India is known for its vast variety of mango pickles, each reflecting the region’s unique culinary traditions and flavors. Mango pickles are typically made using raw (unripe) mangoes and are preserved with a combination of spices, oil, and sometimes vinegar or brine. Here are some of the popular mango pickles from different regions of India:
1. Aam Ka Achaar (North India)
Key Ingredients: Raw mangoes, mustard oil, fenugreek seeds, fennel seeds, nigella seeds, red chili powder, and turmeric.
Flavor Profile: Tangy, spicy, and pungent.
Region: Common across Uttar Pradesh, Punjab, and Delhi.
2. Avakaya (Andhra Pradesh)
Key Ingredients: Raw mangoes, mustard powder, red chili powder, salt, and sesame oil.
Flavor Profile: Spicy and robust, often enjoyed with rice and ghee.
Region: Andhra Pradesh and Telangana.
3. Kadugu Manga (Tamil Nadu)
Key Ingredients: Tender baby mangoes, mustard seeds, red chili powder, turmeric, and sesame oil.
Flavor Profile: Spicy and tangy, with a strong mustard aroma.
Region: Tamil Nadu.
4. Methamba (Maharashtra)
Key Ingredients: Raw mangoes, fenugreek seeds, jaggery, red chili powder, and mustard seeds.
Flavor Profile: Sweet and tangy with a hint of bitterness from fenugreek.
Region: Maharashtra.
5. Maavadu (Tamil Nadu)
Key Ingredients: Small baby mangoes, salt, mustard seeds, turmeric, and red chili powder.
Flavor Profile: Fermented, slightly sour, and spicy.
Region: Tamil Nadu, typically made in summer.
6. Manga Thokku (South India)
Key Ingredients: Grated raw mangoes, green chilies, turmeric, red chili powder, and sesame oil.
Flavor Profile: Spicy and slightly tangy.
Region: Tamil Nadu and Karnataka.
7. Gujarati Mango Chunda (Gujarat)
Key Ingredients: Raw mangoes, sugar or jaggery, red chili powder, and spices.
Flavor Profile: Sweet and slightly spicy.
Region: Gujarat.
8. Loncha (Rajasthan and Maharashtra)
Key Ingredients: Raw mangoes, mustard oil, fennel seeds, kalonji (nigella seeds), and spices.
Flavor Profile: Pungent and tangy, often oil-rich.
Region: Rajasthan and Maharashtra.
9. Himachali Mango Pickle (Himachal Pradesh)
Key Ingredients: Raw mangoes, mustard oil, fenugreek, and fennel seeds, lightly spiced.
Flavor Profile: Mildly spicy and tangy.
Region: Himachal Pradesh.
10. Mango and Garlic Pickle (Kerala)
Key Ingredients: Raw mangoes, garlic cloves, chili powder, mustard seeds, and coconut oil.
Flavor Profile: Tangy, spicy, and garlicky.
Region: Kerala.
11. Sweet Mango Pickle
Key Ingredients: Raw mangoes, jaggery or sugar, and mild spices.
Flavor Profile: Sweet and tangy with a hint of spice.
Region: Popular in Gujarat, Rajasthan, and Uttar Pradesh.
12. Punjabi Mango Pickle
Key Ingredients: Raw mangoes, mustard oil, kalonji, fennel seeds, and red chili powder.
Flavor Profile: Bold, spicy, and tangy.
Region: Punjab.
13. Instant Mango Pickle
Key Ingredients: Raw mangoes, mustard seeds, red chili powder, and a quick tempering of oil.
Flavor Profile: Quick, tangy, and spicy.
Region: Made across India as a quick-fix pickle.
14. Brined Mango Pickle
Key Ingredients: Raw mangoes, water, salt, and spices.
Flavor Profile: Mildly tangy and salty.
Region: Coastal regions like Goa and Kerala.
Mango pickles in India are diverse, reflecting the country’s vast cultural and culinary heritage. They are not just accompaniments but often integral to traditional meals. Each region uses local ingredients and techniques, giving its mango pickle a distinct identity.
