Mango pickle
Also known as: Mango Pickle, Aam ka achaar
A spicy and tangy Indian condiment made by pickling raw mango pieces in a blend of salt, spices, and oil.
Nutrition per 100g
Nutrient Breakdown
Key Nutrients(14)
% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.
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Common questions about Mango pickle
How many calories are in 1 unknown of Mango pickle?
1 unknown (100 g) of Mango pickle has about 192 kcal, based on 192 kcal per 100 g.
How much protein is in Mango pickle?
Mango pickle provides about 1.6 g of protein per 100 g.
How much sugar does Mango pickle contain?
Mango pickle has about 1.8 g of total sugars per 100 g.
How is mango pickle commonly used in meals?
Mango pickle is used as a tangy and spicy condiment to accompany Indian meals, commonly served with rice, roti, or parathas.
Is mango pickle suitable for vegans?
Yes, mango pickle is generally vegan as it contains no animal products.
What is the best way to store mango pickle?
Store mango pickle in an airtight container in a cool, dry place, and refrigerate after opening to retain freshness and prevent spoilage.
About Mango pickle
Mango Pickle is a popular South Asian condiment made by preserving raw mango pieces in a mixture of salt, spices such as mustard seeds and chili powder, and edible oil. It provides a distinctive tangy and spicy flavor that complements Indian meals.
Key highlights: - Very high in sodium due to the salt content used in preservation. - Contains significant amounts of Vitamin C inherited from raw mangoes. - Provides a flavorful addition without significant calories from fat or protein.
It is vegan and typically used as a condiment with lunch and dinner. Due to its high sodium content, it is recommended to use in moderation, especially for individuals monitoring salt intake.
Values per 100g edible portion.
Nutrition data is for reference only. Values may vary by preparation method, brand, and region. Full disclaimer
Contains data from Indian Nutrient Databank (INDB), University of Edinburgh, licensed under CC BY 4.0, modified for presentation.
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