The technique is fairly simple: Tart green mangoes are first chopped into small cubes and rubbed with salt... then mixed with spices and oil to create a delightful pickle.
Indian pickles are a far cry from the briny fermented ones the rest of the world is used to. Oil, spices such as mustard, fennel and fenugreek, and salt are the holy trinity in pickle-making.
Last year, 'mango pickle' topped recipe searches on Google India according to a report released by the search engine, showcasing the diversity of India’s 4,000-year-old pickling culture.
Recipes vary from one region to another depending on the culinary practices, and specifically on the availability of ingredients, showcasing regional flavors in each jar.