Salted Mango Pickle

26 Jun

Uppu Avakaya

Mango pickle is the most famous Indian pickle. There are tens of varieties of mango pickle and this is one of those especially made in Andhra Pradesh. Here, salted mango pickle is not supposed to contain red chilli powder or any other spicing. Uppu Avakaya as it is called is made of sesame seeds which are roasted till golden color and ground into fine powder, mustard seeds which are ground finely, and salt.
Makes: 4 – 5 of Salty Mango Pickle


Raw and Sour Mango 3 Medium Sized
Roasted Sesame Seeds Powder 1 1/2 Cups
Mustard Seeds Powder 1/2 Cup
Salt 1/2 Cup
Sesame Oil 1 Cup app.

Method of preparation:

Wash thoroughly and pat dry raw mangoes.
Once completely dry, chop the mangoes into big chunks.

In a mixing bowl, mix together roasted sesame seeds powder, mustard seeds powder and salt.
Add the chopped mango into mixing bowl and slowly stir in enough sesame oil.
Transfer all the contents to a clean dry jar and pour remaining oil.
If the mango pieces are not soaked in oil, add more as required.
Give the pickle a quick stir, seal the jar and store in a dark dry place.
Let the pickle mature for around two months before using it.
Notes: Make sure to add more oil as required to keep all the mango pieces soaked in oil.

Suggestions: If pickle seems too salty, let it mature for couple of more weeks before using.
Variations: Sesame Mango Pickle, Mango Pickle, Chickpeas Mango Pickle.
Other Names: Salty Mango Pickle.

One Response to “Salted Mango Pickle”

  1. nithya at hungrydesi June 26, 2009 at 4:05 pm #

    I love this pickle with yogurt rice. Looks great. I’ve never tried to make it at home before but you make it sound easy. Great blog btw.

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