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Stop Buying Mixed Pickle From Shops

Do not buy mixed pickles from the market. Make it at home. It is not hard. Take two raw mangoes, one carrot, some cauliflower florets, and four green chillies. Cut everything into small pieces. Mix with mustard oil and spices. Keep in sunlight for one week. That is it. Homemade mixed pickle has no vinegar or preservatives. Just real vegetables and real taste.

My Happy Jar of Mixed Pickle

Mixed pickle is my happy jar. Raw mango, carrot, cauliflower, green chilli, lemon. All sitting together in mustard oil and spices. Every spoon gives you a different taste. One day, you get a crunchy carrot. The next day, a soft mango piece. I make a big batch every summer. It lasts all year. Eat it with simple rice or roti. Even boring food becomes exciting.

#mixedpickle

Why I Keep Two Types of Mango Pickle

Some people like oily mango pickle. Some like dry mango pickle. I keep both. The oily one goes with paratha. The dry one goes in my lunch box. Both are easy to make at home. Just use firm raw mangoes, good spices, and clean dry jars. No water. No wet spoons. That is the only rule. Homemade pickle tastes real, not like the red-dyed stuff from shops.

My Grandmother's Dry Mango Pickle

My grandmother makes the best mango pickle. No oil. No mess. Just raw mango pieces dried under the sun with roasted spices. That is dry mango pickle. It stays for months. I eat it with curd rice or sprinkle it on dal. One spoon changes everything. Store-bought pickles feel fake after you taste homemade ones. Try making a small batch this summer. Your meals will never be boring again.

Murabba vs Pickle – Two Different Worlds of Preserving

I often see people confuse murabba with pickle. They are both preserved in jars. They both last for months. But that is where the similarity ends. Let me clear this up for you once and for all.

Pickle is spicy, sour, salty, and usually made with oil or dry spices. Mango pickle, mixed pickle, dry mango pickle – all of these hit your tongue with heat and tang. You eat pickle in small amounts with your main meal. A little spoon is enough to wake up your rice or roti.

Murabba is sweet. Sometimes very sweet. It is made with sugar or jaggery, not oil. The fruit pieces become soft and almost jam-like. You eat murabba as a digestive or a sweet treat. One or two pieces after lunch or dinner. You can also have it in the morning for an energy boost. No one eats murabba with dal chawal. That would be strange.

Another big difference is the health angle. Pickles help digestion but they are high in salt and oil. Murabba is high in sugar but it also carries the benefits of the fruit. For example, bel murabba is famous for curing stomach issues like diarrhea and dysentery. Apple murabba gives you iron and vitamin C. Amla murabba is packed with more vitamin C than any orange.

Which one should you keep at home? Both. Keep a spicy mango pickle for your daily meals. Keep a jar of murabba for your sweet tooth and your stomach health. And if you have space, make a dry mango pickle as well for travel. Do not choose one over the other. They serve different purposes.

If you have never made murabba before, start with apple murabba. It is the easiest. Apples are available all year. They hold their shape well. And the taste is mild and loved by children. Once you succeed with apple, try bel murabba. That one takes a little more patience but the results are worth it.

So remember. Spicy goes in the lunch box. Sweet sits on the dessert shelf. Both are beautiful in their own way.

Murabba – The Sweet Pickle Your Grandmother Swore By

Most people think pickles are always spicy and salty. But there is a whole world of sweet preserves called Murabba. If you have never tried it, imagine a soft fruit piece soaked in sugar syrup with cardamom and saffron. It is sweet, it is aromatic, and it is surprisingly good for your health.

Murabba is made by cooking fruits or vegetables in sugar or jaggery until they become soft and translucent. The most common types are apple murabba, bel murabba (wood apple), and amla murabba (gooseberry). But you can make murabba with almost anything hard and slightly sour. The sugar preserves the fruit for months without a fridge.

Why did our grandmothers always keep a jar of murabba in their kitchen? Because it works as a natural remedy. A spoon of murabba in the morning is said to clean your stomach. It gives you energy without giving you a sugar crash. Unlike factory made jams that are full of pectin and artificial flavors, homemade murabba has only three things. Fruit, sugar, and spices.

Making murabba at home is not difficult. You need one kilogram of your chosen fruit. Peel and cut it into slices. Boil water and add the fruit pieces for five minutes. Drain the water. In a heavy pan, add one kilogram of sugar and two cups of water. Heat until the sugar dissolves. Add the boiled fruit pieces and cook on low flame until the syrup becomes thick and sticky. Add cardamom powder and a pinch of saffron. Let it cool. Store in a clean glass jar.

Murabba is not a daily pickle. It is a small treat. You eat one or two pieces after a heavy meal. It helps digestion and satisfies your sweet craving. You can also spread it on toast or mix it into yogurt. In winter, a spoon of murabba with warm milk is pure comfort.

So next time you think of pickles, remember murabba. It is sweet, it is traditional, and it is waiting to come back into your kitchen.

Ever Tried Dry Mango Pickle?

Ever tried dry mango pickle? If not, you're missing out. Our Add Me Dry Mango Pickle is crunchy, tangy, and perfectly spicy. No oil swimming at the bottom. Just real mango pieces doing their thing. Perfect with rice, paratha, or honestly just by itself. Order now.

#drymangopickle

Summer 2026 Calls for Dry Mango Pickle

Summer 2026 is here, and we at Add Me are so excited to share our Dry Mango Pickle with you. Made the old way. Sun-dried raw mangoes. Hand-blended spices. No excess oil. Just pure flavour. Try it once, and you'll understand what all the fuss is about.

#drymangopickle

Bulk Order Done

Found the best mango pickle online and ordered bulk. Add Me dry mango pickle in a 500gm pack. Planning to last two months. Who am I kidding? Will finish in three weeks. Need to order again. No regrets, though.

Made With Love

Wondered how homemade mango pickle taste stays different. Then tried Add Me's dry mango pickle. Tastes exactly like my aunt's recipe. Sun dried properly. Spices balanced. Real experience in every bite. Thankful for small businesses.

Office Snack Hack

Afternoon slump needs spicy boost. Keep dry mango pickle at your desk. No oil means no stains on important papers. Add Me's small jar fits anywhere. One piece and I'm awake. Better than coffee honestly.

Mix And Match

Dry mango pickle + curd rice = heaven. The dry pieces soak slightly but stay crunchy. Add Me's dry mango achar changes texture in the best way. Try it once. You'll understand. New favourite combination unlocked.

Weight Watch Friendly

Trying to eat healthy but miss pickle? Dry mango pickle is lower in oil. Add Me makes theirs with minimal oil but maximum flavor. Still get that aam ka achar taste without the calories. Diet just got easier.

Crunchy Obsession

Why does dry mango pickle stay so crunchy? Magic maybe. Add Me's tender mango pickle in dry style is next level. Each piece cracks when you bite. The masala coats perfectly. Eating straight from jar. No shame.

Hostel Life Savior

Hostel food needs help. Dry mango pickle is the answer. Stays fresh for months. No oil spills in your drawer. Add Me dry mango pickle saved my mess life. Roommates keep stealing. Need to hide better.

Lunchbox Secret

My kids hate oily food. So regular mango pickle was a no. Then I found dry mango pickle. Add Me's version stays in their lunchbox without making everything messy. They actually ask for extra now. Mom win.

Travel Friendly Pickle

Wet pickles leak. Dry mango pickle? Zero tension. Took Add Me dry mango pickle on my flight last week. No liquid restrictions. Ate with airline sandwich. Made economy class taste like first class. Always pack this now.

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