chilli powder | Heat and colour | Half Kashmiri, half hot chilli |
| Garlic | Optional bite | Leave out for the classic version |
After the meal
Serve, store, reheat
Serve with
Hot rice mixed with ghee, or with curd rice.
Store
Ceramic or glass jar on a cool shelf, up to a year.
Tip
Stir from the bottom every couple of weeks so the masala stays mixed.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 20 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the avakaya ready) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Avakaya FAQ
What makes avakaya different?
Mustard powder, lots of red chilli and sesame oil, with the mango stone kept on.
How long before eating?
About 3 days; it mellows over weeks.
Why is avakaya bitter?
Old mustard or fenugreek powder.
How long does it last?
Up to a year if kept dry and oil-covered.