Mango Pickle (Pack Of 4)

Taste Of Tradition, Spice Of Life

Description :

Brand : Tendrils

Mango pickle is a popular condiment in South Asia, particularly in India, Pakistan, and Bangladesh. It is made by preserving raw mangoes with a blend of spices, salt, and oil. Each region has its own variations, but the essential process involves pickling the raw, unripe mangoes to create a tangy, spicy, and flavorful relish.

Ingredients:

Raw Mangoes : The base of the pickle is firm, sour, and unripe mangoes. The tartness of green mangoes gives the pickle its characteristic tangy flavor.

Mustard seeds : Adds a pungent, earthy flavor.

Fenugreek seeds : Bitter and slightly sweet, it balances the pickle's acidity.

Fennel seeds : Adds a subtle sweetness and aromatic flavor.

Turmeric : Gives the pickle its bright yellow color and acts as a preservative.

Red chili powder : Provides the spiciness. Depending on regional preferences, mild or hot varieties may be used.

Hing : A pinch adds depth and a subtle umami flavor.

Salt : Acts as a preservative, draws out moisture, and enhances the flavors.

Oil : Typically mustard oil is used, especially in North Indian versions. It adds richness and helps preserve the pickle for long periods.

Optional Additives: Depending on the recipe, some variations include garlic, ginger, curry leaves, or even jaggery (a type of unrefined sugar) for sweetness.

Types of Mango Pickle:

North Indian (Aam ka Achaar) : This version often features bold flavors with a generous use of mustard oil, mustard seeds, and a higher level of heat from red chili powder.

South Indian (Avakaya) : A spicier version from Andhra Pradesh, South India. It uses a specific type of mango along with more fenugreek and red chilies. The oil used is also more abundant.

Sweet Mango Pickle (Gur ka Achaar) : In some versions, jaggery or sugar is added to balance the sourness and spiciness, making a sweet and spicy pickle.

Instant Mango Pickle : A quick version, where fresh mangoes are tossed in spices and oil and can be consumed within a few days. These pickles are usually not fermented and need refrigeration.

Tangy and Sour : The unripe mango gives the pickle its tangy base flavor.

Spicy : The amount of chili powder and other spices determines the level of heat.

Slightly Bitter and Aromatic : From mustard, fenugreek, and other aromatic seeds.

Asafoetida and other spices provide a savory, umami note.

Salty : Salt acts as a preservative and enhances all the flavors.

Preservation:

Mango pickle can be stored for months and even years if made properly. The high salt and oil content act as natural preservatives, and the absence of moisture prevents spoilage. Over time, the mango pieces soften and absorb the flavors of the spices, enhancing the pickle's taste as it ages.