From North to South: A Guide to Regional Variations of Mango Pickles in India

Mango pickle is a popular condiment in India, with several regional varieties. Following are some of the most popular regional mango pickle varieties in India:

Pickles of various regions:

• North India : Mango pickles are traditionally produced in northern India with unripe, firm mangoes. Mangoes are sliced into little pieces and combined with spices such as cumin, fennel, mustard, and fenugreek. After that, the pickle is left to develop in the sun for many days.
• South India : Mango pickles are commonly produced in the southern states of India using completely ripe mangoes. Mangoes are chopped into thin slices and tossed with spices such as red chilli powder, turmeric, and mustard. After that, the pickle is left to develop in the sun for many days.

Different pickles that are common in various states in India:

• Gujarat: Mango pickles are commonly created in the western state of Gujarat using a blend of sweet and sour mangoes and some of the popularly known ones are Gor, Keri, Chunda. Even though our Mango Pickle is a gujarati recipe, it is loved by all and here is how it is made. Mangoes are chopped into little pieces and combined with spices such as Red chilli powder, Kalonji , Saunf, Yellow mustard, Turmeric. The pickle is then let to ripen in the sun for a few days. We also offer Mango Chutney that is a beloved fan favourite.
• Maharashtra : Mango pickles are commonly created in the Indian state of Maharashtra using green mangoes sliced into thin slices and blended with a variety of spices such as mustard, fenugreek, and chilli powder. After that, the pickle is left to develop in the sun for many days. In Maharashtra, kairi che lonche, or raw mango pickle, is more of a side dish than a small condiment, and each family has its unique recipe for it.
• Andhra Pradesh: Mango pickles are commonly created in the southern state of Andhra Pradesh using a blend of raw and ripe mangoes and this blend is popularly called pachadi in the region. The known variety of pachadi ones are Avakaya, magaya. Mangoes are sliced into little pieces and combined with spices such as chilli powder, mustard, and fenugreek. After that, the pickle is left to develop in the sun for many days.
• Tamil Nadu: Mango pickles are commonly produced in the southern state of Tamil Nadu. Maavadu or Vadu Mangai is an unique and traditional pickle dish of the region which is made from soft raw mangoes. These petite, soft mangoes are pickled whole with a spice mixture that includes red chilli powder, turmeric, and mustard. After that, the pickle is left to develop in the sun for many days.

Generally, mango pickle is a popular condiment throughout India, with each area having its own twist on the recipe.

Our mango pickle is produced with the freshest, highest-quality ingredients and a carefully selected combination of spices to bring out the best in the mangoes.

We pickle the mangoes using traditional methods, ensuring that they preserve their inherent flavour and texture while absorbing the acidic, spicy characteristics of the pickling solution. You can read more about how the pickles are made at The Little Farm Co.

One of the things that distinguishes our mango pickle is the care and attention that goes into each jar. Our spices are also meticulously selected and combined to provide a distinct and delectable flavour profile that you will not find anywhere else.

Stay tuned we'll be coming up with a lot more variety.

Our mango pickle is versatile and may be used in a variety of applications. It goes well with rice and curries, but it may also be used to add flavour to sandwiches, wraps, and salads. It's also delicious as a pizza topping or a dip for chips!

We are proud of our mango pickle, and we believe you will enjoy it as well.
Try a jar today and see the difference that high-quality ingredients and time-honored techniques can create.