Which mango variety is used in your Aam Ka Achar?

We exclusively use Ramkela and select Malihabadi desi raw mangoes, prized for their high natural tartness and firm flesh that retains crunch over months of oil immersion.

How is this mango pickle preserved without vinegar?

Preservation follows our family’s 80-year-old technique: sun-curing to extract surplus moisture, immersion in cold-pressed virgin mustard oil, and natural sea salt with whole fenugreek and fennel seeds.

Does this mango pickle require refrigeration?

No refrigeration is needed. Keep the jar in ambient conditions away from moisture, ensuring the oil covers the mango pieces.

100% Pure VegRamkela Mangoes • Cold-Pressed Mustard OilHandcrafted in Varanasi

Heritage Mango Pickle (Sun-Dried Aam Ka Achar)

Raw mango, sun-cured

21-Day Sun Cured

Matured slowly in glazed porcelain barnies under the summer sun.

Wood-Pressed Mustard Oil

Authentic kachi ghani virgin mustard oil for natural preservation.

Ramkela Sour Mangoes

Hand-sliced firm raw mangoes known for their sharp, long-lasting bite.

Zero Synthetic Acetic Acid

100% free from industrial vinegar, artificial coloring, or preservatives.

Mango Pickles Selection

Raw mango, sun-cured

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Our artisanal batch of Mango Pickles is currently curing or preparing fresh in Varanasi. Check back shortly or browse other varieties from this collection.

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