Teepi Avakaya Recipe | How to make teepi avakaya | (Bellam Avakaya or Sweet Avakaya) - E.A.T. easyvegrecipes

Teepi Avakaya Recipe | How to make teepi avakaya | (Bellam Avakaya or Sweet Avakaya)

Hi friends, thank you all for visiting my website. Today's recipe is teepi avakaya or sweet avakaya. Summer is the season for mangoes. Avakaya or Mango pickle is a spicy and mouthwatering recipe special to Telugu people. But, teepi avkaya or sweet avakaya is sweet version of the most famous avakaya. Teepi avakaya is made with jaggery and sugar. We do not use regular mangoes for making sweet avakaya or teepi avakaya. We have to use only totapuri mango to make sweet avakaya or teepi avakaya. Totapuri mango does not taste as sour as other mangoes we use for pickling. It has got a bit sweet taste too. Normally we cut them and sprinkle little salt and chilli powder mix and savour them during summer evenings. This teepi avakaya can also be stored year long. Those who don't like sweet taste in spciy food cannot enjoy this. :D
All the instructions given for avakaya or mango pickle stands good for this teepi avakaya also.

Just follow the procedure instructions given in the recipe to get a proper teepi avakaya. If you don't get totapuri mangoes, only and only if you do not get them, use less sour tasted mangoes to make teepi avakaya. Teepi avakaya can be served with dosa or idli, it can replaced with any other chutney. The best side dish to munching with curd rice.
Teepi Avakaya Recipe

Check out for other pickles here:
Mango Pickle
Magaya Pickle
Mamidikaya Turumu Pachadi
Pulihora Avakaya
Menthi Mukkalu
RawMango Moong Dal Pickle

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Teepi Avakaya Recipe

Teepi avakaya -- serve it with dosa or idli.

  • 5 to 7 Totapuri Mangoes
  • 2 Cups Salt
  • 3 Cups Mustard Powder
  • 2 Cups Red Chilli powder
  • 1 and 1/2 Kg Jaggery
  • 1/4 Kg Sugar
  • 1/4 Ltr Gingelly Oil
  • 3 Tbsp Asafoetida
  • 1 Tbsp Turmeric Powder
  • 1 Tsp Fenugreek Seeds
  1. Wash the mangoes. Wipe them with a dry and clean cloth and cut the mangoes into pieces in the required size.
  2. Remove the thin filmy layer on the seed which is attached to the hard shell of the pieces. Keep them aside.
  3. Take a deep,wide, clean and dry bowl/plastic tub and wash it, wipe with dry cloth.
  4. Keep it under sun for sometime before using.
  5. Chop jaggery and keep it aside.
  6. Add turmeric powder, fenugreek seeds, salt, mustard seed powder into the tub, and then red chilli powder and mix all of them well.
  7. Add jaggery to the above masalas.
  8. Add little oil so that all the masalas mix together well.
  9. Add sugar to get perfect sweet taste.
  10. Add handful of mango pieces and combine them with the above masala.
  11. Once done, drop them along with the masala into the ceramic jar or bharani or jaadi or we can use Plastic bucket with a lid.
  12. Or else whatever the container that is used for storage.
  13. Ceramic Jaadi or bharani is always ideal and advisable to store any pickles.
  14. Repeat the same with the rest of the mango pieces while adding oil in between.
  15. Once done, cover it with a lid and tie it with a dry and clean cloth.
  16. Keep it aside for two days. On the third day, open it and mix it well with a dry and clean spoon.
  17. Transfer the entire pickle into a wide plate.
  18. Keep it under the Sun for 2 days, to get the sugar syrup melt and mix with the pickle.
  19. Sun drying would give the pickle nice juicy texture also.
  20. AFter 2 days of Sun drying again transfer teepi avakaya into a clean and dry jar, cover it and tie it with a clean cloth.
  21. Tieing with a clean cloth keeps the aroma of the pickle intact for full year.
  22. If Sun drying is not possible, we can use as it is.
  23. Serv teepi avakaya with rice, dosa or idli.

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