Mango pickle

Mango pickle is a variety of pickle prepared using mango. This is a very popular condiment in South Asia and India. The pickle is made from raw mangoes, which are chopped, dried, and then mixed with salt, red chili powder, and other spices. The mixture is then left to ferment for a few days before it is ready to eat.

Etymology

The term "mango pickle" is derived from the English word "mango", which comes from the Malayalam word "manga". The word "pickle" comes from the Dutch word "pekel", which means brine.

Preparation

The preparation of mango pickle involves several steps. First, the raw mangoes are washed and dried. They are then chopped into small pieces. The chopped mangoes are then mixed with salt and left to dry for a few days. Once the mangoes are dried, they are mixed with red chili powder and other spices. The mixture is then left to ferment for a few days before it is ready to eat.

Varieties

There are many varieties of mango pickle in South Asia and India. Some of the most popular ones include Avakaya, a pickle from Andhra Pradesh, India; Chunda, a sweet and sour mango pickle from Gujarat, India; and Pachranga, a type of mixed pickle from Punjab, India.

Health Benefits

Mango pickle is rich in Vitamin A and Vitamin C, which are essential for maintaining good health. It also contains antioxidants that help to fight against free radicals in the body. However, due to its high salt content, it should be consumed in moderation.

See Also

• List of pickled foods
• Indian cuisine
• Pakistani cuisine

File:WHO Rod.svg This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia

• Cut Mango Pickle
  Cut Mango Pickle
• Error creating thumbnail:
  Mango Pickle
• Error creating thumbnail:
  Mango Pickle
• Mango Pickle Home Made Style
  Mango Pickle Home Made Style
• Mango Pickle in Pot
  Mango Pickle in Pot
• Kadumanga Mango Pickle from Kerala India
  Kadumanga Mango Pickle from Kerala India