Friday, June 1, 2012


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My blog is flooded with lots of pickle varieties as I didn't want to miss an opportunity to pickle them in this season. While the most famous pickle in Andhra is 'Avakaya(Mango pickle)' there are many other varieties which are equally well known in Andhra.This year we decided to prepare almost all varieties so that I could share it with you all.
Bellam Avakaya is a sweet Mango pickle prepared in Andhra.The main ingredient is Jaggery and this pickle would be sour,sweet and spicy at the same time.Due to the addition of jaggery this pickle turns to a deep brown in color.This pickle can be used as a multi purpose pickle and it tastes best with parathas,idli,dosa and rice.The shelf life of this pickle is more than an year and hence we prepare it in large quantities so that it can be consumed through the year.
(makes approx 1.5 kg)
Shelf life: 1 year

5 Totapuri Mangoes
500 gms Jaggery
250 ml Sesame Oil
250 gms Mustard seeds
125 gms Red chili powder
125 gms Salt
2 tsp Fenugreek seeds
2 tsp Turmeric powder
1/2 tsp Asafoetida
cleaning the mangoes:
  • Wash and wipe the mangoes with a dry cloth.You really need to have sharp thick knife to cut into 1" thick mango wedges with the inner shell in tact as shown in the pictures.Here in India the shop keepers does this job during the mango season.
  • If the inner shell is in tact this will increase the shelf life of pickle.Take a sharp knife and scrub the inner shell to remove a thin white layer over it.This is another important step you should keep in mind otherwise the pickle gets spoil.
  • Now take a dry cloth and wipe the pieces from all the sides ensuring that they are cleaned and dried well.
  • Spread them over a dry cloth while you are preparing the spices for the pickle.

for making pickle:
  • Keep ready the sterilized and sun dried jars ready before you start pickling.
  • Grind mustard seeds to a fine powder.No need to roast them before grinding.
  • Dry roast fenugreek seeds until slight golden in color and cool it.Grind fenugreek seeds to a fine powder.
  • Now take a big bowl and mix the mustard powder,turmeric powder,fenugreek seeds powder,red chili powder and salt until everything is mixed well.
  • Add grated jaggery,asafoetida to it and mix well.Do not bother if you have some small pieces of jaggery in it,they will melt in the pickle automatically once it is mixed.
  • Add the mango pieces to it and mix well and apply the mixture all over the mango pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
  • Add 200ml oil to the spice coated mango pieces and mix well.Take care that all the mango pieces are coated well with oil and spice mixture.
  • Put the masala coated mango pieces and all the remaining masala in the sterilized jar add remaining 50 ml oil over it and cover it with lid and keep it aside for 2-3 days.
  • On day-1 check it some oil might have started floating over the pickle.Now taste the masala mixture in the pickle,it should be slightly salty as the pickle has to be yet marinated for a week before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.I don't think it would be necessary if you follow the measurements accurate.
  • Mix with a clean and dry ladle all over and repeat the same process on day-3.
  • On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra sesame oil over the top until the oil floats on top.
  • Store it in a clean air-tight tupperware container or glass bottle.This way your pickle stores for long with freshness in it and even the mango pieces do not get soft.This pickle can be stored for over an year.
Serve it with hot rice and ghee or it can be even served with paratha/dosa/idli.
  • Use only totapuri mango variety which are slightly sour and also cut them in to the pieces with the inner shell in tact.
  • Because of the addition of jaggery this pickle turns to dark brown in color.
  • Use red chili powder which is specially used for pickles as this variety gives a nice and bright red color to the pickle and also it is not very spicy.
  • Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
  • Increase the amount of sesame oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra sesame oil.
  • This pickle stays good up for an year.
  • You can add 1/4 cup garlic pods with skin(remove all the extra layers) to the mango pieces. However it is optional.

Check out my earlier Mango pickle posts:


Reshmi Mahesh said...

I love this pickle...Very nicely explained..Love the clicks..

Sumi said...

good to learn a new variety of making pickles..nice pictures

anjana said...

loved this sweet and sour pickle.perfectly done..

Akila said...

Wow this is so tempting... Never heard of sweet pickle

FewMinute Wonders said...

Mouth watering is the only thing I can say right now. Love the salty sweet combo.

Hamaree Rasoi said...

Wow !! you are on a pickle roll !!! back2 back varieties of mango pickles ...this too looks yummy.

Sayantani Mahapatra Mudi said...

wow love this tangy-sweet pickle.

Khaugiri said...

Just loved sweet twist in pickle.

radha said...

I simply love this bellam avakaya. But sadly, not too many people make it. I think it is time for me to make my own portion!

Priya Suresh said...

Quite a new pickle for me, looks irresistible.Sweet and sour together sounds more yummy.

hotpotcooking said...

Lovely pickle with sweet version, nice clicks.

Spice up the Curry said...

finger licking pickle recipe. nice photos

M D said...

Pickle looks so yum. Mouth watering pics too!

Swathi said...

Delicious mango Pickle,

If you are interested please join me at my first solo event.

Shama Nagarajan said...

delicious . Inviting you to join :

Suja Manoj said...

Been looking for this recipe,yum

Kaveri Venkatesh said...

Bellam avakaya is my favorite...I prefer this to the regular avakaya..Looks too tempting

Raksha said...

wow this looks very yummy loved it

notyet100 said...

Like then new header and the pickle,looks delicious,,

Unknown said...

Tongue tickling it with curd rice!

Pavithra Elangovan said...

Way toooooooooooo tempting :)

Prabhakar Manda said...

Note: After a week the pieces of mango must to be squeezed out from the masala soup and both are dried in hot sun for 2 - 3 days(morning - evening).
After this the it can be mixed and stored for a tastier and durable bellam avakai.
It should be kept away from water. Even a drop of water can spoil the whole thing.
Tastes awesome with curd rice.
Please try.

Unknown said...

HI the method you have said is not right please.making bellam avakay is a very big process.anyways thank u for the recipe

Oceanview295 said...

@padmini...there are a lot of recipes. Qhat your family has may be different from other family recipes. Perhaps you can start your own blog and add your recipes?

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