Description
Our raw mango pickle is traditionally handcrafted by 65-year-old Anuradha Tillu, a retired Navy officer with a deep-rooted passion for preserving authentic Indian flavors. Fresh raw mangoes are carefully cut and sun-cured to retain their natural tang. These are then blended with aromatic spices like red chili powder, turmeric, coarsely ground mustard seeds, fenugreek seeds, fennel, coriander, and nigella seeds, along with a pinch of asafoetida for that signature depth. Saindhav salt is used to balance the taste and preserve the pickle naturally. All the ingredients are then immersed in wooden-pressed groundnut oil to lock in the flavors. Prepared in small batches, this pickle reflects a legacy of traditional homemade craftsmanship and time-honored taste.
Ingredients
- Raw mangoes
- Wooden Pressed Groundnut oil
- Saindhav Salt
- Turmeric powder
- Red chili powder
- Mustard seeds
- Fenugreek seeds
- Asafoetida (hing)
- Fennel seeds
- Nigella seeds
- Coriander seeds
Product Features
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Traditional Recipe: Handcrafted using time-honored methods.
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Natural Preservatives: Made using traditional salt and oil preservation.
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Homemade Quality: Small-batch preparation for authentic taste.
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Natural Ingredients: Combines raw mangoes with traditional spices.
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Authentic Flavor: Sun-cured mangoes for natural tang.
Storage Info
- Store in a cool, dry place away from direct sunlight.
- Once opened, transfer to an airtight container.
- Best before 6 months from the date of manufacturing.
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FAQ
1. What ingredients are used in this raw mango pickle?
This pickle is made from hand-picked raw mangoes, wooden cold-pressed groundnut oil, saindhav (rock) salt, and a traditional mix of natural spices. It contains no artificial preservatives, refined oils, or synthetic additives.
2. Why is wooden-pressed groundnut oil used instead of regular oil?
Wooden-pressed (cold-pressed) groundnut oil is extracted without heat, preserving its natural flavor. It enhances the taste and shelf life of the pickle.
3. What is saindhav (rock) salt?
Saindhav salt is a natural rock salt traditionally used in Indian cooking and pickling.
4. How long does this pickle last, and how should it be stored?
When stored properly in a clean, dry, airtight glass jar, the pickle can last up to 12 months or more. Keep it in a cool, dry place, and always use a dry spoon to prevent moisture-related spoilage.
5. Is this pickle made using a traditional method? What does that involve?
Yes, the pickle is prepared using a traditional sun-curing and slow-fermentation method. Raw mangoes are sun-dried, then mixed with freshly ground spices and matured in cold-pressed oil. This time-honored process develops rich, deep flavors naturally over time.
