INGREDIENT

• Mango (Ramkela Aam)
• Fennel seeds (Sauf)
• Mustard oil (Sarso ka tel)
• Fenugreek seeds (Methi dana)
• Yellow mustard (Pila sarso)
• Red chilli powder (Lal mirch powder)
• Kalonji (Nigella seeds)
• Asafoetida (Hing)
• Chilli flakes (Mirch ke tukde)
• Turmeric (Haldi)

• SHELF LIFE

• To ensure that the Punjabi 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
• To ensure that the Punjabi 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

• 

• KNOW YOUR PICKLE

• Farmdidi Punjabi Mango Pickle (Punjabi Aam ka Achar) is made with the traditional ‘Ramkela’ variety of mango, known for its exceptional flavor in North Indian pickles.Large pieces of raw Ramkela mango are mixed with roasted spices such as kalonji (nigella seeds), methi dana (fenugreek seeds), saunf (fennel seeds), chili flakes, and hing (asafoetida). These are combined with pre-heated, wood-pressed mustard oil.

  The mixture is then sun-dried in sterilized Barnis (ceramic jars), allowing slow, controlled maturation that enriches the flavors, resulting in an authentic, homemade Punjabi style aam ka achar taste. The unmistakable aroma of this pickle speaks to its authenticity.

  Also, don’t miss trying our traditional mango pickle made with sunflower  oil.