Pickles in Indian families are not something that has been consumed as a side dish or added to recipes-they are a tradition going down generations. While there are many types of pickles, sweet mango pickles are special in the hearts of many people. Sweet and slightly sour, sweet mango pickle is a favorite in every region in India. What makes this pickle so popular, and not to mention the different names that it is known as across the different parts of India? Why enjoyed without much reservation as a completely Indian condiment? Let’s explore this on the blog.What is Mango Sweet Pickle?
Mango Sweet pickle, or meetha aam ka achaar, is quite a mouthwatering combination of raw mangoes, jaggery, or sugar, and a mix of spices. It is contrary to the fiery and more commonly made spicy pickles, but it enjoys an edge of balancing sweetness with the hot touch of spicy mustard seeds, fennel seeds, and red chilli powder.
The highlight of mango Sweet pickle is that it maintains a balance of its flavours. Raw mangoes being sour in nature complement jaggery to have a rich, syrupy base that is not too sweet or too spicy. So it makes a fitting accompaniment to a wide variety of dishes, giving one comfort and nostalgia with each bite.
Regional Names for Mango Sweet Pickle:
In such a diverse culinary culture as India, the mango Sweet pickle is famously known by so many names with slight variations in preparation.
North India –Â Commonly referred to as aam ka meetha achaar or gur ke aam ka achaar. This version tends to be more sweeter and less spicy due to the use of jaggery in it. It’s taken up with relish by those who prefer milder tastes.
Gujarat: This variety is dominated by shredded mango Sweet pickle known as chhundo. It is widely consumed with theplas and snacks and balances in between sugary sweetness and sour tastes.
Maharashtra: The one that is prevalent in the Maharastra region is known as sakhar aam, which is slightly spicier than the mango Sweet pickle but has a taste of sweetness to it. It goes well with both rice and chapati.
South India:Â Here, it is known as manga thokku or maavudu. Here the pickle is hot but still has a sweet undertone; thus it forms a great accompaniment with curd rice or any other dish.
Those regional differences indicate variations in the pickle, but at its core, it is that same relished condiment: mango Sweet pickle.
How Mango Sweet Pickle is made
Mango sweet pickle is made with a very straightforward process, though recipes may vary minutely based on regions. Raw mangoes are peeled and sliced or grated. They are then mixed with a mix of spices such as cumin, mustard seeds, and red chilli powder.
Then there’s jaggery or sugar added to the pickle its own flavouring, but these add a real magic to the pickle. After leaving the mixture for some time, the spices mingle with the flavour of mango slices, and as the jaggery melts and thickens into this really rich syrup, the pickle turns out to be more flavourful. Though usually stored in jars, it is left to mature making it even deeper in flavour.
A mango Sweet pickle goes with almost everything, so it is best used lavishly. Some the- works out well:
It gives a great complement to curd rice in South India as it brings mild flavors.
Mango sweet pickle lasts long. Thus it becomes a staple in Indian households throughout the year. This pickle at the same time brings sweetness and spice that will make people of all ages gratify. Its simplicity to elevate simple meals makes it a staple feature at the dining table.It is also a nostalgic recipe for many as they are always passed on from generation to generation, and families make large batches during mango season to ensure they have enough throughout the year.
Conclusion: A Timeless Pickle with Many Names
Be it chhundo, sakhar aam, or manga thokku, this Indian mango sweet pickle surely has a great universal appeal wherein all would enjoy it. Have your chutney pleasantly sour and sweet; nothing else really matters when mango sweet pickle is the delight.
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