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Mango pickle
₨ 580.00 – ₨ 900.00
Nepali mango pickle (Aam ko achar) is a spicy and tangy condiment made from raw mangoes, salt, and aromatic spices like mustard seeds, cumin, and chili powder. The mangoes are cut, salted, and left to ferment in mustard oil, creating a flavorful addition to rice or lentils in Nepali cuisine.
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Description
Nepali mango pickle, known as Aam ko achar in Nepali, is a traditional and beloved condiment that plays a prominent role in the cuisine of Nepal. This flavorful and spicy pickle is made primarily from raw mangoes, which are carefully selected for their sourness and firmness. The unique taste of Nepali mango pickle comes from the harmonious blend of natural sourness from the mangoes and the bold, aromatic spices that characterize Nepali cooking.
The process of making Nepali mango pickle begins with selecting the perfect raw mangoes. These mangoes are usually cut into small cubes or large chunks, depending on the preference of the maker. The next step involves salting the mango pieces, which helps to draw out moisture and begins the process of fermentation, giving the pickle its distinctive sour taste.
Additional information
| weight | 500 gm, 1000 gm |
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