Avabaddalu | Instant Andhra Mango Mustard Pickle by Padma Desaraju

This recipe for Avabaddalu, an instant Andhra Mango Mustard Pickle, is something I learnt from my cousin Padma Desaraju this past weekend, when I visited her to see her newborn granddaughter (by extension my granddaughter too :)).

Avabaddalu | Instant Andhra Mango Mustard Pickle
Avabaddalu | Instant Andhra Mango Mustard Pickle

Padma is a treasure trove of traditional Andhra cooking and a wonderful cook; someone who can take the simplest of ingredients and transform it into a magical dish from it. This recipe for Avabaddalu is a testament to this fact and one of the many recipes I hope she contributes to this blog.

Avabaddalu literally means “mustard-y pieces” (as you can see I am making up words as I go along) and if you love raw mango (mammidikaya/kairi) and mustard then this is THE recipe for you. All you have to do is grind together some mustard seeds, green chillies and add the paste to raw mango pieces along with some salt and asafoetida. Voila! your instant pickle is ready.

Also try these recipes for pickles and chutneys with mango: Kanda Kairi, Methamba, and Mammidikaya Mukkalu.

How to Make Avabaddalu | Instant Andhra Mango Mustard Pickle

Avabaddalu | Instant Andhra Mango Mustard Pickle
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

Avabaddalu is a traditional recipe for a Mango Mustard Pickle that can be savoured almost as soon as it is made. I love it because it is a blend of sour mango, bitter mustard, and spicy chilli.

Course: Accompaniment, Side Dish, Sides
Cuisine: Andhra Recipes, Indian, South Indian
Author: Aruna
  • 1 Cup Finely Chopped Mango Pieces, Mammidikaya Mukkalu About 200 gms
  • 1.5 tbsp Mustard Seeds, Avalu
  • 3-5 Spicy Green Chillies. Pacchi Mirapakaya Adjust to your level of spiciness
  • 1/3 tsp Asafoetida, Inguva
  • 3-4 tbsp Sesame Oil, Nuvvula Nune, Gingelly Oil
  • Salt to Taste, Uppu
  1. Wash and dry the mango thoroughly.

  2. Chop to small pieces and set aside.

  3. Grind the mustard seeds, green chillies, salt, and 3 tbsp oil together to a fine paste.

  4. Add the mustard paste and asafoetida to the mango pieces.

  5. Mix well.

  6. Add a sesame oil, if required, and mix well.

  7. Let the Avabaddalu rest and pickle for about an hour.

  8. Enjoy Avabaddalu!

  9. To store Avabaddalu, refrigerate it!

Recipe Notes
  • I use sea salt/rock salt and so ground it along with the Mustard seeds. If you are using table salt, you can add it later as well.


Step-by-Step Method to Make Avabaddalu with Pictures

  1. Choose a mango that is sour, typically dark green and firm.
  2. Wash the mango and dry it thoroughly as moisture will spoil any pickle. I typically wipe it dry and then set it aside for 10-15 minutes.
  3. Chop to the mango to small pieces (along with the peel) and set aside.
  4. Using the dry grinder and grind the mustard seeds, green chillies, salt, and 3 tbsp oil together to a fine paste. Alternatively, you can just dry grind the mustard seeds with the chillies into a powder and add it along with the salt and oil to mango pieces.
  5. Now add the finely ground mustard paste to the mango pieces. Also add the asafoetida.
  6. Using a dry spoon, mix well till all mango pieces are well-coated with the mustard paste. Add more sesame oil, if required and if the mango pieces seem dry.
  7. Cover and set aside the Avabaddalu to rest for about an hour. In this time, the mango pieces will release some sour flavour and absorb the mustard flavour.
  8. The best way to enjoy Avabaddalu is to simply mix it with some hot rice!
  9. If you want to store Avabaddalu, refrigerate it. It stays fresh for about 2 weeks.
Ava Baddalu
Ava Baddalu

Methamba: Sweet, Spicy, Tangy Mango Fenugreek Chutney from Maharashtra

Mango madness is on in full force in my home. I wait all year long for summer just to enjoy mangoes of all shapes and sizes; ripe and unripe for about 3 months. 🙂 Truth be told, I had quite forgotten about Methamba till I saw Nitali post it on her blog nitaliblogs. The moment I saw  I knew I had to make it.

