Purity Guaranteed
100% Traceable to Himalayan Farmers
Traditional Himalayan Mango Pickle (500gm)
Sourced from the heritage mango groves in the lower Himalayan valleys, our Mango Pickle is a celebration of summer. We use 'Ramkela' and wild mountain mangoes that are firm and tangy. Hand-cut and sun-dried, these mango chunks are marinated in cold-pressed mustard oil with cracked fenugreek, nigella seeds, and a secret blend of Kumaoni spices. It is aged in ceramic jars (Martabans) to develop a deep, complex tartness that commercial pickles simply cannot replicate.
Standard delivery: 3-5 business days
Health Benefits
- Rich in Vitamin A and K, supporting eye health and bone strength.
- Probiotic-rich due to natural fermentation in ceramic jars.
- Free from synthetic acetic acid or artificial preservatives.
Traditional Preparation
The perfect companion for Dal-Chawal. For a true Kumaoni experience, pair it with Mandua (Finger Millet) rotis and a side of fresh mountain curd. The oil from the pickle can also be drizzled over steamed vegetables for an instant flavor boost.
Customer Experience
“This is exactly how my grandmother used to make it. The mango pieces are so flavorful!”
“Best mango pickle I've had in years. Not too salty, just the right amount of spice.”
“Very authentic. The mustard oil used is clearly high quality.”
Frequently Asked Questions
Does this pickle contain synthetic vinegar or acetic acid?
No. Our Himalayan Mango Pickle is 100% natural. The tanginess comes from the natural acidity of the mountain mangoes and the traditional sun-curing fermentation process.
What is the significance of using ceramic jars (Martabans)?
Ceramic is non-reactive and maintains a stable temperature. Aging the pickle in Martabans allows for slow, natural fermentation, which preserves the nutrients and develops a deep, authentic flavor that plastic or glass cannot achieve.
How long is the shelf life of this pickle?
Since it is preserved naturally in cold-pressed mustard oil and salt, it has a shelf life of 12-18 months. However, we recommend consuming it within 12 months for the best flavor and texture.
Why is there a layer of oil on top of the pickle?
The mustard oil acts as a natural preservative by creating a barrier against air and moisture. Always ensure the mango pieces stay submerged in the oil to prevent spoilage.
Is this pickle very spicy?
It has a medium spice level. We focus more on the 'Khatta' (tangy) and aromatic profile of Himalayan spices like fenugreek and nigella seeds rather than extreme chili heat.