Pickles are vital to Indian cuisine. They serve as both a compliment to the flavors and textures of the main course as well as a tasty digestive aid. In India, pickles are called “achaar” – they’re an ancient favorite, dating back about 4,000 years! In fact, it’s highly likely that the procedures and methods of pickling actually originated in India. After all, it’s an ideal way of preserving food for long journeys, cold winters in the North, and times of scarcity and famine. There are countless varieties of pickles in India. Each, in its own way serves to enhance the tastes and textures of a main course, a snack, an appetizer or a dessert, while at the same time encouraging good digestion. Each pickle can be made with an assortment of fruits, vegetables, nuts, dairy products, herbs and spices, reflecting the 6 tastes as described by Ayurveda, India’s ancient healing system. The six tastes are sweet, sour, bitter, pungent, astringent and salty. But of all of the pickles in India, it’s the Aam Ka Achaar – the Indian Mango Pickle – that takes the pickle-cake (so to speak)! By far, it’s the most popular and most beloved pickle of all. At Pure Indian foods, we make our Aam Ka Achaar from luscious green mangoes, aromatic, health-promoting Indian spices like turmeric, ginger, hing and black seed, and extra virgin olive oil, all slowly marinated to create a mouth-watering, blissfully delicious treat. HEAT LEVEL: MEDIUM HOT Our pickles are: Small Batch Locally Made Limited Edition Cleanest Ingredients Treasured Family Recipe No chemical preservatives like sodium benzoate and potassium sorbate. No added colors, artificial flavors, sugar. Is this product organic? It is not. We have not been able to procure organic raw mangoes. With the exception of mangoes and asafetida, all other ingredients are organic. This mouth-watering pickle is especially delicious with assorted rice and dal dishes, curries, breads, roti, paratha, dahi/yogurt and other savory favorites. Here are some ways to enjoy this yummy mango pickle: Serve alongside biryani rice dishes or plain basmati rice Add to sandwiches Top crackers or papadum with favorite cheese and Aam Ka Achaar Enjoy with dal and a variety of curry dishes Spoon over soups, stews, grain and legume dishes as a condiment Try a spoonful with a leafy green salad Eat with pakora, sev, samosa and other delicious, famous Indian snacks Use as an accompaniment to roasted or grilled meats; it’s great with pork, roast chicken and grilled fish Try it with grilled vegetables like eggplant and summer squash Spoon over dahi or any favorite yogurt Enjoy with Indian breads like roti, puri and paratha It’s so good with idli and idli sambar We love it with kitchari! It’s amazing with ghee and spiced ghee – just spoon it over hot rice with a spoonful of ghee; be prepared to bliss-out! Have it for breakfast with upma (another famous Indian dish made with semolina and/or urad or chana dal, spices, jaggery, curry leaves and nuts) While other companies use cheap seed oils like canola oil to make their pickles, we use certified organic extra virgin olive oil. Translation? It's actually good for you! You can lick the jar clean without any guilt.Remember, on occasion we must all give in to our impulses. So, go ahead. Get your spoon. Open the jar. Have at it! After all, we are only human. /* CSS for container */ .container { max-width: 50%; /* Default max-width for desktop */ margin: 0 auto; border: 2px solid #ccc; padding: 20px; } /* CSS for mobile */ @media only screen and (max-width: 600px) { .container { max-width: 90%; /* Max-width for mobile */ } } Customer Questions I recently tried Indian mango pickle and noticed some parts of it were very hard and woody. Is this normal? Absolutely! Traditional Indian mango pickle is made with the entire mango, including its seed. The hard, woody part you noticed is the shell of the mango seed, which adds a distinctive flavor to the pickle. While the soft seed inside of the hard shell is removed, the shell itself remains attached to the fruit. You can enjoy the mango fruit around the hard shell, but it should be discarded before eating. Leaving the hard shell is a part of the traditional preparation and ensures a rich, authentic taste in every bite of the pickle. I tried Mango Pickle for the first time and found it very salty! Is this normal or did I get a bad batch? Indian mango pickle is traditionally made with a significant amount of salt. This not only enhances the flavor but also acts as a natural preservative, allowing the pickle to last longer without spoiling. Our recipe aims to stay authentic to traditional methods, which means the pickle is the traditional amount of saltiness. If you find the pickle too salty, we recommend eating it with other foods to balance the flavor. Pairing with foods such as plain rice, yogurt, or bread can help balance the saltiness. Please note that the recommended serving size is 1 tsp (5g), as Indian mango pickle is meant to be enjoyed in small quantities, unlike Western cucumber pickles.
