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Swaadrani

Homemade Mango Pickle | SwaadRani

homemade mango pickle Indian condiment mango pickle
₹300.00
SIZE
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Hyderabad: 2–4 business days. Rest of India: 5–7 days.

♡

Quality-checked every batch. Packed in sealed, leak-proof jars.

INGREDIENTS ⌄
  • Raw Green Mangoes (Kacha Aam): Crisp, sour, and unripened green mangoes are hand-picked at peak maturity, thoroughly washed, and chopped into uniform bite-sized cubes (often retaining the inner shell or guthli for authentic texture).
  • Cold-Pressed Oil (Mustard or Sesame/Gingelly Oil): Used both as a cooking medium and a natural preservative. North Indian variants typically use robust, pungent mustard oil, while South Indian/Andhra styles rely on earthy sesame oil. The oil forms a top layer in the jar to cut off air exposure, ensuring a long shelf life.
  • Split Mustard Seeds (Rai Kuria / Ava Pindi): Coarsely ground or split mustard seeds give the pickle its signature coarse texture, deep flavor profile, and characteristic sharp, tangy undertone as it matures.
  • Fenugreek Seeds (Methi Dana / Methi Kuria): Added either whole or coarsely split. Fenugreek introduces a subtle, pleasant bitterness that balances the intense sourness of the raw mangoes.
  • Red Chili Powder: High-quality, vibrant red chili powder (such as Kashmiri or Reshampatti) is used generously to deliver a rich, fiery color and a balanced heat that kicks in with every bite.
  • Turmeric Powder (Haldi): Essential for its vibrant golden hue and its strong natural antiseptic and antimicrobial properties, which play a major role in the preservation process.
  • Asafoetida (Heeng): A pinch of premium strong hing adds a distinct, savory aroma and deep umami depth, while also aiding digestion.
  • Fennel Seeds (Saunf): Commonly featured in North Indian-style mango pickles to bring a refreshing, sweet aroma and cooling herbal notes to the spice blend.
  • Sea Salt / Rock Salt: Actively draws out moisture from the green mango pieces during the initial sun-drying or mixing phase. Salt acts as the primary natural preservative and binds all the heavy spices together.

The jar that carried summer on the table.

Ripe memories start with unripe fruit: raw green mangoes are cut in the quiet of the kitchen, their sharp freshness filling the air. The spice mix is blended by hand, not measured, only felt—red chili powder, turmeric, split mustard seeds, fenugreek seeds, fennel seeds and asafoetida brought together with sea salt or rock salt. Then the mangoes are combined with cold-pressed oil, such as mustard oil or sesame/gingelly oil, and sealed in a clean, dry glass or ceramic jar to rest and mature slowly. As the pickle settles, the raw mango softens and absorbs warmth, oil and spice, creating the bold, tangy taste of a traditional homemade mango pickle.

It was not just a pickle, it was summer remembered in every spoon.

Ingredients:- Raw Green Mangoes (Kacha Aam) , Cold-Pressed Oil (Mustard or Sesame/Gingelly Oil) , Split Mustard Seeds (Rai Kuria / Ava Pindi) , Fenugreek Seeds (Methi Dana / Methi Kuria) , Red Chili Powder , Turmeric Powder (Haldi) , Asafoetida (Heeng) , Fennel Seeds (Saunf) , Sea Salt / Rock Salt

Making Mango Pickle at Home

This homemade mango pickle is prepared with unripe green mangoes and a traditional spice blend for a spicy, tangy taste. The oil-based preservation method and resting period help the flavours deepen over time, making it a classic Indian condiment to enjoy with rice and everyday meals.

Mango Pickle Recipe Notes

For the best flavour, use clean and dry utensils while serving and store the mango pickle in a clean, dry glass or ceramic jar. Keep it tightly closed so the spices, oil and mango pieces remain well preserved.

 

HOW IT IS MADE

From our kitchen to your table

Farm sourced

Fresh produce bought directly from trusted farms, at the peak of its season.

Patiently prepared

Sun-dried, slow-cooked or matured naturally. Never rushed with high heat.

Cold-pressed oil

Traditionally pressed oils that keep their natural aroma and goodness.

Quality checked

Each batch is inspected for consistency, hygiene and flavour.

Authentic recipes

Recipes rooted in Telugu home kitchens, passed down through generations.

Sealed freshness

Packed in limited quantities so every jar reaches you fresh.

WHO MAKES IT

Made by a real kitchen, accountable to real families

SwaadRani is made in Hyderabad by Pachadi Illu Private Limited — pachadi illu means “the pickle house” in Telugu. Every batch is prepared in limited quantities by our in-house cooks, following recipes from home kitchens. We do not use artificial preservatives or chemical additives, and we answer every question personally.

Hyderabad
WHERE EVERY JAR IS MADE
0
ARTIFICIAL PRESERVATIVES
Small
BATCHES, HAND-PACKED

QUESTIONS

Honest answers

Still wondering?

Our team in Hyderabad replies personally.
support@swaadani.com +91 76750 65428
What makes Swaadrani different?

SwaadRani is about thoughtful preparation. From ingredient selection to final packing, every batch is made in limited quantities with attention to flavour, balance, and quality.

How are Swaadrani products prepared?

Our products are prepared in small batches using fresh produce, carefully selected spices, and cold-pressed oils. Each step is handled with care to ensure consistency and depth of flavour.

Do you use preservatives or additives?

Swaadrani does not use artificial preservatives or chemical additives. We rely on traditional practices and quality

Content reviewed by the SwaadRani kitchen team, Pachadi Illu Private Limited, Hyderabad. Last updated September 2026.