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Rajasthani Spicy Mango Pickle
Mango pickles offer a versatile canvas for creating diverse flavor profiles by blending various spice combinations and pickle powders. While my top pick is the South Indian Avakkai Oorugai, I find myself yearning for the Rajasthani keri ka achar, especially when paired with masala rotis or theplas. This delightful pickle also complements my meals, adding a burst of flavor to simple curd rice.
Avakkai Mango Pickle
Aavakkai oorugai, known as raw green mango pickle in English, is a staple condiment prepared in Tamil Nadu households during the summer months, much like in other states. Each family boasts its unique recipe, blending various spices and employing distinct methods of preparation.
Vadu Maanga | Tender mango pickles
Vadu Manga" is a popular pickle from South Indian cuisine, especially in Tamil Nadu. It consists of small, green, unripe mangoes preserved in a brine with various spices. This pickle is known for its tangy and sometimes spicy flavor, making it an excellent accompaniment to many South Indian dishes like curd rice (yogurt rice) or as part of a traditional meal.
