Sweet Mango Pickle (Mitha Aam Achar)
Code : P14197

200 Grams

Rich in Beta-Carotene: High levels of Vitamin A from the mango pulp support healthy vision and immune function.
Mineral Density: Contains Iron and Magnesium from the organic jaggery, aiding in blood health and energy levels.
Antioxidant Support: Packed with polyphenols and Vitamin C that help neutralize free radicals.
Natural Energy: Provides a quick, healthy energy boost from unrefined fruit sugars and jaggery.

Sun-Drying Technique: Mango slices are traditionally sun-dehydrated before pickling to achieve a concentrated flavour and chewy texture.
Organic Jaggery Base: Uses local Assamese Gur (Jaggery) instead of refined sugar for a deeper, caramel-like complexity.
Hand-Cut Slices: Each mango is manually sliced with the skin on to ensure it retains its shape during the long curing process.

Digestive Tonic: The combination of fennel and roasted cumin aids in reducing bloating and improving digestion.
Palate Cleanser: Effectively balances the heat of spicy curries, making it an excellent accompaniment to a full Assamese meal.
Iron Absorption: The high Vitamin C content in the mangoes enhances the absorption of iron from the jaggery.

Dark & Caramelized: A heavy, molasses-like sweetness that coats the palate.
Zesty Tang: A lingering sourness from the raw/semi-ripe mangoes that cuts through the sugar.
Warm Spice: Fragrant notes of roasted Panch Phoron (five-spice) that add a savoury depth. 

Chewy & Fleshy: The mango slices become succulent and jammy while the skin provides a pleasant, firm bite.
Thick Syrupy Glaze: The masala is viscous and dark, clinging heavily to each mango piece.
Seedless Chunks: Usually prepared with small slices to ensure a smooth eating experience.

The Tok-Mitha Harmony: A dominant sweet-and-sour profile with a mild, lingering spicy kick at the end.

Primary: Semi-ripe Green Mangoes (sourced from local Assamese orchards).
Sweetener: Pure organic Jaggery (Gur).
Medium: A light base of cold-pressed Mustard Oil.
Spice Matrix: Roasted Cumin, Fennel, Nigella seeds (Kalonji), and Turmeric.
Heat: A hint of sun-dried Red Chili powder and Black Salt (Bit Noon).

Duration: 12 to 18 months from the date of manufacture.
Aging: The flavour matures and the syrup thickens as the pickle ages in the jar, often reaching its best taste after 4 months.
Stability: High sugar (jaggery) and acid content act as natural preservatives.

Moisture-Free Handling: Use only a bone-dry spoon. Water introduction will cause the jaggery syrup to thin or ferment.
Jar Choice: Keep in a glass jar or traditional ceramic boyam to maintain the integrity of the flavour.
Environment: Store in a cool, dark place. Do not refrigerate, as the cold can cause the jaggery to crystallize.

Vegan & Vegetarian: 100% plant-based.
Gluten-Free: No grain-based additives.
Clean Label: No artificial colours, liquid glucose, or chemical preservatives.

Geographic Source: Manufactured in Assam, India.
Sourcing: Mangoes are harvested during the peak Assamese summer from pesticide-free homestead trees.

Aitar Hatur Recipe: Reflects the traditional Grandmothers hand style of slow-curing fruits in large jars on sunny terraces.
Traditional Pairing: Traditionally served with Luchi (fried flatbread) or as a treat alongside simple dal and rice.

Zero-Waste Sourcing: We utilize surplus mangoes from local villages that might otherwise go to waste during the monsoon harvest.
Energy-Neutral: The curing process relies entirely on solar energy for dehydration and maturation.
Support Local: Direct procurement from rural backyard growers ensures a fair price for their seasonal produce.