By Devi Poojari
March 26, 2024
Tangy, spicy, slightly sweet but above all – deliciously addictive, are some of the ways to describe the variety of South Indian aam ka achaar. The fragrant and robustly spiced condiments are made in different styles, allowing one to pick from any that might match their preferences.
This unique pickle made with baby mangoes which are bite-sized, is a condiment that is staple in most South Indian homes.
A slow-cooked condiment made by grating raw mangoes, the thokku has a significant tanginess which perfectly complements a cooling portion of curd and rice.
Chunky cubes of raw mango flavoured with mustard powder and garlic, the avakkai is an Andhra-style pickle that has fiery flavours.
Infusing its dried, salted, chewy taste and textures into the pickle, this dried mango variation has a longer shelf life than a standard pickle made using fresh raw mango.
Made with finely chopped raw mango that is tempered with spices, this flavoursome pickle is perfect to satiate sudden cravings.
A versatile mango pickle that has sweet and spicy flavours in equal balance, is not just perfect with dahi-chawal, but also with rotis, parathas and khichdi.