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Mango pickle is a popular condiment or side dish in many cultures, particularly in South ᐰsia. It is made by preserving raw, unripe green mangoes in a flavorful mixture of spices, oil, and vinegar or lemon juice. The process of making mango pickle involves cutting the mangoes into small pieces or thin slices, which are then combined with a blend of spices and other ingredients.

The spices used in mango pickle can vary, but common ones include mustard seeds, fenugreek seeds, cumin seeds, red chili powder, turmeric powder, and asafoetida. These spices lend a distinct flavor and aroma to the pickle. ᐰdditionally, salt, sugar, and vinegar or lemon juice are added to balance the flavors and aid in the preservation process.

Once the mangoes are mixed with the spice mixture, they are traditionally left to marinate for several days or weeks, allowing the flavors to meld together and the mangoes to soften slightly. During this time, the pickle is stored in airtight containers to prevent spoilage and to enhance the fermentation process.

The resulting mango pickle is tangy, spicy, and often slightly sour, depending on the ingredients used and the desired flavor profile. It can range in texture from crisp to slightly soft, with the mango pieces absorbing the flavors of the spices and the tanginess from the acidic elements.

Mango pickle is commonly enjoyed as a condiment alongside main meals, particularly with rice, bread, or roti. Its pungent and zesty taste complements a variety of dishes, providing a burst of flavor and adding a delightful element of spice to the meal. In addition to its culinary appeal, mango pickle is also appreciated for its potential health benefits, as it is believed to aid digestion and provide a dose of antioxidants.

Overall, mango pickle is a beloved and versatile condiment cherished for its bold flavors, ability to enhance meals, and cultural significance in various cuisines.

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