INGREDIENTS

• Mango (Naati aam from villages)
• Mustard seed powder (Sarso seeds)
• Sunflower oil (Suryamukhi Oil)
• Fennel seeds (Sauf)
• Fenugreek seeds (Methi dana)
• Neem leaves (Neem ki pattiyan)
• Red chilli powder (Lal mirch powder)
• Pickle masala (Achar masala)
• Coriander powder (Dhaniya powder)
• Turmeric (Haldi)
• Salt

• SHELF LIFE

• To ensure that the Homemade Mango Pickle stays fresh for as long as possible, store it in a cool and dry place, and don’t forget to refrigerate it. Oh, and one more tip – always use dry spoons while serving. Trust me, it makes a difference!

  Best before: 12 months from the date of packaging

• TEXTURE AND TASTE

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• KNOW YOUR PICKLE

• This traditional mango pickle, similar to dry mango pickle (aam ka sukha achar), is made in a village in Aurangabad, Maharashtra, by Rekha Didi and her Shivai Mahila Bachat Gat.

  We use Gavran Kairi, which has the perfect sourness for making homemade mango pickle. The mango pieces are mixed with premium roasted spices and pre-heated cold pressed sunflower oil, then sun-dried in Barnis (ceremic jar), allowing for slow, controlled maturation that enriches the flavors, resulting in anauthentic, homemade mango pickle taste.

  Neem leaves are added to naturally increase the shelf life. Without a doubt, this is the best mango pickle available online if you’re looking for North-Indian mango pickle we would recommend to try our Punjabi mango pickle which is made in mustard oil.

  For those who prefer a South-Indian (Andhra-style) mango pickle, enjoy our Avakaya Mango Pickle, prepared with groundnut oil and Guntur chillies.