Starting your first pickle batch can feel intimidating, but it's truly simple if you follow these core rules. First, choose firm, unblemished raw mangoes. Second, ensure every single tool, jar, and your hands are completely dry—water is the enemy. Third, use the right salt ratio: about 15-20% of the mango's weight. Fourth, heat your oil until it … Read More

Don't click "buy" until you've run through this checklist. It'll save you from disappointment. First, read the ingredient list. It should be short and recognizable: mango, oil, spices, salt. Nothing you can't pronounce. Second, look for real photos of the product, not just stock images. Third, check for a "best before" date. Fourth, read the "About… Read More

Yes, you can enjoy pickle on a keto or low-sugar diet! Traditional sweet pickle is out, but the spicy, savory versions are naturally sugar-free. The key is to avoid any recipe with jaggery or sugar and to check commercial labels for hidden sugars like glucose syrup. A true sugar-free mango pickle gets its tang only from raw mangoes and fermentati… Read More

If you make large batches annually or even run a small business, a dedicated mango cutting machine for pickle will pay for itself in saved time and frustration. Hand-cutting 20 kilos of rock-hard raw mangoes is a painful chore that can take hours. A good machine can do it in minutes, with uniform pieces that pickle evenly. Look for a machine wit… Read More

I documented the entire journey in one mango pickle picture collage. The first frame shows the raw, green mangoes on the tree. The second, them washed and dried. The third, the mountain of cut pieces. The fourth, the vibrant mix of yellow turmeric and red chili powder coating them. The fifth, the golden oil being poured. The sixth, the final pack… Read More