distinct mango varieties, spices, and techniques that reflect local climate, culture, and taste.

In Punjab, Aam ka Murabba is a sweet preserve made with Kesar or Langra mangoes, simmered in saffron-rose syrup. Gujarat’s Chunda combines grated green mangoes with jaggery and spices for a sweet-spicy chutney.

Avakaya from Andhra is fiery and bold, packed with mustard and red chili, soaked in sesame oil. Maharashtra offers Kairiche Lonche, balancing spice and jaggery, often paired with bhakri.

Vaadu Mangai of Tamil Nadu uses whole baby mangoes, fermented with mustard and salt, creating a sharp, tangy flavor. Rajasthan’s Keri Lunji is sun-dried and pungent, built to last in harsh climates.

From the hills of Himachal, Pahadi Hing Achaar brings a bold hit of asafoetida and sour wild mangoes.

Each pickle holds generations of memory, preserved in oil and spice. In every spoonful, you don’t just taste mango-you taste India.