Tel wala aam (Mango Oil base)

The most common Mango Pickle that is a staple in any / every meal. It is made & consumed in every region of India though each region may have its own slight variation in some of the ingredients used. It predominantly pairs well with Roti, Parathas, Poori, Mathi, Rice, Pulao or Khichdi. An all-time go to pickle in almost every Indian household, so much so that once the Pickle is finished almost every Indian household uses the Left-over oil or masala to temper their main vegetable dishes or lentils or to make their paratha fillings more wholesome.

Two of the most common variants are

1. Mango Oil Pickle (>15% oil content), &
2. Mango Sukha Pickle (<5% oil)(Predominantly made in North & Northwest parts of India)

A Lesser known but equally tasty third variety is also made in which additional vegetables like Lotus stem (Peeled, Washed Boiled & Dried) and Chickpeas (Raw) are mixed with the Mango Oil pickle to cured for getting a mixed mango pickle that is equally tasty if not better.

Key Ingredients:

1. Raw firm Mangoes
2. Yellow mustard oil / Gingelly oil / Sesame oil (as per regional preference)
3. Mustard Seeds
4. Fenugreek seeds
5. Fennel Seeds
6. Nigella Seeds