Bellam Maagaya – Sweet Grated Mango Pickle

Wheat rava upma with teepi maagai

My grandmother’s and mother’s kitchen shelves are lined with an array of cylindrical ceramic jars containing different varieties of mango pickles. Of course, the famed ‘Avakaya’ stands majestic occupying the largest jar (‘avakaya jaadi’) of the lot while the lesser known yet delectable pickles stored in the smaller elegant jars. In one of those jars is a gem of a pickle and a regional classic, Bellam Avakai aka Teepi Avakaya, a sweet mango pickle prepared by North Coastal Andhraites. Though Avakaaya is the most beloved mango pickle to us Andhras, folks from Krishna and Guntur districts would express their profound love for the hot fiery mango pickle varieties while the coastal Andhraites for the sweet mango pickles.

At our home we prepare a sweet instant pickle with grated mango that needs to be refrigerated. Dried mango slices, chilli powder, methi powder and jaggery are the ingredients which go into its making. This recipe is more by way of ‘andaz’ with no fixed measurement of ingredients. If the mangoes are more sour, we just need to increase use of jaggery and vice versa. Makes a great accompaniment to curd rice and tiffins like upma. I also use it as a salad dressing by mixing with curd.

Vellam magaaya

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  raw mango


  •   3 raw green mangoes (washed, wiped dry, skinned and sliced)
  •   1/2 tsp turmeric pwd
  •   2 tbsps red chilli pwd
  •   1 tsp roasted fenugreek seeds pwd (methi/menthi podi)
  •   2 1/2 tbsps salt
  •   3/4 to 1 cup grated jaggery (melt and strain) or sugar
  • For popu/tadka/seasoning:

  •   1/4 tsp asafoetida/hing/inguva
  •   1 1/2 tbsp oil

Method for making Vellam magaaya

Combine turmeric powder and two tbsps salt with the mango slices, cover with lid and leave overnight. Next day, strain the water and sun- dry the mango slices for three days. On the fourth day, prepare the grated pickle. Boil 2 cups of water and turn off heat. Once the water reaches room temperature, add the dried mango slices and let it soak for an hour or till the pieces soften and water is absorbed. Meanwhile, boil the strained jaggery for 8-10 mts or till it reaches one string stage (paakam). Keep aside to cool for 7-8 mts. Combine red chilli pwd, methi pwd and salt (as required) to the soaked mango slices and mix well. Add the jaggery syrup and combine well. Heat oil in a pan, add asafoetida and fry for a few seconds till the flavor comes out and add to the mango pickle. Store in an air tight bottle and refrigerate. This pickle can be eaten immediately on preparation.


  • Anjali J.

    pickle looks tempting. i would try ur combo of eating curd rice or yogurt wit pickle.. it definately tastes yum!

  • nandita

    I love the sweet pickles with all kinds of upma…would love to see a picture of all the majestically lined up pickle jars ๐Ÿ™‚

    The last time i tried sun drying tomatoes, they managed to get fungus on them, despite the strong sunlight i get in my balcony, probably due to the humidity…which is why i’m scared to do any more sun drying ๐Ÿ™

  • Sunju

    Hi sailu,

    Could you post recipe for Hyderabadi Biriyani. Love to have that. Mango pickle looks delicious. I have some dried mango which i brought from India, will have to try this out.

  • Uma

    maagaya looks so good, Sailu! One of my fav. pickles.

  • Cham

    The sun dried mango is mouth watering ๐Ÿ™‚ the pickle and upma is a lovely combo

  • Arundathi

    i’ve never had this. we have the small mango pickle a lot, but this looks really interesting!

  • rachel

    I sure would love to have my kitchen shelves lined with jars of pickles as well ๐Ÿ™‚ at my place, we make a similar preparation called “kadu manga’with small cubed pieces of mango…

  • Divya Vikram

    mouthwatering pickle indeed!

  • Lakshmi

    Pickle looks very tempting. Have sent you a email.

  • Padmaja

    Wow!! Sailu, This is my favourite choice with curd rice.
    I just love the sweetness of this pickle!!
    It looks great!!

  • Poornima

    Just thinking about bellam avakai, bellam maagai brings back such amazing memories of childhood. Of the many varieties we used to make at this time of the year, bellam avakai was always my favourite. The way my grandmother made it, it was never too sweet, just subtly so.

    Sailaja, as always your blog is really inspiring, but your entries about pickles–they really capture the best of the region and the season.

  • Meera

    Looks delicious!

  • Mona

    Hi Sailaja, It looks yummy, never tried sun drying the Mango pieces and making a pickle out of them. Thnx for sharing this regional classic. Will try it during the peak summer!

  • satya

    Hi Sailu,
    Those drying mango slices are reminding me of childhood….daaba meeda chaatugaa tinna jnaapakaalu…:D
    Your maamidi turumu pachchadi and mukkala pachchadi came out so well… without any alterations upputo sahaa annee perfect gaa saripoyaayi.Thanks a lot for the fool proof recipes.

  • Suganya

    Whenever my mom dries mango slices in the terrace, I used sneak up and gobble a handful ๐Ÿ™‚

  • sunita

    hi sailu,

    I tried kobbar annam and potato kurma came out well. Just now i saw the maagai recipe now i am eagerly waiting for summer so i can try it out as it is my favourite pickle and had to rely on relatives, to get the taste of it. thanks for the mouth watering recipes.

  • Samaneh

    Hi sailu,

    Could you post recipe for Hyderabadi Biriyani. Love to have that. Mango pickle looks delicious. I have some dried mango which i brought from India, will have to try this out.

    M.Sc of Chemical engineering

  • Sharada


    We are getting fresh raw mangoes. Please can you post variety of mango pickles.

  • lalitha

    i love this pickle