Known by various names across the country – Uppinakaayi in Kannada, Pachadi in Telgu, Urukai in Tamil, Uppillittuthu in Malayalam, Loncha in Marathi, Athanu in Gujarati and Āchār in Hindi – pickle making, as a tradition, goes back thousands of years. According to the New York Food Museums’ Pickle History timeline, cucumbers that are native to India were first pickled in BCE 2030 in the Tigris Valley.

We bring Mango Pickle a timeless treasure and a people's favourite of all time to your Dining table! Filled with the goodness of Gingelly oil and the freshness of raw mango dried in summer heat without preservatives, this pickle is a must have along with any of your meal.