THE BEST WAYS TO ENJOY IT: There is no right way of eating mango pickle. Every household has its own unique way of enjoying it. But here are a few universally agreed foods with which aam ka achar would pair the best. Each bite whether taken with piping hot flatbread, aloo ka paratha, dal, or boiled rice, will unfold almost instantly the entire flavor profile of the zesty Punjabi mango pickle. You will love to have it every day of the week!
Ingredients : Raw Mangoes, Methi seeds, Saunf (Fennel), Hing (Asafoetida), Methi (Fenugreek).
Our homemade recipe is second to none. It's just like how our moms & grandmoms would make it back in the day. We first source raw mangoes from the ever-so-green and abundant farms of Punjab just before hardcore summer sets in. We then hand-cut, sun-dry, and then marinate those uniformly cut slices with some well known spices.
NON - GMO Ingredients : We use raw mangoes, methi seeds, Fennel-Saunf, Hing-Asafoetida, Fenugreek-Methi before finally dipping the mixture in mustard oil and leaving it to mature for up to four weeks. All the ingredients are natural, locally sourced, and non-GMO.
HEALTHY & NUTRITIOUS: You get a pungent, full-bodied fermented flavor thatâ€s just the perfect accompaniment to your favorite meals. A low-cholesterol side dish brimming with iron, vitamin A and fibers. Tasty, healthy, and nutritious, just how you would like it.
