The Art of Andhra Aavakaaya with Mangoes
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Indira, I’m crying to see your pics here. That’s how my mom makes her pickles. My vivid memories of India and the years spent with family are flooding out now! Your achaar looks so delicious!
Can you please post the recipe for the achaar? It looks so tasty!
I have been a lurker on your site for a long time and love your recipes. The pickle sure looks tempting…pls post the recipe. I got a pickle from a friend which was made by her mum in Nellur. It was a spicy mango pickle and ever since i had it i am looking for the recipe …i hope this is the same recipe.
I love the color. Wishing to have it with a bowl full of creamy curd rice.Simply mouth watering.
Indra garandi, Pachadi chusthunte noru vuripothuntdhi….
Indira, Can I have a share?
It looks so delicious….
Did you buy the mangoes from HEB?
Indira, a wonderful post. Looks extremely good. Where do you get such beautiful raw mangoes? My mom-in-law prepares it with seeds intact and with lots of garlic. Your preparation looks too good.
WOW…that looks beautiful…I am drooling over here…slurppp! Awesome pics!
Hello Indira,
I am a regular visitor of your site and like your posts very much.
This looks just too good. Please, can you post the recipe ?
-Minu
i wish i were ur neighbour…..
awesome avakkaya…
hi indira,
pls share the ratio of spices that u follow for avakaya pickle…..
the step by step photos are very tempting….
rashmi
Now that is an Aavakaya!!!
Looks awesome. I also like some tiny garlic pods in them. Yum!
Looks deliciously spicy!
Looks absolutely delicious and mouth watering!
Wish I was in a such a warm/hot place filled with mangoes, coconuts, fresh & cheap vegy/fruit stands, temples….. rathen than in this snowy east.
Hi Indira,
The recipe is just like the tomato pickle recipe posted just before this is it? Reminded me of my grandmom making the pickle during my summer vacations at Hyderabad. Superb pics!
Beautiful. Literally, saliva formed in my mouth because my grandmother makes manga pickle like this and my mother brings it back from India when she goes to visit my grandmother. Beautiful pictures.
your mango avakkai is mouth-watering and eye-popping 🙂 Will surely give this a try. Love the pics. Thanks.
Hi Indira garu,
Avakaaya ni chuste noru ooripotondhi:P,its looks so fresh,ready to eat..btw i live in houston too,i was wondering where you get such good raw mangoes.I want to try your recipe and satiate my pickle palate:)
Awesome pics. I have been visiting your site almost daily. I enjoy making your recipes. Can you please post your recipe for this fabulous Avakaya.
Hmm.. mmm.. tasty and spicy. My mom still makes them every year in India, its like a tradition every summer. My grandmother used to make and distribute to all her children in jadis and now my mother does that for us. Can’t wait get those from her soon.
Hi, I love your food blog. Thanks for providing all the wonderful recipies. You use to live in Seattle area right? Could you please suggest some good Indian resturants in seattle. I like south Indian food & chats very much. Your help will be greatly appreciated. Thank you.
Wow! The pickle is a beauty! I’m sure it’s too hot for me, but I’m so tempted to eat it.
Glad to know fellow fans of aavakaaya. I am still putting together the recipe and will publish it today.
I bought the mangoes from Sri Meenakshi Temple, Pearland. The temple sells really great quality sour mangoes that are suitable for aavakaaya prepration, during summer months.
Thanks a lot Indira garu,i shall then make a trip to Sri Meenakshi temple some weekend and hopefully i get to lay my hands on the choicest of them before anyone else does..:)lolz,
btw do you have tips to make a good selection?
waiting for your comment.
regards
Hello Indira garu,
I love your food blog. Thanks for providing all wonderful recipies. I also live in Houston.I like your Avakaaya Mango pickel. I want to try this weekend, in regard this I have a question for you. Could you tell me which brand chilli powder is good to prepare pickel and where can I get here in houston.
Thanks,
Naveena.