| Country of origin | India |
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| Shelf Life | 6 Months |
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| Brand | A P MEPMA |
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| Net Quantity | 1 pack |
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| Additive info | Common Additives in Mango Pickle: Preservatives (Natural): Rock salt, mustard oil, sesame (gingelly) oil, and vinegar (specifically for increasing shelf life). Spices: Red chilli powder (regular and Kashmiri for color), turmeric powder, mustard seeds (often split or ground), fenugreek seeds (methi), asafoetida (hing), fennel seeds (saunf), and nigella seeds (kalonji). Acidifying/Flavoring Agents: Lemon juice, vinegar, or acetic acid. Sweeteners (For Specific Variations): Jaggery or sugar, often added to create a sweet and sour flavor profile (e.g., Aam ka Meetha Achar). Flavor Enhancers: Garlic cloves, ginger, curry leaves, or whole red chilies. |
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| Package Dimension | 5L x 12W x 20H cm |
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| Food type | veg |
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| Manufacturer or packer name | APMEPMA-NELLORE |
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| Manufacturer or packer address | HARNATHAPURAM NELLORE |
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| Ingredients | Mango pickle (Aam ka Achaar) is made from raw, firm green mangoes, mustard oil, salt, and spices. Essential ingredients include fenugreek seeds (methi), mustard seeds, red chili powder, turmeric, and asafoetida (hing). Regional variations add fennel seeds, nigella seeds (kalonji), chickpeas, garlic, or curry leaves |
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| Nutritional information | Key Nutritional Aspects (per 1 tbsp / 15g serving): Calories: ~10-15 kcal Total Fat: ~1g (mainly from oil) Sodium: ~700mg+ (varies by brand, high content) Carbohydrates: 2-3g Fiber: ~0.5g |
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| Instructions | Spicy, sweet, and sour, this homemade Mango Pickle AKA Aam Ka Achar is a must-try Indian condiment. Made with tangy unripe green mangoes, spices, and oil, this pickle elevates the simplest of meals like dal-rice, curd rice, and khichdi, and also has a special place in elaborate thalis. mango pickle in a glass serving bowl Want to Save This Recipe? Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week! Email * Email Address * Save This! By submitting this form, you consent to receive emails from Minstry of Curry LATEST VIDEOS Family Heirloom Recipe I'm super excited to share another gem from my mom's kitchen that I grew up loving-Ambat Goad Lonche! This sweet and sour pickle is a classic, and if you know it, I bet your mouth is already watering! In India, summers meant pickle-making season, and it was a full-on ritual in our home. Unripe green mangoes were bought in bulk, soaked in water, and then expertly sliced using a traditional cutter called Adkitta. The mango pieces were sprinkled with turmeric and left to dry just enough to give them a nice bite. The magic happened with the vibrant red pickle masala-made from split yellow mustard seeds, chili powder, and salt. A generous amount of oil was mixed in to preserve the pickles, allowing them to last all year long. These tangy treasures were stored in special brown ceramic jars, carefully cleaned and dried beforehand. |
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| contact details consumer care | APMEPMA-NELLORE, [email protected] |
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