Mangoes are aptly called the king of fruits because of their heavenly flavor and incredible nutritional value. However, this delicious fruit is unfortunately seasonal in nature and is only available during the summer months. Unfortunately, one’s desire for them transcends all seasons. While one can not eat mangoes all year, one can always eat their pickle during any time of the year. Mango pickle making has been a common tradition in the country for centuries, and for just reasons – it adds the nutritional value of mangoes to a bittersweet flavor that one can enjoy throughout the years.
Different types of Mango pickles found in India
Not all mango pickles are the same – pickle making is an art, and there are several different types of flavor. Famous worldwide, Indian mango pickles are known for their spice-rich nature (with ingredients like coriander powder, ginger, garlic, turmeric, etc.). The following are some of the most popular mango pickles found in India:
1. Simple mango pickle
The first and the most basic form of India pickle is the most basic one in that it doesn’t involve a lot of complex nutrients. It is made by cutting raw mangoes into tiny little cubes and then soaking them with a saline solution for some hours. While the mangoes are getting washed, one should pour some oil into a hot pan and then add some mustard to the oil. A few curry leaves are then added to the oil mixture. Once the mustard seeds have spluttered, add the soaked mango pieces into it and sauté for some time. After some time, one can also add spices like chili powder, turmeric powder, salt, etc., as per taste and flavor. In the end, add a little bit of vinegar. Vinegar is a natural preservative and can increase the life of pickles.
2. Andhra Avakaya Pickle
Several regions of India have their particular type of mango pickles, and one of the most popular and delicious of these varieties is Andra Avakaya. It involves ingredients like unripe mango, mustard seeds, fenugreek seeds, salt, chickpea powder, red chili powder, turmeric powder, sesame oil, etc. The dry ingredients mentioned here must be sun-dried before being used and then powdered down. One begins by soaking the mangoes for about an hour before chopping them into small bite-sized pieces. The powders of various dried ingredients are then filled into these pieces. Sesame oil is then added, and pickles are mixed.
3. Rajasthani Pickle
The next mango pickle in this list of Indian mango pickles is from the Thar desert of Rajasthan. One must put the small slices of mangoes in salted water for two days in this variety. After which, they are taken out and properly dried, and oil is added to them before any dry ingredients such as chili powder, fenugreek powder, mustard powder, etc., can be added. Some more oil is then added to them. Keeping mangoes soaked in oil in a clean and dry container will increase their life.
4. Punjabi Mango Pickle
The world-famous Punjabi Aam Ka Achar is next on this list. This pickle has fenugreek seeds, onion seeds, fennel seeds, red chili powder, asafoetida, mustard seeds, and mustard oil. The reader must first clean the mangoes thoroughly and then cut them into small pieces to make them. One can then add some oil into a pan and heat the same on a low flame, and allow the same to cool completely. All the dry ingredients must be coarsely ground and added to the mango slices. Lastly, the mustard oil too must be added to the mangoes before mixing the pickle thoroughly. Much like the Rajasthani pickle, one should keep the extra oil while storing them.
5. Tender Mango Pickle
Tender mango pickle is next on this list of Indian varieties of mango pickles. Also known as kadumanga achar, it is made out of tender mangoes. It is easy to make with only a few ingredients required. One must first clean the tender mangoes thoroughly, and then one must soak them in salt water for nearly 10 to 15 days. After this period, one separates the mangoes from salt water. One should add some mustard powder, chili powder, and asafoetida powder to the salt water, and then one should put the mangoes back into the saltwater mix. One can then let it sit for a few more days before taking the mangoes out for eating.
6. Stuffed Mango Pickle
One of the most complex varieties in this list of Indian varieties of mango pickles is Stuffed mango pickles. One begins by grinding fennel, fenugreek, carom, and mustard seeds separately. Then one heats oil in a pan and adds turmeric powder, asafoetida, and the other grounded mixture until they are all fried a little. Then one adds the red chilies. Next, this is where things are a bit complex; one must stuff the mixture into the mangoes. The stuffing is then allowed to sit in a jar for some days. Then one must pour more sesame oil and let the pickles rest until they are needed.
Frequently Asked Questions (FAQs)
When one is talking about mangoes and their several varieties, there are several frequently asked questions (FAQs). The following are some of the most important of these:
Question: Are these all the varieties of Indian mango pickles?
Answer: No. Indian Mango pickles come in numerous varieties, and it won’t have been possible to describe them all here.
Question: Why must one save mango pickles away from light and heat?
Answer: The light and heat will decrease the life of pickles. One must also keep them in air-tight containers, and it is also imperative not to store them in metal containers as metal can corrode and ruin pickles’ taste.
If the reader has any other queries, they should feel free to ask them here.
The Bottom Line
One can quickly wrap up the above discussion by concluding that India is gifted with a great variety of mouth-watering mango pickles.
