Making pickles from whole wholesale raw mangoes is a great way to enjoy the delicious flavor of mangoes all year round. But it can be tricky to get the perfect pickle, so here are some tips and tricks to help you make the best pickles possible. When it comes to pickle recipes, two types of mangoes are generally used: Rajapuri and Desi Keri. For the best pickles, choose crisp, fresh vegetables and drain them as soon as possible (ideally within 24 hours after harvest).
When it comes to pickled cucumbers, the specified pickled cucumbers produce the best results. Stick with cucumbers that are less than 2 inches in diameter. Remember to store the pickle jar in a cool, dry place. To serve, it's best to eat a small portion of the pickle for a week or 15 days in smaller jars or bowls.
Store this jar or bowl on the dining table, kitchen, or refrigerator. Always use a clean, dry spoon when removing pickle from jars. Make sure there is no water or moisture in the spoon, as this can ruin the pickle. It can be prepared with any type of raw sour green mangoes and can be consumed after 3 days of preparation. Mango thokku needs a long time to soak and also needs a lot of cooking, while instant mango pickle is a quick and partial recipe without cooking.
Aam Chunda, Punjabi Aam Ka Achar, Rajasthani Aam Ka Achar, Mavinakayi Uppinakayi, Maagaya, Avakaya and The Vadu mango pickle are some of the best-known varieties of mango pickles manufactured in India. And while you let yourself be carried away by the wonder of sour mango pickle, this Avakaya pickle is another recipe you should try until the mango season is over.
