What is the Indian Name for Mango Pickle?

Being one of the favorite specialities in Indian cuisine, Mango Pickle has been a tradition over time and a way of binding Indian nationhood with diversity. In different parts of India, the same pickle, carrying so much culture, goes by various names. There are variations in terms of flavor and name that reflect the rich cultural heritage of India. This article takes you through the different names of Mango Pickles, their flavors, and how so much culture is embedded in making these pickles in Indian households.



The Many Names of Mango Pickles Across India
 

With over 20 official languages and countless dialects, India's diversity echoes even in naming Mango Pickles.

1.  In the indian states of  Rajasthan,Uttar Pradesh,Delhi, Madhya Pradesh, Uttarkhand, Delhi and Bihar, people and locals give Mango Pickles the common name Aam ka Achar 
2.  West Bengal refers to it as Aam-er Achaa Mamidikaya Pachadi 
3. In Tamil Nadu, it's referred to as Maavadu 
4. In Karnataka, it is called Mango Uppinakayi 
5.  In Kerala it is called maangaa achaar
6. In Gujarat it is referred as Keri no Athanu 
7. In Maharastra it is referred as  Aambaye Lonache 
8. In punjab it is called  Aba dā acāra 
9. In assam it is called amor aasar 
10. In Goa it is called Goan Aambade Lonche or Goan Achar




Every name bears an age-old tradition and cultural significance, signifying the use of local ingredients, techniques, and preferences. These are not dictionary words or translations but every name has an account of how the Mango Pickles are savoured and assimilated within the regional delicacies.



Regional Varieties and Flavors of Mango Pickles
 
Mango Pickles come in  range of multiples varieties &  flavors as per the regions - each region adding its own touch to this traditional Indian pickles. The North area of india  p is known for its tangy, spicy Mango Pickles, with flavors induced in it using mustard oil, nigella seeds, and a heap  of aromatic spices. Its fast pungent  and tangy taste goes exceptionally well with parathas and curries.



The character changes in the South. The southern version is sour to tangy and spicy with sesame oil, curry leaves, and red chilli powder. There are flavors imparted upon the Mango Pickles from local spices such as asafoetida and fenugreek belonging to Tamil Nadu and Andhra Pradesh state so well suited with rice and dal.



In Western India, particularly in the province of Gujarat, there are many delicious sweet and spicy mango pickles prepared with the addition of jaggery for sweetness and an array of hot spices. On the other hand, the taste in the Eastern Indian version of mango pickles is much milder; in some cases, jaggery is added as well, and the use of mustard paste as flavoring adds a sweet-tangy taste.



The Tradition and Ritual of Mango Pickles in Indian Homes
 
The processing of Mango Pickles is always done in small batches & passed from generation to generation.It is prepared during the summer season when raw mangoes are in plenty. 



Typically, massive quantities of Mango Pickles are made and kept in ceramic containers that let them ferment and age under the warmth of the sun. The flavors become extremely strong and remain throughout the year; hence, almost every Indian family maintains a batch of these pickles in their pantry shelves.



Conclusion: A Unifying Element in Indian Cuisine
 
Even though the names, preparation processes, and flavors of the Mango Pickles are different, it is still one of the favorite dishes in Indian cuisine. Enjoyed not only in India but have gained popularity worldwide through the Indian diaspora. North Indian Aam ka Achar and South Indian Mamidikaya Pachadi are just two from this chain of Mango Pickles, which also carries one back in nostalgia to something very close to the heart relationships, culture, and bonds. They remind us how food can unite different borders and attach diverse culinary traditions of the Indian community together.