Fruit Pickles

Raw mango avakaya and kairi achar, salty or sweet lime, amla and karonda pickles: the fruit pickles that carry the summer pickling season into the rest of the year.

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Somewhere in April, raw mangoes are bought by the sack, washed, dried and hacked into pieces with a special cutter on the verandah floor. Fruit pickles begin with that yearly ritual, and the mango is only the start.

Andhra avakaya uses mustard powder, red chilli and sesame oil on whole mango pieces with the stone. North Indian kairi achar leans on fennel, nigella and mustard oil. Lime pickles come salty and sour in the south, and sweet with sugar or jaggery in Gujarat. Amla and karonda pickles are sharper, smaller-batch favourites.

Read the oil, salt and sugar content to match the pickle to your taste, and see whether vinegar or preservatives are used. The packer's name and address, the FSSAI licence and both dates belong on the label.

Lime pickle softens and darkens as it ages, which many people prefer, so do not be surprised by the change.

अक्सर पूछे जाने वाले प्रश्न

What makes avakaya different from other mango pickles?

Avakaya is an Andhra pickle made with mustard powder, plenty of red chilli and sesame oil, often with the mango stone left in the pieces.

Why does lime pickle turn dark over time?

The rind softens and darkens slowly in salt and spice as it matures. This is expected in a traditional lime pickle.

Is there a sweet fruit pickle for people who avoid heat?

Sweet lime pickle and some jaggery-based mango pickles are milder. Check the chilli and sugar listed on the jar.

How long can an opened mango pickle be kept?

Traditional pickles often keep a long time if handled with dry spoons and kept under oil. The date on the label tells you how long the maker expects it to last.