Mango pickle

The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after anaerobic fermentation. Pickles are main side dishes and many varieties of vegetables are used. However, raw mango or tender mango is the most popular variety of fruit used for pickling. There are multiple varieties of mango pickles prepared depending on the region and the spices used but broadly there are two types: whole baby mango pickles and cut mango pickle. Whole baby mango pickle is a traditional variety very popular in Southern India and uses baby mangoes that are few weeks old. There are special varieties of mangoes specifically used just for pickling and they are never consumed as ripe fruit. Baby mangoes are pickled using salt, vegetable oil and a blend of hot spices, in a very careful process which ensures pickles are preserved for years.[2]

Cut mango pickle

A plate of Pakistani mango pickle

Homemade mango pickle

This is ideally prepared using a special variety of mango that can stay crisp for longer periods when pickled. This variety of mango is specially bred and grafted for use. However, most raw mango varieties can be pickled if quality is not a concern. One of the most popular kind of mango pickles is called the "Avakaya", also known as "Urakaya" and it is known for its spice and flavor. It is usually eaten with plain white rice or on the side with other flavored rice items like a hot sauce and is a staple of meals in southern India, especially in the state of Andhra pradesh.

In Pakistan, mango cultivars such as the Sindhri are a staple in the production of mango pickles.[3]

This is a variation where mangoes are grated to produce a chutney-like pickle.

Kadumanga – a special kind of mango pickle from Kerala, India, made from tender mango

This is a variation of mango pickle. This kind of pickle is made from tender mango.[4] The small mangoes are collected when the mangoes just start to grow. In this pickle the mango is not cut into pieces; the whole mango is prepared as a form of pickle.

• Burong mangga
• Chhundo – Kind of Indian pickle from Gujarat
• Indian cuisine – Culinary traditions of India
• Mixed pickle – Pickles made from a variety of vegetables mixed in the same pickling process
• Pickled fruit – Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar
• Pickling – Procedure of preserving food in brine or vinegar
• South Asian pickles