8 traditional Mango pickles from across India to try

Indian meals are incomplete without pickles. They not only amplify the entire meal experience, but also offer health benefits and aid in the better digestion of many regional dishes. And when we talk about pickles, mango pickle is one such preparation that is loved and enjoyed from North to South and East to West. Summer pickles are also said to help protect the heat stroke and keep the gut healthy. It is important to note that pickle handling is crucial and one should never touch pickle with wet hands or wet spoons, as moisture can spoil it faster. Let us take you on a mango pickle journey of India.

It is native to Punjab and is a syrupy sweet delight made with Kesar or Langra mangoes. Mango pieces are simmered in sugar syrup and flavoured with spices like hing, cumin, and coriander, and it goes well with all types of stuffed parathas.

In Gujarat, mango pickle becomes Chunda, referring to a thick chutney made by grating raw green mangoes and cooking them with jaggery and a blend of aromatic spices such as fennel seeds and red chili powder. It is a staple in Gujarati thali during summer months and is valued for its long shelf life, allowing it to be enjoyed well beyond the mango season.

As mango travels to Andhra Pradesh, it turns fiery and becomes Avakaya, known for its intense heat and robust flavour. It is typically made using Malgova mangoes, to which a dry spice mix of mustard seed powder, red chilli powder, and salt are added and then they are soaked in cold-pressed sesame oil.

In Maharashtra's Khandesh region, this pickle is made with raw mangoes, mixed with mustard seeds, red chili powder, turmeric, and salt. The use of a jaggery adds to the unique taste of this pickle.

In Tamil Nadu, it is a traditional pickle made with mangoes mixed with rock salt, red chilli powder, and ground mustard seeds, then allowed to ferment naturally over several days. It is usually made in large batches during the early mango season and is stored for extended periods.

In Rajasthan, Marwadi Keri Lunji refers to a a dry mango pickle that uses sun-drying techniques. Raw mango slices are dried until firm and then combined with mustard seeds, asafoetida (hing), salt, and oil. The drying process intensifies the pickle's sourness and it goes well with thali.

In Himachal, this one is very famous and uses raw mangoes along with mustard seeds, red chilies, salt, and hing, which are mixed and cured over time to develop a complex flavour.

This one is native to Uttar Pradesh and is made with grated raw mangoes mixed with sun-dried garlic, green chilii, and ginger, and hing, salt, panch phoran and then topped with boiled and cooled mustard oil. It is exposed to the sun for 10-15 days and lasts for years.

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