Andhra Sweet Avakaya Recipe | Sweet Mango Pickle

Teepi Avakaya is a sweet version of the more famous spicy Andhra avakaya recipe. This sweet mango pickle can be made with either sugar or jaggery. It can be stored for at least 6 months to 1 year.

Making pickles at home is quite easy. You just need to find the right balance of flavors. This sweet avakaya is easy to make and absolutely delicious. It is sweet, spicy and sour - all at the same time. Serve it with steamed white rice with ghee or curd rice and enjoy!!

About the Recipe

Growing up, I was not a big fan of mixing sweet and savory things. But with age, I think my palate developed and now I appreciate the nuances of sweet and savory in a dish.

Avakaya is one of the most famous foods of Andhra Pradesh. It is a spicy mango pickle made with raw green summer mangoes. Every year, my mom sends me a batch of freshly made one that lasts for a year.

This sweet panchadara avakaya is obviously sweet. You can use either sugar or jaggery to sweeten it. The sweetness is balanced with the addition red chili powder and other spices.

Recipe is from my cousin P. She shared the recipe with me years ago. She is a perfectionist and her recipe is also very detailed including instructions on how to cut the mangoes, and when to taste and adjust the seasonings.

I made sure to give you all the tips and tricks to make the best sweet mango pickle. Do try this fool proof sweet avakaya recipe and I am sure you will love it!!

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

The main and most important ingredient for this teepi avakaya pachadi recipe is Raw Green Mangoes. Choosing the right mangoes for the pickle is the first step to make the best teepi avakaya. Here are a few tips:

• Choose fresh, bright green mangoes.
• Medium size is the best.
• They should NOT be soft when touched.

Other ingredients you need are:

• sugar or jaggery - I used sugar in this version. But you can also use same quantity of jaggery to make bellam avakaya.
• salt - I use regular table salt. You can use Kosher salt but adjust the quantity accordingly.
• red chili powder -
  • try to get pickle red chili powder (like 3 Mangoes brand) because it has a nice bright red color but is not too spicy.
  • If you cannot source this, then use Kashmiri red chili powder.
  • But if you are using regular chili powder, then use lesser quantity than mentioned in the recipe.
• sesame seeds
• mustard seeds
• fenugreek seeds
• peanut or sesame (gingelly) oil

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Wash the mangoes well and dry them thoroughly. Leave the washed mangoes covered with a dish towel on the counter for couple of hours to completely dry them.

Once dry, cut the mango into half lengthwise, this gets a little tricky if the seed is tough, so try to find the exact spot where the seed ends. Scoop out the seed and discard. Cube the mango into small bite size pieces.

Place the chopped pieces into a large non-reactive container like glass or stoneware bowl. Cover and set aside while you prepare the other ingredients.

Dry roast sesame seeds until lightly browned on medium low heat. Set aside.

Dry roast fenugreek seeds and mustard seeds separately. When all the spices are completely cool, grind each one separately.

Heat oil in a small saucepan until very hot, turn off the heat and let it cool completely.

Add sugar, salt, chili powder, all of the roasted fenugreek and mustard powders, sesame powder and the cooled oil. Mix well.

At this point the pickle is a little thick, but as it sits the mangoes will ooze out their juices and will thin out over time. Cover tightly and let the pickle rest for 24 hours.

Taste the pickle and see if it needs more more salt or sugar or chili powder. If it tastes good, then transfer to clean glass/ porcelain jars. But if you it needs anything to adjust the taste, then let sit for another 24 hours before transferring into jars.

Storing and Serving Suggestions

Store the sweet mango pickle in clean glass or plastic or stoneware jars. Make sure that the lids are airtight. You can store at room temperature for up to 2 months. For longer storage (up to 6 months), store in the refrigerator.

Serve this yummy sweet avakaya with steamed rice with a dollop of ghee on top. It also tastes amazing with millet upma or with any Indian thali meal. You can also eat it with vegetable idli or poha dosa.

