Do you remember the good olden days when grandma used to mix up piping hot rice with mango pickle and feed it with her hands as we watched Doraemon or Shin-chan? Well, those were the days!
As we grew, somewhere we lost touch with that mango pickle but those memories still lie fresh.
Mango pickle is the heritage of India. The tangy, spicy yet sweet dash of flavours adds to the taste palate like no other. From the streets of India to the flights of other countries, mango pickle has travelled everywhere and has settled in the hearts of many.
While for most it is a condiment that evokes nostalgia, for some it is their meal completer!
In today’s blog, let us embark on a journey of different mango pickles from around India and take a taste of India’s best condiment.
- From Andhra Pradesh – avakaya pacchadi!
Avakaya, with its fiery heat and bold flavors, takes the hearts of South Indians on a race like no other. The bold flavors dance on the taste palate and give you a sense of comfort that makes you feel like you are finally home but with a fiery and hot twist!
Made with raw mangoes, mustard powder, red chilli powder, fenugreek seeds, and garlic, avakaya packs a punch.
The pickle is traditionally aged for weeks or months to allow the flavors to meld and intensify, resulting in a tantalisingly spicy relish.
- From Gujarat – Chunda!
Not just Gujarat, but every Indian has tasted this sweet and tangy pickle called chunda. Yes, you probably didn’t know the name of the pickle, but you know now! The sweet and tangy achaar that you have with chole bhature, is chunda! Prepared with raw mangoes, sugar, and spices like turmeric, cumin, and red chili powder, chunda strikes a perfect balance between sweetness and tartness.
It is often enjoyed as a condiment with traditional Gujarati dishes like theplas, and puris, or as a spread on toast.
- From Punjab – Aam ka Achaar!
Who can ever forget parathas with mango pickles? The lip-smacking combination is enjoyed all over India! With its robust flavors and chunky texture, aam ka achar is sure to make everyone a fan if one isn’t already! Made with raw mangoes, mustard oil, nigella seeds, fennel seeds, and a blend of aromatic spices, this pickle boasts a bold and tangy taste.
Aam ka achaar pairs perfectly with parathas, dal-chawal, or any Indian meal, adding a burst of flavor with every bite.
- From Maharashtra – Loncha!
A sweet and sour pickle, that shoots taste all over with its aromatic spices hails from Maharashtra and is called Loncha. If you remember, we had a side of this pickle with dal and rice if you had traveled to Maharashtra! Prepared with raw mangoes, jaggery or sugar, mustard seeds, asafoetida, and turmeric, loncha offers a unique blend of flavors. This pickle is cherished for its versatility and is enjoyed with thalipeeth, bhakri, or as a side dish with rice and dal.
- From Kerala – Manga Curry!
The culinary richness of manga curry is sure to take all on a ride of flavors! Made with ripe mangoes, coconut milk, curry leaves, mustard seeds, and green chilies, manga curry is a harmonious blend of sweet, sour, and spicy flavors. It is often served as an accompaniment to rice dishes like appam, and dosa, or as a side dish with fish curry.
The regional mango pickles of India reflect the diverse culture and heritage of the country. From the streets to the mansions, all savor a good mango pickle. G Pulla Reddy brings you fresh mango pickles that will take you on a rollercoaster ride of tastes! Whether you prefer hot and spicy or sweet and tangy, we have got the right pickle for you!
