Mango in its ripe form is best enjoyed during the season. ( I am no fan of the preserved pulp varieties). But it is the pickles that give Mango the immortality and enable them to be enjoyed throughout the year.
The culinary diveristy in india is best captured in the varieties of pickles made across traditional households across india.
This blog is dedicated to a few varieties of the Mango pickles that I have known.
|Avakkai mango seller in mylapore|
|Trandtional British Pub food - in Cheltenham of pilao rice, chicken tikka masala, popadum and mango chutney|