Aavakai Uragaya or Aavakaaya as it is called is the famous Mango Pickle from Andhra Pradesh. Andhra is known for its pickles and chutneys and every summer is spent preparing this mango pickle. I have always seen this preparation happening at home with Amma getting the chilli powder from Andhra. My aunt, who used to live in Vijayawada, used to get the special Red chilli powder to prepare this.
Aavakaaya tastes best when prepared with this special chilli powder. Today’s recipe is scaled down version of Amma’s recipe.
When you are done mixing the pickle, store it in a dry, airtight container and ensure to stir it at frequent intervals. More oil can be added depending on the requirement. There should always be an inch extra oil, floating on top.
Aavakai Uragaya | Andhra Mango Pickle
- 5 cups – Mangoes Raw
- 1.5 cups – Mustard Powder
- 1 tsp – Turmeric Powder
- 1 cup – Red Chilli Powder
- 1 cup – Rock Salt
- 2 cups – Sesame Oil / Gingerly / Gingly Oil / Till Oil
How to make Aavakai Uragaya:
- Clean and pat dry the Mangoes.
- Cut into even sized 1 inch pieces. Dry them on a wide plate or on a sheet.
- Powder the mustard powder. In a vessel, spread half of the mustard powder in the bottom.
- Cover it with mango pieces, then add red chilli powder, turmeric powder and salt along with oil.
- Finally, top with the remaining mustard powder. Mix well.
- Stir and let it sit for a week or 10 days.