Gavran Mango Pickle | गावरान कैरी लोणचे

Our Gavran Mango Pickle brings the tang of native raw mangoes, aromatic spices and cold-pressed groundnut oil to everyday meals. Firm mango pieces and a mustard-led seasoning give this traditional Kairi Lonche its distinctive bite. Enjoy a small spoonful with dal-rice, bhakri, chapati or paratha.

In Satara, Asha Jadhav and her group of local women artisans prepare this pickle using a traditional homemade recipe. The existing product story describes hand-cutting and sun-curing the mangoes before blending them with spices, saindhav salt and groundnut oil. This is their Gavran mango recipe, made by a different maker from our Raw Mango Pickle.

Key Highlights & Benefits

• Cold-Pressed Groundnut Oil: The sticker specifies 100% cold-pressed groundnut oil, which carries the mango and spice seasoning.
• Gavran Raw Mangoes: Native mangoes bring the characteristic tang and firm texture.
• Traditional Spice Blend: Mustard, red chilli, fenugreek, fennel, nigella, coriander and hing create a layered, aromatic flavour.
• Women-Led Preparation: Handmade by Asha Jadhav and a group of women artisans.
• No Artificial Preservatives: As stated on the sticker.

• Ingredients: Gavran raw mango, cold-pressed groundnut oil, mustard dal, coriander seeds, jeera (cumin), cloves, black pepper, red chilli powder, dry Kashmiri chilli, fenugreek (methi) seeds, turmeric powder, saindhav salt, hing (asafoetida), white sesame, nigella seeds and fennel seeds.
• Shelf Life: 12 months from the date of manufacture, not from opening. Follow the manufacturing and expiry dates on your pack.
• Allergen Information: Contains mustard and groundnut oil. The sticker states that it is processed in a facility that also processes wheat, soybean, mustard, celery, nuts and dairy. White sesame is also listed among the ingredients.

Approximate values from the product sticker, per 100g. Serving size: 5g.

*%RDA values are reproduced from the sticker for a 5g serving. Recommended Dietary Allowance is calculated on the basis of 2000 kcal energy for a moderate adult, as stated on the sticker. A dash means no %RDA is printed for that nutrient. Refer to your pack for the complete declaration.

Asha Jadhav, Our Maker from Satara

At 50, Asha Jadhav balances the responsibilities of her home with running her food-making enterprise in Satara. Alongside caring for her household, she leads work that provides employment to more than 20 women, bringing a shared love of traditional cooking into their everyday livelihoods.

For PIP AGRO, Asha Tai and her team make a varied range of chutneys, festive Diwali faral and several kinds of pickles. Each recipe has its own character, yet there is a familiar thread running through them: the warmth and flavour of food made in an Indian home kitchen.

What keeps us coming back to her food is the taste. Across such a varied range, her recipes remind us of our grandmothers’ cooking, the traditions of the Indian kitchen and the flavours we grew up with. It is that feeling of home, as much as the individual recipe, that we want to share with you.

Behind these familiar flavours is Asha Tai’s daily effort, balancing home and work while creating opportunities for other women in Satara. We are proud to bring her food to your table and share the story of the women who make it.

Why We Choose Cold-Pressed Groundnut Oil

The oil is an important part of this recipe, not an afterthought. Cold-pressed groundnut oil brings together the mango, mustard and spices, carrying the seasoning through the pickle. The sticker specifically identifies this oil and states that no artificial preservatives are used.

A Traditional Recipe, Made with Care

Saindhav salt balances the mango’s tang, while mustard, fenugreek, chilli, coriander and the other seasonings each bring their own character. This is Asha Jadhav’s group’s Gavran mango preparation, distinct from the Raw Mango Pickle made by Anuradha Tillu.

• Homestyle Flavour: Tangy mango, aromatic spices and groundnut oil in a traditional Maharashtrian recipe.
• Handmade by Women Artisans: Prepared by Asha Jadhav and her group in Satara.
• Cold-Pressed Oil: Made with the groundnut oil specified on the sticker.
• No Artificial Preservatives: As declared on the product sticker.

1. The Classic Way: Serve a little alongside puran poli, hot bhakri or varan-bhaat.

2. In a Lunchbox: Pair with roti-sabzi or add a little mango and masala to a cheese sandwich.

3. At Breakfast: Enjoy with methi thepla, aloo paratha or crisp dosa.

4. As a Dip: Mix a little pickle masala into curd for a tangy accompaniment.

5. For Achari Flavour: Use a little spiced oil from the jar in dal or stir-fried potatoes.

• Keep Cool and Dry: Store in cool, dry, hygienic conditions away from sunlight, as directed on the sticker.
• Keep Tightly Closed: Close the lid securely after serving. If transferring, use a clean, completely dry, airtight food-grade container.
• Use a Dry Spoon: Keep water out of the jar.
• After Opening: Refrigerate in an airtight container to maintain freshness.
• Follow the Pack Dates: Shelf life is 12 months from the date of manufacture. Opening does not start a new shelf-life period; follow your pack’s expiry date.