Monday, June 11, 2012


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As I promised in my earlier post, I am posting another mango pickle recipe.Today, I am posting a variety of Mango pickle prepared with sesame powder.This pickle would be ready to eat in a day or two but does not last long, hence is prepared in small quantity to consume before the main mango pickle 'Avakaya' gets ready.
While a few make this, with out any spices like red chili powder, my MIL prefers to add red chili powder to this pickle. I liked this version better than the one without spices.Usually this pickle is mixed with hot rice and ghee.
Nuvvu Avakaya | Til Avakay:
(makes 2 1/2 - 3 cups)
Shelf life: 15-20 days


2 1/2 cups Mango pieces(pickle variety,see the notes)
1/2 cup Sesame seeds
1/3 cup Red chili powder(see notes)
1/2 cup minus 2 tbsp Salt(use salt less than 1/2 cup)
1/2 cup Sesame oil


cleaning the mangoes:
  • Wash and wipe the mangoes with a dry cloth.You really need to have a 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.
  • Dry roast sesame seeds until slight golden in color and cool it.Grind sesame seeds to a fine powder.Do not grind for long which makes the sesame powder to a paste which makes the pickle bitter.So take care to make it into a powder not the paste.
  • Now take a big bowl and mix the sesame powder,red chili powder and salt until everything is mixed well.

  • 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 1/4 cup oil to the spice coated mango pieces and mix well.
  • Put the masala coated mango pieces and all the remaining masala in the sterilized jar add 1/4 cup 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 perfect and slightly salty as the pickle has to be yet marinated for a day or two 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.
Serve it with hot rice and ghee.

  • Use pickle variety mangoes which are sour and also cut them in to the pieces with the inner shell in tact.
  • 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 to 15-20 days.It stays good for a month if refrigerated.
  • You can easily double or triple the recipe,the basic rule is to use 4 cups of mango pieces with 1 leveled cup salt,1 cup red chili powder and 1 cup sesame powder.

Check out my earlier Mango pickle posts:Link


Rumana Rawat said...

My mouth is watering after seeing this pickle....superb.

anjana said...

So delicious and tempting ..loved the bright red colour of thepickle..never tried adding sesame seeds in too me.

Lakshmi said...

ahaa... it's luch time here and all I need is hot rice and that bowl of pickle with some ghee.

Gayathri NG said...

Wow simply irresistible post, my fav pickle...

Tina said...

Simply mouthwatering.

Shobha said...

How nice..
wish I could get hold of some raw mangoes here to make it..

Akila said...

So many varieties of pickles..... Just love it.... Awesome clicks as usual....

Event: Dish name starts with M

Indian Khana said...

It's raining pickles huh ...looks so delish of my fav ..better pack some and send :D

Spice up the Curry said...

finger licking mango pickle. love it

Suja Manoj said...

Mouthwatering here,so delicious.

Priya Suresh said...

Slurp,mouthwatering here..droolworthy n flavourful pickle.

Harini R said...

Very flavorful and very new to me. For me avakaya means loads of mustard powder :)

Check out the event at our space Veggie/Fruit A Month-June (Blueberry)

Only Fish Recipes said...

ohhh wow...absolutely mouthw atering pickle dear !!!loved the clicks...they r so mouth watering !!!!!!!

Shri said...

The sesame seeds is a new ingredient for me. Thanks for sharing the tip about the white layer on the inner layer of the mango seed

Rekha said...

looks mouthwatering.. makes me drool:)lovely clicks..
happy to follow u dear:)
pls visit and join in my space:)

Unknown said...

can we use mustard oil instead of sesame oil

Unknown said...

Can rock salt be used instead off regular salt
If then what is the measurement please

Joseph said...

Is there a place where in Mumbai from where we can buy mango pickle in sesame powder?

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