Mango Pickle is the quintessential Maharashtrian meal accompaniment. Ours is sourced from a tiny village in an idyllic valley and made using a local variety of mango that is grown in the sarpanch's backyard.
Kairi che lonche or raw mango pickle is more a side dish than a minor accompaniment in Maharashtra, with every home having its own recipe. Bottled in the scorching summers when mangoes are abundant and high temperatures allow sun drying preservation, the stock comes especially handy in the rains when fishing is at a low and meals must be augmented with attractive flavors. Raw mango is packed with vitamins A, E and C, and hydrates the body by minimizing the loss of sodium and iron.
About The Seller
The sarpanch of Amali gaav Bhimrao Borse says the 20 mango trees in the backyard of his home in Sakri Taluka of Dhule have long provided the organic, fertilizer-free fruit stock for a pickle recipe his grandmother perfected. Borse, a member of the Bhil adivasi tribe co-owns Kanhaiyalal Farmers Producer Company Limited with nine shareholders including a woman farmer. They launched the SHG in 2016 when they realized that selling local, organically-grown food products and grains were yielding low prices from merchants, and named it after a Lord Krishna temple that houses a black stone idol in the sleeping Vishnu avatar, famed in the village for possibly dating back to the 1600s.