What are the different regional varieties of mango pickles in India?
Mango pickles, or aam ka achar, is a tangy, spicy side dish loved in every corner of India. Made from green, unripe mangoes, it changes with each place, showing off local tastes and family recipes. Every state has its own way of making it, using special spices, oils, and methods. This piece dives into the different kinds of mango pickles in India, sharing their flavors and how they're made, all in simple words to feel real and human.
North India's Bold Pickles
Up north in places like Uttar Pradesh, Punjab, and Haryana, mango pickles pack a punch. People chop raw mangoes into small pieces and mix them with spices like turmeric, red chili, fennel seeds, and mustard seeds. Mustard oil, with its strong smell, keeps the pickle fresh and adds a sharp kick.
In Uttar Pradesh, folks add a pinch of hing (asafoetida) and fenugreek for a slightly bitter taste. Punjab's version might have whole spices like coriander or cloves, making it hearty. They set the jars in the sun for days to lock in the flavor. These pickles go great with flatbreads, rice and lentils, or creamy curries.
South India's Fiery Pickles
Down south in Andhra Pradesh, Tamil Nadu, Karnataka, and Kerala, mango pickles are hot and zesty. Each spot has its own twist, shaped by local spices and ways of cooking.
Andhra's avakaya is a star. It uses big mango chunks or whole small ones, mixed with red chili, mustard powder, and fenugreek, all soaked in sesame oil. It's super spicy and gritty, perfect with rice and a dollop of ghee.
Tamil Nadu makes mangai thokku, a grated mango pickles cooked with chili, turmeric, and mustard seeds in sesame oil. It's thick like jam and not too oily, so it's good with idli, dosa, or even on bread.
Karnataka's mavinakayi pickle is lighter, with tiny mango bits, green chilies, and mustard seeds in coconut oil. It's mild and pairs well with rice.
Kerala's kadumanga uses small mangoes soaked in saltwater, then spiced with chili, garlic, and mustard. A splash of vinegar or tamarind makes it extra sour, and coconut oil gives it a coastal vibe. It's awesome with fish curry and rice.
West India's Sweet and Spicy Mix
In Gujarat, Maharashtra, and Rajasthan, mango pickles blend sweet, spicy, and sour tastes. Gujarat's chhundo is a sweet treat—grated mangoes cooked with sugar, cumin, and a bit of chili. It's sticky and goes well with thepla or roti. Another Gujarati kind, methia keri, uses fenugreek and mustard for a spicier bite.
Maharashtra's kairi lonche is tangy, with chopped mangoes, mustard seeds, and chili in mustard oil. Some add jaggery for a sweet touch, matching the state's love for sweet-sour combos. It's a hit with vada pav or thalipeeth.
Rajasthan's pickle is fiery, with big mango pieces in red chili, fennel, and mustard seeds, drowned in mustard oil. The desert heat means they use lots of oil to keep it good, and it's tasty with bajra roti or dal baati.
East India's Simple Pickles
In West Bengal, Odisha, and Bihar, mango pickles use less oil and local spices like panch phoran—a mix of cumin, mustard, fennel, nigella, and fenugreek seeds.
West Bengal's aam tel is oily but balanced, with cubed mangoes, panch phoran, chili, and turmeric in mustard oil. It's great with rice and fish.
Odisha's ambula is dried mango slices soaked in spices and mustard oil. It's chewy and used in coastal meals.
Bihar's pickle is like the north's but adds black pepper and garlic for a warm, strong flavor. It's a must with litti chokha.
Northeast India's Fresh Pickles
In Assam, Meghalaya, and Manipur, pickles are simple but bold. Assam's version has green chilies, mustard seeds, and mustard oil for a tangy, spicy taste. Some add bamboo shoots for something different.
Meghalaya uses local mangoes with black pepper or super-hot bhut jolokia chilies. These pickles are light on oil and go with rice or meat. Manipur might mix in fermented stuff, matching their love for preserved foods, and it's eaten with sticky rice.
How They're Made and Kept
Everywhere in India, people pick hard, sour mangoes. They peel and chop them, or keep them whole, depending on the style. Salt pulls out water, then spices and oil go in. In the north and west, they sun-dry the mix to make it last. South Indian pickles might be cooked or soaked in brine. Mustard, sesame, or coconut oil changes by place, and every family has its own spice mix.
Pickles go in glass or clay jars to stay fresh. Stirring them and giving them some sun keeps them tasty. Some get better after weeks, as flavors mix, while others are ready fast.
Why Pickles Matter
Mango pickles are more than food—they're part of India's heart. Made when mangoes ripen in summer, they carry family secrets and local pride. Shared at festivals, weddings, or daily meals, they bring people together. Each jar holds stories of home and tradition.
FAQs
What's the key thing in mango pickles?
Green, unripe mangoes give the sour taste everyone loves.
Why use mustard oil in mango pickles?
It keeps the pickle fresh and adds a strong, sharp flavor.
How long do mango pickles last?
In tight jars with enough oil and salt, they can stay good for months or a year.
Are all pickles hot?
Not always—some, like Gujarat's chhundo, are sweet or mild.
Can you skip oil?
Oil's usual, but some use vinegar or saltwater, though they don't last as long.
What goes with pickles?
They're great with rice, flatbreads, lentils, curries, or snacks like idli.
Why do pickles taste better later?
Over time, the spices, oil, and mangoes blend for a deeper flavor.
Conclusion
Mango pickles show off India's amazing food variety, with each place adding its own spin. From Andhra's spicy avakaya to Gujarat's sweet chhundo, they bring bold tastes and memories to every meal. Whether with rice or a snack, these pickles are a piece of India's soul, made with love and tradition.
