In Which Month is Mango Pickle Made?

In Which Month is Mango Pickle Made?

Mango pickles is one of the most prized condiments in Indian cuisine; a flavor, which represents tradition, family, and the unique flavors of the Indian subcontinent. Mango pickles can be seen in most households across the world, giving that tangy, spicy taste and sometimes sweet pickle, which helps to preserve food as more than an accompaniment but a meeting point for culture, seasons, and an art of preserving food. But, do you know which month is especially good for making mango pickles?

Knowing the Mango Season in India Knowing when it's time to prepare mango pickles necessitates knowing the mango season in India. The mangoes generally fall between March and August. This varies a little from state to state, due to various climatic conditions or the different varieties of grown mangoes. All of the varieties of mango suitable for pickling, like Totapuri Rajapuri, Ram Keri and even Kesar, are abundant in the markets during April and May.



And as each of these raw mango varieties stands distinct, so does each variety of mango pickle with diversity in the flavors found in these mango pickles.



During this time, raw mangoes are firm, sour, and have just the right amount of flesh-to-seed ratio while ideal to be pickled. Further, the natural heat during April and May works in great ways to dry out the mango pieces and absorb the spices process pivotal for the whole process of pickling.

June to July are the best seasons for preparing mango pickles . Such weather conditions were favourable for storing the mangoes with strong drying and hot winds, which was critical for preserving the pickle by never letting it get spoiled and keeping the mango pieces crispy and savoury for a long time. Its best to pickle mango for mango pickles after first rain showers as it believed to remove excess heat from mangoes.



Another factor why June and July are great seasons for preparing pickles is the maturity of the mangoes when these months arrive. The unripe mangoes will not become too sour by being too immature while on the other hand will not be mushy if they get too ripe. That is because it must have a balance so that the taste and texture are just right for the pickle.