{"product_id":"mango-pickle-maanga-oorugai","title":"Mango Pickle (Maanga Oorugai)","description":"\u003cp\u003e\u003cstrong\u003eTraditional Mango Pickle (Maanga Oorugai)\u003c\/strong\u003e — sour country mango, hand-cut and sun-wilted, cured in salt before it ever meets a spice, then matured in cold-pressed gingelly oil. Tamil style is oil-heavy and fenugreek-forward — quite different from the mustard-oil pickles of the north.\u003c\/p\u003e\u003ch3\u003eKey Benefits\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade to a traditional South Indian household method\u003c\/strong\u003e with sun-cured raw mango.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepared in cold-pressed gingelly oil (nallennai)\u003c\/strong\u003e — the regional signature.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo chemical preservatives, no synthetic colours, no added acetic acid.\u003c\/strong\u003e Salt, oil and the fruit's own acidity do the preserving.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmall batch and hand-cut\u003c\/strong\u003e, matured in the oil before packing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrained weight not less than 60%\u003c\/strong\u003e, in line with the FSSAI standard for pickles in oil.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eNutritional Information\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e230 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrate\u003c\/td\u003e\n\u003ctd\u003e11 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e  of which sugars\u003c\/td\u003e\n\u003ctd\u003e3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Fat\u003c\/td\u003e\n\u003ctd\u003e20 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e  Saturated Fat\u003c\/td\u003e\n\u003ctd\u003e3.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary Fibre\u003c\/td\u003e\n\u003ctd\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd\u003e4,700 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis is a high-salt condiment.\u003c\/strong\u003e Sodium is roughly 4,700 mg per 100 g, equivalent to about 11.8 g of salt — because salt is the preservative here, in place of the chemical preservatives used in commercial pickles. A teaspoon alongside a meal is the intended serving. Indicative values; figures printed on pack come from our own lab analysis of that lot.\u003c\/em\u003e\u003c\/p\u003e\u003ch3\u003eIngredients \u0026amp; Serving\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e raw sour mango, crystal salt, red chilli powder, turmeric, fenugreek (vendhayam), mustard (kadugu), asafoetida (perungayam), cold-pressed gingelly oil\u003c\/li\u003e\n\u003cli\u003eA teaspoon with curd rice — the classic pairing\u003c\/li\u003e\n\u003cli\u003eWith thayir sadam, lemon rice or plain hot rice and ghee\u003c\/li\u003e\n\u003cli\u003eAlongside idli, dosai, adai or curd vadai\u003c\/li\u003e\n\u003cli\u003eWith chapati, paratha or as part of a South Indian thali\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eStorage Instructions\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore in a cool, dry place away from direct sunlight.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlways use a dry spoon\u003c\/strong\u003e — a single drop of water is what starts mould.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeep the oil layer above the pickle\u003c\/strong\u003e after each use. Press the pieces down so they stay submerged.\u003c\/li\u003e\n\u003cli\u003eUnopened at room temperature: 9–12 months. After opening: 3–6 months at room temperature with the oil layer intact, or 9–12 months refrigerated.\u003c\/li\u003e\n\u003cli\u003eIn Chennai's coastal humidity we recommend refrigerating after opening.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCertifications \u0026amp; Compliance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFSSAI licensed food business — licence number displayed in our website footer.\u003c\/li\u003e\n\u003cli\u003eComplies with the FSS (Food Products Standards) Regulations 2011 for pickles in oil: drained weight not less than 60%, with the pieces submerged in oil.\u003c\/li\u003e\n\u003cli\u003eNo Class II chemical preservatives, no synthetic colours, no added acetic acid. Preserved by salt, oil and the fruit's own acidity.\u003c\/li\u003e\n\u003cli\u003eOrganic certification for our own ingredients: PGS-India \/ NPOP (certificate available on request).\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhy is there so much oil on top?\u003c\/strong\u003e\u003cbr\u003eThe oil layer is the preservative — it physically keeps oxygen and water away from the mango. Don't drain it. Press the pieces down so they stay submerged.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I have to refrigerate it?\u003c\/strong\u003e\u003cbr\u003eNot while the oil layer is intact and you always use a dry spoon, but refrigeration extends its life and is safer in Chennai's humidity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it saltier than the pickle I buy in a shop?\u003c\/strong\u003e\u003cbr\u003eBecause we use salt as the preservative rather than chemical preservatives. Treat it as a condiment — a teaspoon per meal.\u003c\/p\u003e","brand":"Healthy Bowl","offers":[{"title":"250 g","offer_id":51564502614322,"sku":"PKL-MANGO-250G","price":199.0,"currency_code":"INR","in_stock":false},{"title":"500 g","offer_id":51564502647090,"sku":"PKL-MANGO-500G","price":379.0,"currency_code":"INR","in_stock":false}],"url":"https:\/\/store.gethealthybowl.com\/products\/mango-pickle-maanga-oorugai","provider":"Healthy Bowl","version":"1.0","type":"link"}