Mango Pickle (Aam Achar)
Code : P14194

200 Grams 

Vitamin A & C Source: High levels of raw mango pulp support immune function and help maintain healthy skin and vision.
Digestive Enzymes: Contains bioactive compounds that stimulate the secretion of digestive juices, aiding in smoother digestion.
Healthy Fat Medium: Rich in Monounsaturated Fatty Acids (MUFA) from the pure, cold-pressed mustard oil base.
Antioxidant Dense: Packed with phenols and quercetin that protect the body from oxidative damage.

Peel-On Chunks: The mango is pickled with its skin to ensure the pieces retain their firm structure and provide a classic snap.
Kachi Ghani Base: Uses only 100% pure mustard oil which provides the signature pungent aroma and acts as a natural preservative.
Sun-Matured: The jars are placed in the sun for weeks to allow the spices to penetrate the fruit fibres naturally.

Natural Appetizer: The sharp, tangy profile is traditionally used to revive a dull appetite and improve the sense of taste.
Electrolyte Support: The salt-and-acid combination helps in maintaining sodium balance, especially during the humid Assamese summers.
Probiotic Potential: Traditional slow-curing supports the growth of beneficial microbes that aid gut health. 

Zesty & Pungent: A bold opening of raw mustard oil followed by the sharp, clean tartness of raw mango.
Aromatic: Fragrant notes of nigella seeds and fennel provide a cooling contrast to the spice.
Deeply Savory: A grounded, earthy base created by turmeric and roasted fenugreek.

Firm & Succulent: The mango chunks have a meaty, biteable texture that is saturated with oil but not mushy.
Grainy Masala: The oil carries a thick coating of coarsely ground spices that provides a rustic mouthfeel.
Smooth Finish: The oil creates a silky glaze over each piece of fruit.

Classic Tok-Jhal: A high-intensity balance of Sour and Spicy with a perfectly measured salty finish.

Primary: Raw Green Mangoes (Indigenous Assamese varieties like Hadori or Xagor).
Base Oil: 100% Pure cold-pressed Mustard Oil.
Spice Matrix: Yellow Mustard seeds, Fenugreek, Fennel, Nigella seeds (Kalonji), and Turmeric.
Heat: Sun-dried Red Chili powder and Black Salt (Bit Noon). 

Duration: 12 to 18 months from the date of manufacture.
Evolution: The flavour matures and the mango skin softens slightly after the first 3 months of jar-aging.
Stability: Naturally preserved by the dual action of salt-curing and high oil submersion.

Oil Level: Always ensure the mango chunks are fully submerged in mustard oil to prevent oxidation and mold.
Environment: Store in a cool, dark, and dry place. Avoid keeping it near moisture or heat sources.
Handling: Use only a bone-dry, non-reactive spoon (stainless steel or wood). Do not use a damp utensil. 

Vegan & Vegetarian: 100% plant-based.
Gluten-Free: No grain-based additives or thickeners used.
Clean Label: Free from artificial colours, chemical preservatives, or MSG.

Geographic Source: Produced in the riverine plains of Assam, India.
Sourcing: Mangoes are harvested during the peak pre-monsoon season from local village homesteads.

The Soul of the Pantry: Known as the King of Pickles in Assam, reflecting centuries of household food-preservation wisdom.
Cultural Staple: Traditionally served with every meal, from a simple Dal-Bhaat to festive feasts, to enhance the overall flavour profile.

Backyard Sourcing: Sourced from naturally grown trees that require no commercial fertilizers or pesticides.
Solar Curing: Relies on the natural heat of the sun for maturation, reducing industrial energy consumption.
Minimal Waste: The production process utilizes the entire fruit (except the seed), ensuring a high yield and low organic waste.