Expert Tips

• While choosing mangoes to make this teepi avakaya:
  • Choose fresh, bright green mangoes.
  • Medium size is the best.
  • They should NOT be soft when touched.
• Try to source 'pickle red chili powder'. This is bright, vibrant red, but it is not very spicy hot and is available in most Indian grocery stores. But if you are using regular chili powder, then use lesser quantity than mentioned in the recipe.
• Grind sesame seeds into a coarse powder. If you grind too much, it will end up into sesame paste. So blend in only short bursts.
• Mustard seeds tend to get bitter if ground too much, so be mindful of that.
• Make sure to use DRY spoons to take the pickle out of the jar. If not it is go bad very quickly.

You might also like

Here are a few more Andhra recipes that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Teepi Avakaya

This sweet and spicy Andhra sweet mango pickle is easy to make and absolutely delicious. Serve with steamed rice and ghee or curd rice.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 1 hr

Resting Time:: 1 d

Total Time: 1 d 1 hr

Course: condiments

Cuisine: andhra

Servings: 60 servings

Ingredients

1x2x3x

• 2 Medium Green Mangoes (3 cups chopped)
• ¾ cup Sugar or Jaggery
• ¾ cup Salt
• ¾ cup Red Chili Powder*
• ¾ cup Sesame seeds
• 2 tablespoons Mustard seeds
• 2 tablespoons Fenugreek seeds
• ¾ cup Peanut or Gingelly oil

Instructions

• Wash the mangoes well and dry them thoroughly. Leave the washed mangoes covered with a dish towel on the counter for couple of hours to completely dry them.
• Once dry, cut the mango into half lengthwise, this gets a little tricky if the seed is tough, so try to find the exact spot where the seed ends. Scoop out the seed and discard. Cube the mango into small bite size pieces. Try to make sure that each piece has the peel. Pat dry the pieces with a clean kitchen towel to make sure that there is no moisture on the pieces.
• Take all the pieces into a large non-reactive container like glass or stoneware bowl. Cover and set aside while you prepare the other ingredients.
• Dry roast sesame seeds until lightly browned on medium low heat. Set aside. Dry roast fenugreek seeds and mustard seeds separately.
• When all the spices are completely cool, grind each one separately.
• Heat oil in a small saucepan until very hot, turn off the heat and let it cool completely.
• Add sugar, salt, chili powder, all of the roasted fenugreek and mustard powders, sesame powder and the cooled oil. Mix well.
• At this point the pickle is a little thick, but as it sits the mangoes will ooze out their juices and will thin out over time. Cover tightly and let the pickle rest for 24 hours.
• Taste the pickle and see if it needs more more salt or sugar or chili powder. If it tastes good, then transfer to clean glass/ porcelain jars. But if you it needs anything to adjust the taste, then let sit for another 24 hours before transferring into jars.

Video

Notes

• While choosing mangoes to make this teepi avakaya:
  • Choose fresh, bright green mangoes.
  • Medium size is the best.
  • They should NOT be soft when touched.
• Try to source 'pickle red chili powder'. This is bright, vibrant red, but it is not very spicy hot and is available in most Indian grocery stores. But if you are using regular chili powder, then use lesser quantity than mentioned in the recipe.
• Grind sesame seeds into a coarse powder. If you grind too much, it will end up into sesame paste. So blend in only short bursts.
• Mustard seeds tend to get bitter if ground too much, so be mindful of that.
• Make sure to use DRY spoons to take the pickle out of the jar. If not it is go bad very quickly.
• Store the sweet mango pickle in clean glass or plastic or stoneware jars. Make sure that the lids are airtight. You can store at room temperature for up to 2 months. For longer storage (up to 6 months), store in the refrigerator.

Nutrition

Serving: 2teaspoons | Calories: 61kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 1464mg | Potassium: 84mg | Fiber: 1g | Sugar: 4g | Vitamin A: 952IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg

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