Tangy Mango Pickle to Aromatic Dhaniya Panjiri – Exploring the Richness of Indian Cuisine

Indian cuisine is a vibrant tapestry of flavors and textures, renowned for its diverse range of dishes that tantalize the taste buds. Among these are two distinct yet equally delightful preparations: the tangy Mango Pickle and the aromatic Dhaniya Panjiri. Each dish, in its own way, embodies the essence of Indian culinary traditions and offers a unique taste experience.

Mango Pickle: A Tangy Delight

Mango Pickle, known as ‘Aam ka Achaar’ in Hindi, is a staple in Indian households, especially during the summer months when mangoes are in season. This pickle is not just a condiment; it’s a burst of flavor that enhances any meal.


  • Raw Mangoes
  • Mustard Oil
  • Fenugreek Seeds
  • Fennel Seeds
  • Red Chili Powder
  • Turmeric Powder
  • Asafoetida (Hing)
  • Salt


  1. Cut and Dry Mangoes: Begin by cutting the mangoes into small pieces and drying them under the sun to reduce moisture.
  2. Spice Mix: In a bowl, mix the dry spices – fenugreek seeds, fennel seeds, red chili powder, turmeric, asafoetida, and salt.
  3. Coating Mangoes: Toss the mango pieces in the spice mix until they are well coated.
  4. Adding Oil: Heat mustard oil to a smoking point and then let it cool. Pour this over the spiced mangoes, ensuring they are completely submerged in the oil.
  5. Storing: Store the pickle in a clean, dry jar. Let it sit for a few days to allow the flavors to develop.

Dhaniya Panjiri: A Fragrant Offering

Dhaniya Panjiri, on the other hand, is a sweet dish often made during the Janmashtami festival as an offering to Lord Krishna. Made with coriander powder, this dish is not just delicious but also carries nutritional benefits.


  • Coriander Powder (Dhaniya)
  • Powdered Sugar
  • Ghee (Clarified Butter)
  • Mixed Dry Fruits (Almonds, Cashews, etc.)
  • Edible Gum (Gond)


  1. Roasting Dhaniya: Dry roast the coriander powder on low heat until it emits a nutty fragrance.
  2. Preparing Dry Fruits: Chop the dry fruits finely. In a pan, heat some ghee and fry the edible gum until it puffs up. Remove and then fry the chopped dry fruits.
  3. Mixing Ingredients: In a bowl, mix the roasted coriander powder with powdered sugar, fried dry fruits, and the edible gum.
  4. Ghee for Binding: Add ghee to the mixture to bind everything together. The consistency should be crumbly.
  5. Serving: Serve the Dhaniya Panjiri as a prasad or a delightful dessert.

Culinary Significance

These two dishes, Mango Pickle and Dhaniya Panjiri, illustrate the diversity of Indian cuisine. Mango Pickle, with its bold and zesty flavors, adds excitement to everyday meals, while Dhaniya Panjiri offers a sweet and aromatic experience, tied deeply with cultural and religious sentiments.

Incorporating these traditional recipes into your culinary repertoire can offer a genuine taste of India’s rich culinary heritage. Whether it’s the spicy tang of mango pickle or the sweet fragrance of Dhaniya Panjiri, these dishes promise to bring a unique and unforgettable dimension to your dining table.

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