Traditional Community Based Geographical Origin Pickles

Pickles made by families continuing their community culinary heritage since generations. Made with fresh local produce and quality ingredients, they are all handmade, homemade and hygienically bottled by families following their traditional and authentic recipes No added preservatives, colours, flavours or taste enhancers. Most of the Mango pickles are sundried and hence have a long shelf life. They go through a fermentation process as well. They need not be refrigerated.

Rajapalayam Mango Pepper pickle is unique to the Telugu-speaking Raju community of Rajapalayam, a town renowned for its mangoes located 85 kms south of Madurai, near the Western Ghats in Tamil Nadu. This Pickle is part of the Traditional Community Based Geographical Origin Pickle offerings from Panakam-Tradition in a Bottle. 

Usage of Black Pepper instead of Red Chillies:

Only Black pepper is used in this Pickle instead of Red Chillies. Pickles in India used a lot of Black pepper since centuries before the introduction of Red Chilly by the Portuguese in to India.  Red Chillies became a popular Ingredient in Indian Cuisine in general and Pickles in particular only since the 18th century onward due to various reasons. We at Panakam-Tradition in a Bottle want to popularise these ancient Pickling Culture and tastes and we are going back to our roots and offering such unique Pickles as they were made and tasted a few generations back.

Pickling is a collaboration between tradition and nature that combines preservation methods and fine ingredients while letting nature do its magic. Handpicked raw mangoes from the groves of Rajapalayam are cut, sun-dried and pickled using traditional fermentation methods. A blend of fine spices, oil and other ingredients is added in an elaborate process and the pickle stored for a few months before bottling.

This naturally pure, authentic and healthy pickle has a fine balance of spices, salt, sweet and acidity—and a uniquely smooth texture.

Ingredients: 

Sun dried Estate grown Mangoes from Rajapalayam, Cold Pressed Gingelly Oil, Black pepper, Jaggery, Mustard, Turmeric, Fenugreek, Asafoetida, Salt, Condiments and a lot of sunshine

Contains no added preservatives, taste enhancers, colours or flavours.   

No Vinegar or Acetic Acid used in any of our pickles.

Mango Varietal used: The popular Mango variety Kili Mooku (Tamil) also known as Totapuri/Ginimoothi/Collector/ Bangalora in other parts of South India is used for this Rajapalayam Mango Pepper Pickle. It is also called as Aaramunji Mango in Rajapalayam. The Family Mango Orchards is near the foothills of the Western Ghat mountain range near Rajapalayam.

Expiry:

12 months from the date of packaging and 18 months from the date of manufacturing under ideal storage conditions.

Personal Note from the Pickle maker – Due to food safety rules we have to mention the “Best Before date“ as 12 months from the date of packaging and 18 months from the date of manufacturing. But families making this traditional pickle prefer having it after 6 months to one year of manufacturing date as the mango pieces absorbs all the spices and tastes best. These pickles last for even 2 years or more if stored well and precautions followed.