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10 units left
Elephants By The Lake
Cut Mango Pickle - Homemade - 520 GM
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Cut Mango Pickle, a time-honored culinary delight in Indian households, is a vibrant and flavorful condiment made using raw, unripe mangoes that are chopped into bite-sized pieces and carefully preserved with a blend of aromatic spices and natural oils. This traditional pickle, often referred to as
"Avakaya"
in Andhra Pradesh or
"Kadumanga Achar"
in Kerala, is not just a side dish but a symbol of heritage, taste, and seasonal abundance.
The primary ingredient, firm green mangoes, are handpicked for their sourness and crunch. Once washed and sun-dried to remove moisture, the mango pieces are mixed with a generous dose of salt, turmeric, and chili powder—often combined with fenugreek seeds (methi), mustard seeds, asafoetida (hing), and garlic. These spices not only enhance the taste but also act as natural preservatives. Cold-pressed sesame oil or mustard oil is then poured in, creating a protective and flavorful layer that helps the pickle mature over time.
Cut Mango Pickle is known for its intense, tangy-spicy flavor and pleasingly chunky texture. It pairs beautifully with hot rice and ghee, curd rice, parathas, dosas, and even rotis. It’s a beloved staple across South Indian and North Indian cuisines, with each region lending its own unique touch.
Free from synthetic preservatives when made traditionally, this pickle can be stored for months and only gets better with age. Homemade or artisanal versions are often fermented in ceramic jars ( bharani ) under the sun to enhance depth of flavor.
About Farm:
EBTL is a restoration effort in Tamil Nadu by Rain matter Foundation. It spans 68 acres of undulating land between a forest and the CT Palli village near Veppanapalli town in Krishnagiri district.
These mangoes will be at raw to semi-ripe stage. Since these are allowed to ripen by keeping them in rice straw each fruit will be at a varying stage of ripening. Ripe mangoes will have an aroma and will turn orangish yellow.
Farm Location: https://bit.ly/2Uamy4c
1 Unit: Pack of 2 x 260 GM
The primary ingredient, firm green mangoes, are handpicked for their sourness and crunch. Once washed and sun-dried to remove moisture, the mango pieces are mixed with a generous dose of salt, turmeric, and chili powder—often combined with fenugreek seeds (methi), mustard seeds, asafoetida (hing), and garlic. These spices not only enhance the taste but also act as natural preservatives. Cold-pressed sesame oil or mustard oil is then poured in, creating a protective and flavorful layer that helps the pickle mature over time.
Cut Mango Pickle is known for its intense, tangy-spicy flavor and pleasingly chunky texture. It pairs beautifully with hot rice and ghee, curd rice, parathas, dosas, and even rotis. It’s a beloved staple across South Indian and North Indian cuisines, with each region lending its own unique touch.
Free from synthetic preservatives when made traditionally, this pickle can be stored for months and only gets better with age. Homemade or artisanal versions are often fermented in ceramic jars ( bharani ) under the sun to enhance depth of flavor.
About Farm:
EBTL is a restoration effort in Tamil Nadu by Rain matter Foundation. It spans 68 acres of undulating land between a forest and the CT Palli village near Veppanapalli town in Krishnagiri district.
These mangoes will be at raw to semi-ripe stage. Since these are allowed to ripen by keeping them in rice straw each fruit will be at a varying stage of ripening. Ripe mangoes will have an aroma and will turn orangish yellow.
Farm Location: https://bit.ly/2Uamy4c
1 Unit: Pack of 2 x 260 GM
Delivery Note:
Expected delivery between Jun 15th (Sun) and Jun 19th (Thu)
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