6 Different Types of Mango Pickles in India (2023)
Indians are very fond of spicy foods, which is why the pickles of India have a lot of different-flavored spices in them. They are rich in taste and texture and have a nice spice punch to every bite.
Indian pickles are quite different from types of achar all around the world. Usually, pickle means any vegetable or fruit soaked in a saline solution, vinegar or brine. In India, it has a very different meaning. Pickles, here, are made with a lot more than just vegetables and vinegar. Different types of pickles in India are made by adding a lot of spices and herbs.
The Indian pickles have ingredients like, chili powder, coriander powder, ginger, garlic, turmeric, mustard, cumin, fenugreek, etc. Indians are very fond of spicy foods, which is why the pickles of India have a lot of different-flavored spices in them. Have you ever wondered how many types of pickles are there in India?
One of the most popular Indian pickle names is the mango pickle. There are many mango pickle types available in the market. People from different parts of India make the mango pickle differently. They are rich in taste and texture and have a nice spice punch to every bite. Mangoes are a seasonal fruit; this makes the pickle even more special as they are made only in that particular season. Only the mass-produced mango pickles are available throughout the year for consumption.
- Basic Mango Pickle: Chokkha Dried Mango Pickle
- Rajasthani Mango Pickle: Nilons Rajasthani Mango Pickle
- Punjabi Mango Pickle: Mother’s Recipe Punjabi Mango Pickle
Summary Table: Best Mango Pickles In India
Below is the table from which you can get information regarding the mango pickle varieties in India :
|Serial no.||Product Name||Buy Now On Amazon|
|1.||Simple & Basic||Check price here|
|2.||Andra Avakaya Pickle||Check price here|
|3.||Rajasthani Mango Pickle||Check price here|
|4.||Punjabi Mango Pickle||Check price here|
|5.||Tender Mango Pickle||Check price here|
|6.||Sweet Mango Pickle||Check price here|
Different Varieties Of Mango Pickles In India
This section talks about the methods of preparation and how many mango pickle types are there in India. As explained above, each part of India has its own version of mango pickle thus, there are many mango pickle varieties available. Regardless of the state where they are prepared in, and regardless of the spices used in making them, these mango pickles make your mouth water with their exquisite taste. Here is a brief look into some of the popular and different types of mango pickles in India and how they are made.
1. Simple & basic mango pickle
The most common type of mango pickle is a simple & basic one. This is made by cutting a raw mango into small cubes and then soaking them in a saline solution for some time. While the mango is getting soaked, pour some oil into a hot pan and pop some mustard in the oil. Add a few curry leaves into the oil mixture. Once the mustard seeds splutter, add the soaked mango pieces and sauté for some time. Now is the time to add spices like chili powder, turmeric powder, and salt. Once all the spices are incorporated well into the mango pieces, pour a little bit of vinegar. Vinegar is used to preserve the pickle for a longer period of time than you ever imagined. Your tasty and simple mango pickle is now ready!
- No artificial colors, flavour, preservatives.
- Low fat.
- 400 g for 479/-.
2. Andhra Avakaya Pickle
One of the unmissable India pickle names is raw/unripe mango pickle. The ingredients needed for this pickle are unripe mango, mustard seeds, red chili powder, fenugreek seeds, salt, chickpea powder, turmeric powder, and sesame oil. Soak the mangoes for 1 hour before chopping them into small bite-sized pieces. All the dry ingredients should be sun-dried before powdering them and adding them to the mango. Once all the dry ingredients are put in the pan, mix them very well before pouring the sesame oil in. After adding the oil to the whole mixture, mix the pickle very well so that all the spices get incorporated very well in the pickle.
- This is a slightly spicy pickle made in Andhra Pradesh, mostly.
- Store the pickle in a clean container for the pickle to have a longer shelf life.
- No artificial colours.
- 250 g for 195/-.
3. Rajasthani Pickle
This is also a spicy version of mango pickle made in Rajasthan, but it is quite different from the one made in Andhra Pradesh. The first step is to cut the mango into small pieces and put them in a jar with salt water. Let it rest for 2 days. The dry ingredients needed to make this pickle are chili powder, mustard powder, fenugreek powder and star anise. After 2 days, take the mango pieces out and dry them well. After the mangoes have dried completely, add half of the oil required for the recipe with the mango pieces. Now, add the rest of the ingredients and transfer them to a jar before pouring the rest of the oil that is available. Always have some oil afloat to make the pickle last longer. If stored properly, this pickle will last for a year.
- No artificial colours.
- Jar Packaging.
4. Punjabi Mango Pickle
The Punjabi Aam Ka Achar is very popular across all parts of India. This pickle has ingredients like fenugreek seeds, fennel seeds, onion seeds, red chili powder, asafoetida, mustard seeds, and mustard oil. Clean the mangoes thoroughly and cut them into small squares. Pour the oil into a pan and heat it on a low flame. Allow it to cool completely.
All the dry ingredients should be coarsely ground and added to the cut mangoes. Lastly, pour the mustard oil into the mangoes and mix the pickle very well until all the spices blend very well. After mixing the ingredients thoroughly, transfer them into a jar and let the oil stay afloat to preserve the pickle for a long time.
- Vegetarian Product.
- 400 g for 130/-.
- Glass Jar packaging.
5. Tender Mango Pickle
Tender mango pickle, also known as kadumanga achar, is a mango pickle made out of tender mangoes. This is a very easy pickle to make and also requires only a few ingredients. Clean the tender mangoes thoroughly and soak them in salt water for about 10 to 15 days. After 15 days, separate the mangoes from salt water. Add mustard powder, chili powder and asafoetida powder to the salt water and then put the mangoes back into the saltwater mix. Let the mangoes sit in the salt water for a few days before taking them out for eating. You will notice that the mangoes are very juicy and salty with all the flavors.
- Vegetarian Product.
- Jar Pack.
- 500 g for 223/-.
6. Sweet Mango Pickle
Stuffed mango pickle is one of the pickles that are slightly more complex than all other mango pickles. Grind fennel seeds, fenugreek seeds, carom seeds, and mustard seeds all separately. Heat oil in a pan and add turmeric powder, asafoetida and all the grounded mixture until they are fried a little. Add the red chilies finally. Stuff this mixture in the mangoes and let them sit in a jar for some days. After resting the mangoes for a few days, pour the rest of the sesame oil and let the pickle rest until they are taken out for consumption.
- Vegetarian Product.
- 450 g for 353/-.
- Glass jar packaging.
As you can see, each of these mango pickles is prepared differently with some common and some unique ingredients. However, their tastes are quite peculiar. Many people also wonder as to which type of mango is good for pickling? Some of the common varieties of mango used for making pickles include – rajapuri, raw mangoes, kents and hadens. India is definitely a land of “unity in diversity” even when it comes to its pickles! We hope our article above provided you with valuable information regarding the best mango pickle types and information on the best mangoes for pickle.
Our favorite varieties are: Chokkha Dried Mango Pickle, Nilons Rajasthani Mango Pickle, Mother’s Recipe Punjabi Mango Pickle.
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