Whenever I think of mango pickles, my thoughts immediately return to a sunny afternoon in Bengal, where the sweet and earthy aroma of Gur Aam — a jaggery-infused mango pickle — wafted through my grandmother’s kitchen. It was a smell that promised comfort, tradition, and the magic of mango season.

Mango pickles are not just condiments in India; they are an intimate expression of culture, geography, and time-honoured culinary wisdom. Each region crafts its distinctive version, utilising local mango varieties and indigenous spices, creating flavours that tell a story of place and people.

Come with me as I wander through India’s vast and varied landscape, uncovering the rich heritage behind some of the most remarkable regional mango pickles.

Let’s go through their origins, the distinctive mango varieties that give each its unique character, and the special qualities that make every one of them unforgettable.

1. Aam ka Murabba – The sweet delight of Punjab

Originating in Punjab, Aam Ka Murabba is a syrupy mango preserve typically made with Kesar or Langra mangoes. These varieties are selected for their fragrance and slightly fibrous texture, which holds well when cooked.

The mango pieces are simmered gently in a sugar syrup infused with cardamom, saffron, and occasionally rose water, resulting in an amber-coloured and glossy preserve. Unlike traditional spicy pickles, it is entirely sweet — often served as a delicacy during festive occasions or with simple breads like paratha. Its appeal lies in its mellow flavour and luxurious texture, making it a distinctive component of Punjabi culinary traditions.

2. Chunda –........

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