Methamba is a tangy, spicy, sweet chutney with just a hint of bitterness made with raw mangoes. A well-made Methamba can be quite a palate tickler with a medley of tastes doing a tap dance in your mouth.

How to Make Methamba

Makes: 1 Cup

Time: 20 Minutes


  1. Sour Raw Mango Pieces – 1 Cup
  2. Grated Jaggery – 1/3 Cup
  3. Sugar – 1 tbsp (optional; omit if the mangoes are not very sour)
  4. Methi or Fenugreek – 1 tsp
  5. Mustard Seeds – 1/2 tsp
  6. Chilli Powder – 1 tsp
  7. Turmeric – 1/4 tsp
  8. Asafoetida – A Pinch
  9. Oil – 1 tbsp
  10. Salt to Taste
Methamba - Raw Mango and Fenugreek Relish or Chutney
Methamba – Raw Mango and Fenugreek Chutney


  1. Heat the oil in a pan.
  2. Add mustard seeds and wait till they splutter.
  3. Add the methi dana and stir-fry till they start to change colour and you can smell the aroma of methi.
  4. Add the raw mango pieces and stir-fry for 2-3 minutes.
  5. Add chilli powder, asafoetida, and turmeric.
  6. Mix well.
  7. Over medium heat, cook covered till the mango pieces soften a bit. Stir occasionally.
  8. Add the 1/2 cup water.
  9. Mix well.
  10. Cook till the mango pieces turn translucent and are soft.
  11. Add grated jaggery, salt, and sugar.
  12. Cook till the jaggery melts.
  13. Serve as an accompaniment to rotis.
  14. To store, refrigerate the Methamba.
Methamba - A Recipe from Maharashtra

Do visit Nitali’s blog for more wonderful recipes; The Family Recipes Project section is an absolute treasure.

A Roundup of Chutneys for Idli and Dosa

I have posted so many chutneys and podis that serve as wonderful accompaniments that I decided to a round-up of the recipes I have posted so far. If you try even some of them regularly, I promise  you will not be bored.

Cheesy Garlicky Sandwich

Here is one way I use the Shengdana Chatni that I am very fond of. This cheesy garlicky sandwich is soul food for me and can lighten up my day in a jiffy! 🙂


  1. Bread Slices – 2
  2. Cheese Slice – 1
  3. Shengdana Chatni – 1 tsp
  4. Butter – 1/2 tsp


  1. Lightly butter one side of each bread slice.
  2. On the non-buttered side of one slice of bread, place the cheese slice.
  3. Sprinkle the Shengdana Chatni all over the cheese slice.
  4. Cover with the other bread slice such that the buttered side is on the outside.
  5. Heat a tava.
  6. Place the sandwich on the tava.
  7. Wait till the bread is lightly toasted.
  8. Flip the sandwich over and toast the other side.
  9. Serve hot.


  • You can grill the sandwich instead of using the tava or griddle.

Senaga Pindi Pachadi (Besan Chutney) – 1

Senaga Pindi Pachadi or Besan ki Chatni
Senaga Pindi Pachadi

This version of Senaga Pindi Pachadi is what Daddy makes to accompany Rava Dosa. It is so simple to make and for me, it is THE accompaniment for Rava Dosa.

There is another version of this pachadi which is great with Idli!


  1. Senaga Pindi/Besan – 1/2 Cup
  2. Thick Tamarind Pulp – 1.5 tbsp
  3. Mustard Seeds – 1/2 tsp
  4. Red Chillies – 3-4
  5. Curry Leaves – 4 or 5
  6. Turmeric – 1/4 tsp
  7. Oil – 1 tsp
  8. Salt to Taste
  9. Water


  1. In a kadai, over medium heat, dry roast the besan till it starts changing colour.
  2. Stir continuously as your roast the besan.
  3. Sieve the roasted besan.
  4. Add besan to a medium-size vessel.
  5. Add a little water and make a smooth paste with no lumps.
  6. Stir constantly and add enough water to make a thick liquid.
  7. Add tamarind pulp, salt, turmeric, and curry leaves.
  8. Mix well.
  9. Heat oil.
  10. Add Mustard Seeds.
  11. When the Mustard Seeds sputter, add split red chillies.
  12. Fry for about 10 seconds.
  13. Add to the Besan mix.
  14. Serve with Rava Dosa.