Take a flavourful journey through 17 regional mango pickles of India, each crafted with distinct mango varieties and ...

Mango, also known as the 'King of Fruits,' is celebrated for its juicy pulp and aroma. The magic of this fruit is celebrated every year on July 22 in the form of National Mango Day. The tradition ...

Add salt to taste, cool and bottle in sterile jars. There should be sufficient oil to cover the top of the pickle. Add more if necessary. Cover with non-metallic lids and always use a dry spoon when ...

This recipe for Indian-style mango pickle features asafoetid, a dried gum resin from a root plant of the fennel family. Frequently used in Indian cooking, it is sold as a yellow powder and has an ...

The simple mango pickle that can perk up any dish, emerged as a hot favourite, and rightly so. From instant pickle options to tried-and-tested lacto-fermented sun-dried achaars, mango pickles can ...

Other spices [used] in hot pickles include mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, asafetida, dried ginger, dried mango powder, ajwain and panch phoron (or five spice) powder.

Later I would go during summer vacations to my aunt's house in Allahabad (now Prayagraj) and see jars put out on the terrace to mature. It was a wide range from mangoes, chillies, ginger, and lemon.

All Indians have dozens of pickles at their disposal: assorted or mixed pickles, lime, chili, gooseberry — the list goes on. Yet, no pickle is loved by Indians more than mango, the most famous ...