Classic Mango Favourites
Experience the authentic taste of tradition. I handcraft my Punjabi Mango Pickle and Gujarati Mango Chunda using sun-dried mangoes, cold-pressed oils, and family recipes.
This is my signature Punjabi Mango Pickle, a flavour I grew up with. It's made with raw mangoes, cold-pressed mustard oil, and a robust blend of Punjabi spices. Each bite is a taste of home.
My Mango Chunda is a sweet and tangy preserve, a traditional favourite from Gujarat. I make it with grated ripe mangoes and spices, creating a jam-like condiment that is perfect with theplas, rotis, or even on toast.
My Punjabi Mango Pickle is not just about taste. This video explains how it's also a healthy choice, being cold-preserved, high in fibre, and free from cholesterol and trans fats. It's traditional taste with modern health consciousness.
I am proud to make my Punjabi Mango Pickle the old-fashioned way. It's handmade with Ayurvedic methods and contains no chemicals or preservatives, just the pure, tangy taste of real mangoes and spices.
My Mango Chunda is also prepared with the same commitment to purity. It's a natural preserve, handmade with care to bring you an authentic sweet and tangy flavour without any artificial additives.
Here are the nutrition facts for my Punjabi Mango Pickle. It's a flavourful addition to your diet, providing vitamins and authentic taste in every serving.
Check the nutrition label for my Mango Chunda. It's a sweet treat you can enjoy, made with natural ingredients and full of the goodness of mangoes.
Ek Achaar, 100 Swaad. My Punjabi Mango Pickle is so versatile, it can enhance the taste of countless dishes, from a simple dal-roti to a full festive meal.
My Punjabi Mango Pickle is the perfect companion for any Indian meal, bringing its signature tangy and spicy flavour to the table.
Enjoy my sweet and tangy Mango Chunda with your favourite flatbreads. It’s a delightful condiment that adds a unique flavour to your breakfast or lunch.
About Classic Mango Favourites
My Punjabi Mango Pickle is made with hand-pounded spices and cold-pressed mustard oil, so you might notice the oil settling at the top—just give it a quick stir before serving to bring back the original texture. Since I don't use chemical preservatives, keeping the jar dry and using a clean spoon ensures that 'fresh-from-the-kitchen' taste lasts until the very last bite.
Whether you crave the bold, fiery kick of a traditional Punjabi Mango Pickle or the comforting, sweet-and-sour notes of a Gujarati-style Chunda, these recipes are straight from my family kitchen. I prepare every batch using old-school, slow methods passed down through generations.
My Punjabi Mango Pickle uses farm-fresh raw mangoes, sun-cured with hand-pounded spices and matured in cold-pressed Kachi Ghani mustard oil. It isn't just a condiment; it's a way to instantly elevate a simple dal-chawal or paratha. For those who prefer something sweeter, my Mango Chunda acts like a savoury jam, made with grated ripe mangoes. It is a fantastic breakfast companion, pairing perfectly with theplas, toast, or even hot rotis.
Why choose homemade over store-bought? Most commercial pickles rely on artificial acidity regulators, synthetic colours, and mass-produced oils to increase shelf life. My process avoids all of that. Because I make these in small, artisanal batches, you get the real flavour profiles of the spices and fruits without the metallic aftertaste. Since we avoid artificial stabilizers, these pickles are naturally better for you, packed with traditional goodness. If you are new to my flavours, I always suggest trying the sampler packs to see how these classics transform your daily meals.
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