By Garima Johar
March 21, 2024
Making mango pickles in summer has been a tradition in India for centuries. If you’re looking for some new ideas to give a twist to the classic aam ka achaar, here are some of the most acclaimed ways.
Punjabi aam ka achaar is made with raw mangoes pickled with spices like red chilli powder, fenugreek, and mustard seeds that make a sweet and spicy pickle.
Unlike other mango pickles, Andhra Avakaya pickle uses unripe mangoes mixed with gooseberries and fenugreek powder.
If you don’t want a spicy pickle, Bengali aam achaar is a sweet mix made with sliced mangoes, mustard paste, jaggery, and fenugreek seeds.
Gujarati Chundo is too a sweet and tangy pickle made with grated ripe mangoes pickled with jaggery, mustard seeds, and fenugreek seeds.
To add a twist to the classic aam ka achaar, you can add the flavour of ginger to raw mangoes and get a zesty flavour.