History of Mango Pickle
Mango pickle reminds me of my “Nani ka Ghar” (my mom’s maternal home). I come from the Vidarbha region of Maharashtra, and every summer, when we visited her, she would serve this amazing mango pickle, also called keri lonche, with Jowar Bhakri (millet chapati) along with Peetla (a famous Maharashtrian curry made with besan, or gram flour). I always cherished the pickle, and its taste resonated with my grandmother’s love.
My grandmother’s mango pickle was made using groundnut oil, black mustard seeds, and yellow mustard seeds. I am not sure what her secret ingredients were, but if you ask me, I would say it must have been her love.
While working in Pune, I couldn’t find that same taste from existing pickle makers. I started checking for mango pickle online. Since I am a health-conscious person, I wanted to ensure that pickles didn’t have preservatives and were made with homelike ingredients, especially with the same oil which my mother uses for home.
Oil used in Mango pickle available in stores and Kiranas
In search of my grandmother’s pickle, I first went to a Kirana store near me. As I started reading the labels on pickles available in the market, I came across the type of oil used in them. I was surprised to see that many brands did not mention the oil type at all, and even when they did, it was either palm oil or cottonseed oil.
While we are aware of the health implications of palm oil, I had never come across cottonseed oil being used in households. However, I learned that it is much cheaper in India, which explained its presence in pickles. I also discovered that some pickle brands highlighted the use of Class 2 preservatives. I wasn’t sure what that meant, but it certainly sounded like heavy preservatives were being used in those pickles.
I called my mom and asked her what oil she uses for daily cooking. She told me she uses sunflower oil or groundnut oil, but I couldn’t find any brand in the market offering pickles made with these oils.
Disappointed, I came home and started searching online to see if I could find something authentic.
Rich history of Mango Pickle in India
Mango pickles are not just about grandmothers—almost every Indian grandmother has made pickle for their family. It’s a tradition passed down through generations, bringing both taste and nostalgia to our meals.
As I delved deeper, I was surprised to learn that mango pickles have a rich history—they are even mentioned in ancient texts. The Kannada text "Lingapurana of Gurulinga Desika" (1594 CE) describes over 50 types of pickles. The Mughal era introduced Murabbas into our culture by using sugar, and travelers like Ibn Battuta documented the use of pickled mangoes and green ginger in Indian meals.
Even ancient Ayurvedic texts recognize pickles (Achar) as a way to preserve food, enhance flavors, and aid digestion. The Charaka Samhita and Sushruta Samhita describe how pickles act as probiotics, supporting not just digestion but also boosting immunity.
Diversity of Mango Pickle of India
I went through some online websites and was surprised to see some amazing brands, like FarmDidi.com, selling a variety of mango pickles. There were brands from North to South, and I was amazed by the diversity of mango pickles in India.
1. Keri Lonche from Maharashtra (Groundnut or Sunflower Oil)
My personal favorite—just the way my Dadi makes it in the Vidarbha region, Maharashtra. It is made using the Gavran mango variety and seasoned with black mustard seeds.
2. North Indian Mango Pickle in Mustard Oil
As my North Indian friends call it—“Aam ka Achar.” This pickle is made using the Ramkela mango variety, which is grown in the northern belt. I noticed that mustard oil is the primary oil used in these pickles. The recipe is quite similar across Punjab, Rajasthan, Delhi, Uttar Pradesh, and Haryana.
3. Sweet Mango Pickle with Mustard Oil or No Oil
Also called Gor Keri in Gujarat, this is made using mustard oil. I found that sweet mango pickles with jaggery and no oil are also quite popular in Uttar Pradesh and Rajasthan.
4. Goan Mango Pickle (Goa & Konkan Region) with Coconut Oil
This pickle is made using raw mangoes from the Konkan region, along with Goan vinegar and coconut oil.
5. Avakaya from Andhra Pradesh & Telangana (Sesame Oil)
A fiery hot, tangy pickle with added garlic, made using sesame or groundnut oil.
6. Maavadu from Tamil Nadu & Kerala (Sesame Oil)
Not just regular mangoes, but baby mangoes are used in this pickle, along with mustard seeds, red chili powder, and turmeric.
7. Kadumanga from Kerala (Coconut Oil)
Made using raw mangoes, mustard seeds, fenugreek, and green chilies.
8. East Indian Mango Pickles with Mustard Oil
A famous mango pickle from this region is Aam Kasundi, popular in West Bengal, Odisha, Assam, and Bihar.
Though the recipes, mango varieties, and spices differ across regions, one thing remains the same—none of these pickles contain preservatives. And no one uses palm oil or cottonseed oil in these pickles.
So, I was excited to find that FarmDidi has my Nani’s pickle—Keri Lonche. But after learning about the different oils used, I became curious about how they impact my health.
Which oil is best to consume?
My grandmother always said - "Eat what belongs to where you belong."
Eating locally or regionally sourced food has so many benefits—it aligns with your body’s natural adaptation to the local climate, preserves traditional food wisdom, and supports local farmers and artisans.
For example, in Maharashtra, using groundnut or sunflower oil in pickles makes sense because these oils have been traditionally used in the region for centuries. Similarly, mustard oil in North Indian pickles and sesame oil in South Indian varieties aren’t just about taste—they’re deeply rooted in regional agricultural practices and health benefits suited to the climate.
Let’s see what Science says
Saturated fats are typically linked to heart disease. A healthy oil should have more MUFA (Monounsaturated Fat) and less PUFA (Polyunsaturated Fat). MUFA-rich oils are more stable, resisting oxidation and breakdown, making them beneficial for heart health.
I've tried to summarize this in the best way possible, and from the fatty acid composition perspective, mustard oil clearly ranks first. Choosing between sesame oil and groundnut oil is tough, as both have their benefits. The same dilemma applies to sunflower oil and coconut oil.
But one thing is certain—a big NO to palm oil! It is the worst option available in the market.
Of course, apart from fat composition, there are other factors to consider when selecting the right oil, which I haven't covered here.
What oils should be avoided in mango pickles?
While I learned that olive oil and castor oil are considered very healthy. After consulting some experts I learnt following
Olive oil is not compatible and suitable for Mango Pickle
1. Not Suitable for Pickling: Indian pickles require oils that can withstand prolonged exposure to spices, salt, and fermentation. Olive oil has a low smoke point and is prone to oxidation, which can cause rancidity over time.
2. Taste Mismatch: Olive oil has a strong, slightly bitter taste, which doesn’t complement the bold, spicy, and tangy flavors of Indian pickles as well as mustard or sesame oil.
Castor oil is not meant for Mango Pickle
3. Thick & Sticky Texture – Castor oil is much thicker than other edible oils, which can affect the pickle’s texture and mouthfeel. It may not coat the mango pieces evenly.
4. Strong Laxative nature – Castor oil is known for its laxative effects. Consuming it in large quantities (as needed for pickling) could lead to digestive discomfort.
Conclusion
Thanks once again to my grandmother! While searching for her pickle, I ended up gaining valuable knowledge about food in general.
I finally chose FarmDidi Homemade Mango Pickle for myself, as it resonated the most with my grandma’s recipe. And for my Delhi wali girlfriend, I picked FarmDidi Punjabi Mango Pickle—a perfect match for her North Indian taste.
I was also tempted by Avakaya Mango Pickle, which looked incredibly delicious and was described as super spicy. Perhaps next time! 😊