Raw Mango Pickle | कैरी लोणचे

A spoonful of tangy raw mango, aromatic spices and wood-pressed groundnut oil brings the familiar taste of homemade pickle to your plate. Our Raw Mango Pickle pairs the bite of sun-cured mango with mustard, red chilli, fenugreek and a traditional seasoning blend. Serve a small portion alongside dal-rice, curd rice, bhakri or paratha.

65-year-old Anuradha Tillu, a retired Navy officer with a passion for preserving authentic Indian flavours, handcrafts this pickle in small batches. Fresh raw mangoes are carefully cut and sun-cured, mixed with spices and saindhav salt, then immersed in wood-pressed groundnut oil. The choice of oil is central to why we make this pickle: a traditional mango pickle prepared in wood-pressed groundnut oil, with care given to every batch.

Key Highlights & Benefits

• Made with Wood-Pressed Groundnut Oil: This is the oil we choose for our raw mango pickle, bringing together the mango and spice mixture in a flavourful oil base.
• Tangy Raw Mango: Sun-cured mango pieces give the pickle its characteristic tang and bite.
• Traditional Spice Blend: Mustard, chilli, fenugreek, fennel, nigella and asafoetida create a layered, aromatic flavour.
• Handcrafted in Small Batches: Prepared by Anuradha Tillu using a traditional homemade recipe.
• No Artificial Preservatives: As stated on the product label.

• Ingredients: Raw mangoes, wood-pressed groundnut oil, mustard dal, red chilli powder, turmeric powder, saindhav salt, fenugreek, fennel seeds, asafoetida (hing) and nigella seeds.
• Shelf Life: 12 months from the date of manufacture. Refer to the manufacturing and expiry dates printed on your pack; opening does not start a new shelf-life period.
• Allergen Information: Contains mustard and groundnut oil. The label states that it is processed in a facility that processes products containing wheat, mustard, peanuts, nuts and dairy.

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

*%RDA values are reproduced from the product 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 nutrition declaration.

The Hands Behind Our Raw Mango Pickle

65-year-old Anuradha Tillu is a retired Navy officer whose passion for traditional Indian food continues in her pickle-making. She prepares our raw mango pickle by hand, using a homemade recipe and small-batch preparation.

The preparation starts with cutting and sun-curing raw mangoes. The mangoes are then blended with aromatic spices and saindhav salt before being immersed in wood-pressed groundnut oil. Each stage contributes to the tangy, spice-led flavour of the finished pickle.

Why We Choose Wood-Pressed Groundnut Oil

For PIP AGRO, this pickle begins with a deliberate choice of oil. We make it in wood-pressed groundnut oil, pairing it with raw mango and a traditional spice blend. It is this combination, together with Anuradha’s hands-on preparation, that we want to bring to your everyday meals.

A Traditional Recipe, Made with Care

Mustard, red chilli, turmeric, fenugreek, fennel, nigella and hing bring their own character to the recipe. Saindhav salt balances the mango’s tang, while the groundnut oil carries the seasoning through the pickle. The pack states that no artificial preservatives are used.

• Made with Wood-Pressed Groundnut Oil: This is the oil we choose for our raw mango pickle, bringing together the mango and spice mixture in a flavourful oil base.
• Tangy Raw Mango: Sun-cured mango pieces give the pickle its characteristic tang and bite.
• Traditional Spice Blend: Mustard, chilli, fenugreek, fennel, nigella and asafoetida create a layered, aromatic flavour.
• Handcrafted in Small Batches: Prepared by Anuradha Tillu using a traditional homemade recipe.
• No Artificial Preservatives: As stated on the product label.

1. With Dal-Rice: Serve a small spoonful alongside warm dal and rice for a tangy contrast.

2. With Bhakri or Chapati: Add to a simple meal of bhakri, chapati and vegetables.

3. Alongside Parathas: Pair with plain or stuffed parathas and curd.

4. With Curd Rice or Khichdi: Use a little pickle to add spice and tang to a mild meal.

5. In Your Lunchbox: Pack a small portion separately in a tightly closed food-safe container.

• Keep Cool and Dry: Store in cool, dry, hygienic conditions away from sunlight.
• Keep Tightly Closed: Close the lid securely after serving. If transferring, use a clean, completely dry, airtight food-grade container.
• Use a Dry Spoon: Serve with a clean, dry spoon and 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 manufacture, not from opening. Check the manufacturing and expiry dates on your pack.