Avakaya & South Indian Mango Pickles: Recipes and Differences

Avakaya is a fiery Andhra pickle made from raw, sour mango pieces with the stone and skin left on, mixed with mustard powder, red chilli powder, salt and sesame oil. It is sharp, spicy, oily and tangy, and it is the pickle many Telugu homes wait for every summer.

Raw mangoes are chopped into hard, bite-sized chunks, and the inner seed is scraped out. The pieces are tossed in the spice mix and left to mature in a jar, so the flavours settle together over a few days.

It is not a gentle pickle. A small spoonful goes a long way, which is why it is traditionally eaten with plain, soft foods.

If you have ever searched for avakkai vs avakaya, here is the short answer: they are the same pickle. The difference is only in how the Telugu word is written in English, and also in how it sounds in different regions.

You may also see "avakai" on jar labels and in an avakai pickle recipe online. Whichever spelling you use, the idea stays the same: raw mango with skin, mustard, chilli, salt and oil.

• Avakaya: the most common spelling in Andhra and Telangana.
• Avakai: a shorter, popular spelling used in recipes and on labels.
• Avakkai: a spelling often seen in Tamil-speaking regions and in transliterations.

A raw mango thokku recipe works very differently from avakaya. The mango is grated rather than cut into chunks, and it is cooked in oil with spices until it turns thick, soft and jammy.

Thokku is usually less sharp than avakaya, and it spreads easily. Many people enjoy it on rice, on dosa or inside a sandwich.

Kannimanga achar comes from Kerala. "Kannimanga" means tender baby mangoes, and the pickle uses these tiny fruits whole.

The mangoes are traditionally preserved in salted water, or brine, and they are often seasoned with chilli and other spices. The result is a juicy, salty and sour pickle that feels very different from the oily Andhra style.

Because the mangoes are so small and tender, you can eat them whole or bite them in half. They are a classic partner for kanji (rice porridge) and simple meals.

If you are looking for a mamidi allam recipe, the name tells you the story. "Mamidi" means mango and "allam" means ginger in Telugu, so this is a ginger and mango pickle, often with a balance of sour, sweet and spicy notes.

It is usually made with finely chopped raw mango and ginger, often with jaggery, along with chilli and tempering spices. It is a good choice for people who enjoy a softer, more rounded flavour than avakaya.

If you prefer sweeter styles, you may like our Sweet Mango Pickle.

Aam ka tikha achar means "spicy mango pickle" in Hindi, and it is a favourite across North India. Typical North Indian mango pickles use whole spices such as fennel, nigella and fenugreek, and many are made in mustard oil.

Andhra avakaya, by comparison, leans on mustard powder, chilli and sesame oil, so the heat is bold and direct. The Andhra mango pickle style is also usually more intense than many northern versions.

For a broader look at regional styles, read our guide to types of mango pickle in India. If you want a traditional jar ready to eat, try our Traditional Mango Pickle, or browse the whole Mango Pickles collection.

This is a basic home method. Quantities vary from family to family, so adjust salt and chilli to your own taste.

Always use a dry spoon, keep the pieces covered with oil, and close the lid tightly. Store the jar in a cool, dry place away from direct sun.

For more on keeping pickles fresh, see how long homemade pickles last.

The classic way to eat avakaya is simple: hot rice, a spoonful of ghee and a little pickle. The ghee softens the heat and adds richness. Our A2 Cow Ghee 250ml works well for this.

• Rice and ghee: the traditional favourite.
• Curd rice: the cooling curd balances the spice.
• Dal and rice: a spoonful on the side adds a tangy kick.
• Parathas or dosa: a small amount works as a spicy accompaniment.

Pickles are salty and oily, so enjoy them in small amounts. If you have a health condition such as high blood pressure, ask your doctor how much is right for you. Our article on achar benefits and side effects has more general guidance.

When buying ready-made jars, our label checks for choosing a pickle brand can help you decide.

Ready to taste the tradition? Try our Traditional Mango Pickle or explore the Mango Pickles collection.