Mango Season has begun here in India !

Mango Pickles from Southern India... Yummy...(they dont have any emoticon for that ). I was introduced to the great taste of the south indian mango pickle by one of my neighbor's. They were from South India and I must admit that the taste of their recipe was more than perfect. I wonder why the commercial brands dont have that taste... maybe the home-made touch. Unfortunately, I am not allowed to have chillies and mangoes due to health conditions now. But honestly, there is nothing that can match the taste of Pickles esp. from Southern India. Cheers, theSids.

Wow! Mangoes so soon!!! That’s great, but maybe in the south its warmer, so the trees flower earlier. I have a strange relation with pickles…on one hand, my mouth waters everytime I read about or see pickles…however, when I actually have to eat them, I don’t like too much of it mainly coz I don’t like anything sour…the same goes with tamarind and lime…the smell is so mouth-watering but I just don’t like the taste. Also, while practically the entire India takes pride in its pickles, we Bengalis somehow, seem to have missed the fun of pickling. I’ve heard of Bengali style pickles (they’re even available in the markets) but in all my years, I yet to come across a Bengali family which is passionate about pickles as the rest of India is!!! Sorry, don’t have any family recipes as such, but I’m still scrolling across the responses, trying to see who makes what pickles (and my mouth’s salivating as usual LOL)

Hi Kiran! How is it that the mango season starts so early there?[even raw mangoes] Perhaps it has something to do with the monsoon rains [sw monsoon].Normally in Tamil Nadu season for raw baby mangoes also starts only in Feb end or so.Of course nowadays , we get many things throughout the year. COming to this mango , it is an all time favourite with everyone.My special favourites are thokku[where big Bangaloora mangoes are used. TH e mango is grated, cooked in oil, till it becomes a colourful jam like pickle.Of course we add the necessary pickle ingredients and this thokku is amazing and with a layer of glittering til oil on top , it almost looks like hot Halwa.THis thokku can be mixed with rice and [believe it] it is better than the best sambar rice. .Another favourite of mine is sweet and sour mango pachadi[I make it very well], the traditional recipe made on Tamil New year's day.

Hi kiran, We can't imagine mango in the winter. In our region mango is the fruit of Summer. In October I visited Kanyakumari and I got there ripe mango. I like ripe mango very much. By raw or green mango we prepare chatni and anchar. These are very testy. To prepare these recipes same items are required which you have mentioned. But my wife know the process to make these recipes. I only can eat.

hi kiran, the usual pickles i have tasted are papaya, carrots, and vegetables. our pickles here are sweet sour. more on vinegar and sugar combined and some spices and herbs. not much chili although there is always that red pepper for a nice and beautiful color to make it more attractive. in our dialect, we call pickles as "atchara" and it is usually paired with barbequed pork and chicken. have a nice day. ann

I'm 21 years old and I don't think I have ever even had a mangoe. I think I better go try some lol.

Hi Kiran! I think at your place mango season would have started. Here in Delhi, it is winter and only fruits like oranges and apples are available, no mango in markets and we won't see any mangoes till next 3-4 months, till summer sets in here in Delhi. All the best with your pickle and when it is ready, parcel some portion of it to me.........lol!

hi kiran madam, so you are lucky to have mangoes in the market too early,here i think,in the month of febraury mangos will be available,but best quality of mangos are available here also,we do prepare mango pickle in my house,but now a days my wife is not interested to make mango pickle,she will brought it from Guntur from her mothers residence,have a nice day

Personally I've never prepared the pickles,what I do is cut up the raw mangoes,add salt,and green hot peppers and some green seasonings,,and enjoy it as appetizer .Pickles was made by mum,or we had some ready made from the grocery.My mouth is watering right now,,,mmmmmmmmmmmmmmmmmmmmmm

Ours will start in may but I saw one in our clinic once. Wow!What spices do you use for the preservation. I am interested. I think we only use vinegar and salt in pickling

We make our own pickles at home. Tasty and "Our" way. It is a great bonding time as all of us pitch in. Besides my wife is outnumbered gender-wise and needs all the help she can get.

Hello! Mangoes is one of the most important crop here in the Philippines, and when they are in season, market will surely be flooded with them. Ripe mangoes is one of my favorite fruit because of its simple yet great taste, something that you will beg for more and you will look for again and again. As for the green ones, im not so fond of eating sour fruits but i do love green pickled mangoes as well. Here, we do it so simple, We'll just arrange the sliced mangoes in a jar filled with salted water and chili (optional), then let it stand for about three days. Its an excellent pair with fried dishes served with hot rice. Yummy!!!

hi Yes we make mango pickles but still no mango available here currently. I guess it will still take some time.. I like mango pickle but not that much.. I love ripened mangoes...

Oh wow!...we have plenty of mangoes here in the Philippines..I love eating mangoes especially on summer.I always eat it with bagoong(shrimp paste) or if it's too sour with sugar. Most of the time i'll make mango shake but i never tried making pickles with it!Is is delicious?I'm planning to make some with your recipes..:)

I never heard of pickled mangoes, but I do like dried ones. I don't make pickles myself...

We also have a mango tree in front of our house, but it's a different variety, the fruits are small, large seeds but very sweet like sugar, the large commercial mangoes we buy in the market are called carabao mangoes , very delicious in fact they are exported around the world, when still green we also pickle them but only in salt or brine and no spices, after a few days it is eaten with fish or shrimp paste.Um...