Mango pickle: Exploring its history, variations, and cultural significance

By Anujj Trehaan

Feb 26, 2025

08:20 am

What's the story

Mango pickle, a staple in countless households, particularly in India, imparts a tangy, spicy kick to meals.

This article delves into its history, regional variations, cultural significance, and tips for homemade goodness.

From the ancient hearths of South Asia to the bustling kitchens of the world, the journey of mango pickle is as layered as its flavors.

Origins

The art of pickling mangoes, a tradition spanning over 4,000 years in South Asia, is referenced in ancient texts.

These scriptures detail the process of preserving food, including mangoes, in salt and oil.

This method extended the shelf life of seasonal fruits and added a burst of flavor to meals.

This practice, as it spread along trade routes, influenced diverse adaptations across different cultures.

Variations

Believe it or not, there are over 100 types of mango pickles in India, with each region boasting its own special recipe.

Take Andhra Pradesh, for example, they're known for their spicy avakaya pickle.

On the other hand, Gujarat leans toward a sweeter variety called chundo.

These regional variations showcase the adaptability of mango pickle and how it can be transformed by local ingredients.

Tradition

Mango pickle isn't just a condiment, it's a cultural tradition and a piece of family history for many communities.

Making pickle is a communal affair, with recipes passed down through generations like cherished family heirlooms.

It signifies the advent of the Indian summer and evokes a sense of nostalgia and longing for home and childhood memories in people across the globe.

DIY

The process of making mango pickle is as gratifying as eating it. Opt for firm green mangoes for their high acidity.

Utilize top-notch mustard oil for that authentic touch. Keep jars and utensils dry to avoid spoilage.

Be patient; let the pickle mature for three weeks. The wait is worth it for those developed flavors!