What Indian dishes can you eat dry mango pickles with?

Mango Pickles

Dry mango pickles, known as “Aam ka Achar” in Hindi, are a versatile condiment in Indian cuisine.


Khichdi is a comforting Indian dish made by cooking rice and lentils together.

It’s easy to make and nutritious.

First, rice and lentils are washed and then cooked in water until soft.

Sometimes, spices like turmeric, cumin, and salt are added for flavor.

Once cooked, it becomes a soft and creamy mixture.

Khichdi is often served with ghee (clarified butter), yogurt, or pickles like dry mango pickle online.

It’s popular because it’s light on the stomach and can be enjoyed by people of all ages.


Parathas are Indian flatbreads that are popular for breakfast or as a side dish.

They are made by rolling out dough that’s usually a mix of wheat flour, water, and sometimes oil or ghee (clarified butter).

Aloo Paratha specifically has a filling of spiced mashed potatoes.

Gobi Paratha has a filling of spiced cauliflower.

These fillings are stuffed inside the dough, rolled out, and then cooked on a hot griddle until golden brown and crispy.

They’re often served hot with yogurt, pickle, or chutney for extra flavor.


Dal is a popular Indian dish made from lentils cooked with spices.

It’s a hearty and nutritious curry that can be found in many variations across India.

To prepare Dal, lentils are boiled until soft, then seasoned with turmeric, cumin, and sometimes tomatoes or garlic for extra flavor.

The dish is often garnished with cilantro and served with rice or bread.

Dal is enjoyed for its comforting taste and is a staple in Indian households.


Curries are dishes from Indian cuisine that can be made with vegetables, meats like chicken, or both.

They are cooked in a sauce made from spices, tomatoes, and sometimes yogurt or coconut milk.

Chicken Curry includes chicken cooked in a spiced sauce.

These curries are flavorful and often served with rice or bread, like chapati, for a satisfying meal.

Dry mango pickles add a tangy kick that complements the spicy flavors of the curry.


Chapati or Roti are traditional Indian flatbreads made from whole wheat flour.

They are cooked on a hot griddle until they puff up, becoming soft and slightly charred.

These breads are staple foods in many Indian households, often served alongside curries, dal, or vegetables.

Chapati and Roti are versatile, suitable for scooping up dishes and adding texture to meals.

Their simple ingredients and quick cooking make them popular for everyday meals.


In Indian cuisine, rice is often paired with dry mango pickles, known as “Aam ka Achar.”

This pickle adds a tangy and spicy taste to the rice.

Sometimes, the rice is plain, just steamed.

Other times, it’s mixed with spices and vegetables to make dishes like Pulao or Biryani.

The pickle’s tanginess contrasts nicely with the mildness of the rice, making each bite flavorful and enjoyable.

It’s a common combination in Indian meals, balancing the flavors and adding a zesty kick to the rice dish.

You can also buy saffron online for garnishing.


Pakoras are crispy, fried snacks popular in India.

They’re made by dipping vegetables like onion or spinach in a seasoned chickpea flour batter.

This batter gives them a crunchy texture when deep-fried until golden brown.

Pakoras are often served hot, accompanied by chutneys or sauces for dipping.

They’re enjoyed as a tea-time snack or as part of a meal.


Dosa is a thin, crispy pancake from South India.

It’s made by fermenting a batter of rice and lentils overnight.

The batter is then spread thinly on a hot griddle, forming a large, round pancake.

It cooks until golden brown and crispy on the edges.

Dosa is served hot, often with coconut chutney and sambar, a spicy lentil soup.

It’s a popular breakfast or snack in India, loved for its crunchy texture and savory taste.


Upma is a South Indian dish made from semolina, which is a type of coarse wheat flour.

It’s cooked with vegetables like carrots and peas.

First, mustard seeds and curry leaves are fried in oil to add flavor.

Then, semolina is roasted until it turns light brown. Water is added slowly to make a thick mixture.

Finally, it’s seasoned with salt and turmeric for color.

Upma is served hot, often for breakfast or as a snack, with coconut chutney or dry mango pickles for extra taste.


Idli is a soft, round rice cake from South India.

It’s made by fermenting a batter of rice and lentils.

Idlis are fluffy and light, often served for breakfast or as a snack.

They’re enjoyed with sambar, a tangy lentil soup, and coconut chutney, a creamy sauce made with coconut, spices, and herbs.

Adding dry mango pickle to idli gives it a zesty, spicy flavor, balancing the mildness of the rice cake and enhancing its taste.

Stay tuned for more news and updates on Infinite Insight Hub!


Leave a Reply

Your email address will not be published. Required fields are marked *