Different Types Of Mango Pickles In India

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 pickles 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. Indian pickles 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.

One of the common and popular pickles in India is the mango pickle. There are a variety of ways in which mango pickles can be made. 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.

Different Varieties Of Mango Pickles In India

As explained above, each part of India has its own version of mango pickle thus, there is more than one way preparing these pickles. 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 types of mango pickles 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!

2. Andhra Avakaya Pickle

This is a slightly spicy pickle made in Andhra Pradesh, mostly.  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. Store the pickle in a clean container for the pickle to have a longer shelf life.

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.

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.

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.

6. Stuffed 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.


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. India is definitely a land of “unity in diversity” even when it comes to its pickles!

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  1. Amita Saluja says

    Waiting for a review about which is the best in the market!

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