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Sun-Dried Mango Pickle

Enna Maanga Achaar

ഉനക്ക മാംഗ അച്ചാർ

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Price range: ₹119 through ₹329

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"A sun-cured Kerala heirloom where tart mango meets gingelly warmth and ancestral spice wisdom."

Trsna’s Enna Maanga Achaar is a sun-drenched tribute to Kerala’s ancestral kitchens

Our Enna Maanga Achaar is crafted at the height of Kerala’s mango season in small, artisanal batches at its coastal origin. We use only locally harvested, sun-kissed mangoes and a traditional heirloom recipe handed down through generations. Trsna never resorts to gimmicks or substitutions—not even on our original gingelly oil—so every jar delivers uncompromised authenticity and the true spirit of Kerala. Each jar is stone-ground, slow-aged, and steeped in authenticity. No shortcuts. No compromises. Just pure, tangy brilliance in every spoonful.

A vibrant symphony of sun-dried mango, bold spices, and coastal aromatics that brings Kerala’s backwater bounty to your table.

Transport your taste buds to Kerala’s sun-drenched backwaters with Trsna’s Sun-Dried Mango Pickle—where artisanal tradition, seasonal freshness, and uncompromising quality unite in one unforgettable jar. Taste the sunshine, savour the spice, and make every meal a coastal celebration!

  • Sundried Mango Pieces (70%): concentrate sunny sweetness and chewy texture that magnifies every flavour note.

  • Gingelly Oil: wraps each morsel in rich, nutty warmth and authentic South Indian character.

  • Green Chillies: inject fresh, verdant heat that enlivens the sweet base.

  • Garlic: adds savoury depth and aromatic punch that lingers.

  • Curry Leaves: weave in fragrant, citrus-herb layers that transport you to Kerala’s shores.

  • Salt: balances sweet and spicy elements while acting as a natural preservative.

  • Sun-dried, roasted, stone-ground spices:  

  • Red Chillies, Mustard Seeds, Fenugreek Seeds and Turmeric: layer smoky warmth, floral pungency, gentle bitterness, and golden earthiness into every bite.

  • Asafoetida: anchors the blend with deep, umami-rich savouriness.

  • Acidity Regulator (E260): ensures consistent bright tang and safe pH balance.

  • Preservative (E211): extends shelf life without masking fresh, vibrant flavours.

Enna Maanga Achaar has roots in Kerala’s agrarian communities, where mangoes were preserved to last through monsoons. Recipes were fiercely guarded and passed down matrilineally. The use of gingelly oil and roasted spices reflects Kerala’s ancient Ayurvedic culinary wisdom.

  • “Enna Maanga” literally means “oil mango”—a nod to the generous use of gingelly oil that preserves and deepens flavour.
  • Kerala households often sun-dry mangoes during Vishu season to prepare pickles that last for years.
  • Traditionally stored in bharanis (ceramic jars), this pickle was once a prized item in bridal trousseaus.
  • The longer it matures, the more complex its flavour—some families age it for over a year before serving.
  • Flavour: Deep mango tang, mellowed by gingelly oil, garlic, and warm spices.  
  • Taste: A bold medley of sour, spicy, salty, and umami.  
  • Texture: Chewy mango slices with soft garlic and chillies in a thick, aromatic oil base.
  • Digestive Aid: Fenugreek, asafoetida, and garlic stimulate gut health.
  • Antioxidants: Turmeric and chillies help fight inflammation.
  • Iron & Vitamin C: From mango and curry leaves.
  • Healthy Fats: Gingelly oil supports heart health and skin vitality.
  • Probiotic Potential: If naturally fermented, it may aid microbiome balance.
  • Mix with hot rice and a dollop of ghee for a classic Kerala meal.
  • Serve alongside curd rice or kanji (rice porridge).
  • Add to dosa or idli platters for a spicy contrast.
  • Use as a side with sambar, avial, or thoran.
  • Pickle Mayo Dip: Blend with mayonnaise or hung curd for a spicy sandwich spread.
  • Achaar Stir-Fry: Toss with sautéed veggies or tofu for a zingy side.
  • Mango Pickle Pasta: Stir into aglio e olio for a Kerala-Italian twist.
  • Achaar Rice Balls: Mix with leftover rice, shape into balls, and pan-fry.
  • Pickle Cheese Toast: Spread on sourdough, top with cheese, and grill.
  1. What makes Trsna’s Enna Maanga Achaar special, compared to other brands?

Trsna’s Kerala-style Enna Maanga Achaar features 70% sun-dried mango pieces, preserved in rich gingelly oil with a fragrant blend of green chillies, garlic, and curry leaves. The spice mix—crafted from sun-dried, roasted, and stone-ground red chillies, mustard seeds, fenugreek, and turmeric—honours heirloom techniques passed down through generations. Made in small seasonal batches at source using regionally sourced ingredients, this pickle stays true to tradition with no substitutions—not even in the oil. It captures both the rustic soul and sun-warmed depth of Kerala’s coastal kitchens.

  1. Is the pickle spicy?

Yes—moderately. Red and green chillies create a layered warmth, while garlic and mustard lend pungency. Fenugreek balances the bitterness, and the gingelly oil deepens the flavour. The sun-dried mango adds tang and texture, giving it bold flavour without overwhelming heat.

  1. How should I store the pickle after opening?

– Seal the jar tightly after every use

– Refrigerate immediately

– Always use a clean, dry spoon to prevent spoilage and retain freshness

  1. How long does the pickle stay fresh?

– Unopened: Up to 12 months

– Opened & refrigerated: Best enjoyed within 6–8 months, if stored hygienically

  1. Are there any additives or preservatives used?

Yes—only minimal, food-grade additions:

– E260 (Acetic Acid) for pH balance

– E211 (Sodium Benzoate) for safe preservation

There are no artificial colours, synthetic flavours, or filler ingredients.

  1. Is the pickle vegan and gluten-free?

✅ Definitely

– 100% Vegan – No dairy, honey, or animal-derived ingredients

– Naturally Gluten-Free – Contains no grains or wheat-based components

  1. Can I use it in cooking or only as a condiment?

Both! It adds depth and tang to:

– Stir-fried vegetables or sautéed greens

– Rice bowls, kanji, or curd rice

– Sandwiches, wraps, and parathas

It also makes a sharp contrast in festive thalis or traditional sadyas.

  1. Where is the pickle made?

Each jar is handcrafted at source in Kerala by local artisans using regionally harvested mangoes and spices. The process reflects time-honoured culinary methods rooted in Kerala’s seasonal rhythms.

  1. Do you ship internationally?

Yes—Trsna ships to select countries worldwide. International shipping charges and delivery timelines are calculated at checkout based on your location.

  1. What’s the best way to enjoy it the traditional way?

Pair it with Kerala matta rice and ghee, enjoy alongside thoran and sambar, or roll it into a chapati with a dollop of coconut chutney. It also sings when spooned over kanji with pappadam—a perfect balance of fire, sourness, and soul.

Certifications

Weight

350gm, 85gm

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