Indian summers are incomplete without mangoes, when the summer sun starts to shine bright we look forward to the arrival of mango season. Such is the allure of mangoes in India that, despite their seasonal availability, they are revered as the king of fruits. We have a long and rich history of mango cultivation that dates back to over 4000 years, mangoes and mango pickle have also been mentioned in ancient Indian scriptures. Today India is not only the largest consumer of mangoes but also a major exporter of mangoes. The diversity of culture and traditions across India is also reflected in the varieties of mango that grow across the country; there are hundreds of varieties which each having a unique taste and texture.
Variations in preparations of mango pickles across India :
When talking about mangoes we cannot possibly miss out on one of the most cherished preparations of mangoes, mango pickle. Mango pickle is how you get to enjoy the essence of mangoes throughout the year. What adds to the speciality of mango pickles is how each region adds its own unique twist to the preparations, making it a testament to local culinary traditions. The pickling of mangoes is influenced by regional climate, culture and locally available ingredients.
So from the spicy Andhra Avakaya to subtly spiced Mango Chunda this article delves into some of the famous mango pickle preparations along with few underrated styles of mango pickling that deserve more recognition.
Mango Pickle Styles Across India:
- Avakaya Mango Pickle (Andhra Pradesh):
Avakaya pickle, also known as Avakaya pachadi is a popular pickle delicacy from Andhra Pradesh. The name “Avakaya” is derived from two Telegu words: “Ava” meaning mustard and “Kaya” meaning raw (unripe mangoes), the key ingredients of this pickle. Avakaya mango pickle, known for its fiery and bold taste, is traditionally prepared in summers, bringing families together to indulge in the pickling process. This iconic pickle from South of India is made by mixing raw mangoes with mustard powder, red chilli powder and salt.
- Punjabi Mango Pickle:
Punjabi mango pickle or North Indian style aam ka achar is not only a staple in households across the North Indian States but a favourite across the country, consumed with food like parathas and dal rice. The bold flavours of Punjab are reflected in the punjabi mango pickle, it is made by mixing Ramkela mangoes with red chilli powder, hing (asafoetida), turmeric, fennel seeds, kalonji (nigella seeds) and a must is mustard oil as it is traditionally used for its pungency, antibacterial properties and to preserve the ingredients for longer.
- Mango Chunda (Gujrat):
Mango Chunda or Mango Chundo is a Gujarati culinary delight. Unlike many other pickles on our list mango chunda is sweet and mildly spiced, it perfectly reflects the Gujarati cuisine’s speciality to balance sweet, sour and spicy flavours. It is made by grating raw mangoes and adding sugar, red chilli powder, cumin seeds powder, salt and hing. The sugar content in mango chunda acts as a natural preservative preventing microbial growth.
- Maharashtrian Mango Loncha:(add sweet mango pickle)
Sweet Mango Pickle is a delicious preparation that combines mangoes with the sweetness of jaggery or sugar and aromatic spices. Sweet mango pickle can be found in different parts of India, it is sweet, tangy and mildly spicy, giving your tastebuds a delightful treat. Sweet mango pickle is usually prepared during summers and goes along well with parathas or puris and also with dal rice.
- Dry Mango Pickle:
Dry mango pickle or aam ka sukha achaar, is one of the most popular preparations of mango pickle in various regions of India, specially in north India. Unlike other mango pickle varieties dry mango pickle is made without or with minimal oil. This sun dried pickle is coated with a flavourful spice blend that is soaked up over time. In Kerala Ada mango pickle is a famous preparation, which is Malayalam for dry mango.
- Appe Midi Mango Pickle:
In Kannada language “Appe midi” means tender mangoes, these mangoes are used to make the mango pickle, also known as “Appe Midi Uppinakayi”. These mangoes are commonly found in Malenadu region of Karnataka. The sour taste and natural fragrance of these mangoes make them perfect for pickling. Appe Midi mango pickle is intensely flavorful, with a balance of tanginess, spiciness, and the natural tartness of baby mangoes. This pickle is made by mixing the tender baby mangoes with a spice blend containing red chilli powder, turmeric powder, mustard seeds etc.
- Sindhi Mango Pickle:
Sindhi cuisine though underrated is known for its rich and rustic flavours and within this cuisine there exist a few recipes for mango pickle. Among them is a recipe of traditional Sindhi style mango pickle which is made with tender and raw mangoes and a spice mixture that consists of turmeric powder, hing, red chilli powder, mustard oil etc.
Conclusion
Mango pickles in India are more than just a side dish you add to elevate your meals; they are a reflection of regional flavors and traditions.While some varieties are widely loved, many lesser-known ones remain hidden gems, each with its own unique blend of spices and techniques and exploring these varieties not only adds to the depth of our culinary experiences but also helps preserve India's rich food heritage.
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