MANGO PICKLE

180.00

Mangoes are rich in vitamins, minerals, and antioxidants, particularly vitamin C. The pickling process may also enhance the bioavailability of certain nutrients. However, it’s important to keep in mind that mango pickle is a preserved condiment, and while it contains some nutritional benefits from the mangoes and spices, it may also contain added salt and oil.

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Mango pickle, also known as aam ka achar in Hindi, is a popular and traditional Indian condiment made from raw green mangoes. It is a tangy and spicy pickle that is well-loved in Indian cuisine and is enjoyed as a side dish with various meals.

Ingredients: The main ingredient in mango pickle is raw green mangoes. Other common ingredients include mustard seeds, fenugreek seeds, turmeric, red chili powder, asafoetida (hing), salt, and oil. Some recipes may also use additional spices and herbs for variation in flavor.

Preparation: To make mango pickle, the raw green mangoes are washed, peeled, and cut into small pieces. They are then mixed with the spices, salt, and oil, allowing the flavors to infuse. The pickle is typically left to mature for a few days or weeks, during which the mango pieces soften and the flavors develop, resulting in a delicious and tangy pickle.

Flavor: Mango pickle has a unique combination of tanginess and spiciness. The sourness of the green mangoes is balanced by the heat from the chili powder and the earthy flavor of the spices.

Uses: Mango pickle is a versatile condiment and can be served with various dishes. It pairs exceptionally well with rice, roti (Indian flatbread), parathas, sandwiches, and many other meals. It adds a burst of flavor and a delightful zing to the meal.

Variations: There are numerous regional variations of mango pickle in India, each with its own distinct taste and preparation method. Some varieties may use jaggery for sweetness, while others may include garlic, ginger, or additional spices for added complexity.

Benefits: Mangoes are rich in vitamins, minerals, and antioxidants, particularly vitamin C. The pickling process may also enhance the bioavailability of certain nutrients. However, it’s important to keep in mind that mango pickle is a preserved condiment, and while it contains some nutritional benefits from the mangoes and spices, it may also contain added salt and oil.

Weight 400 kg

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