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Ayurvedic Dravya · Preparation · — kcal / 100g

Mango pickle (achar) Amra Sandhita

Also known as: achar, aam ka achar, avakaya

A condiment-dose agni trigger — one sliver wakes salivation and appetite at the start of a meal; classical sandhita (preserved) foods are potent in small amounts only.

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Mango pickle (achar) — Ayurvedic Preparation & USDA Nutrition

Mango pickle (achar) — Rasa: Sour, Salty, Pungent · Virya: Heating · Vipaka: Sour · — kcal per 100g (USDA).

Vāta: Pacifies (-1) Pitta: Increases (+2) Kapha: Pacifies (-1)
Rasa (Six Tastes)
Sour, Salty, Pungent
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Sour
Guṇas (Qualities)
Oily, Sharp, Penetrating
Digestibility & Agni
3/5 · Agni 1
Seasons & Timing
Varsha, Hemanta, Shishira · Midday

Classical Ayurvedic Profile & Preparation

A condiment-dose agni trigger — one sliver wakes salivation and appetite at the start of a meal; classical sandhita (preserved) foods are potent in small amounts only.

Traditional Preparation (Samskara)

Raw mango cured with salt, red chili, fenugreek, mustard and oil, matured in the sun. Strictly a condiment — a teaspoon beside the plate, not a side dish.

Classical Provenance: pan-Indian tradition; sandhita (preserved foods) in classical texts.

Synergistic Combinations (Samyoga)

  • with curd rice (the classic counterpoint)
  • with theplas and parathas (travel pairing)
  • a sliver with khichdi for flavour lift

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: pitta excess / acidity / ulcers
  • Contraindication: hypertension (salt-heavy)
  • Contraindication: skin conditions (sour-salty-fermented aggravates)
  • Contraindication: more than condiment quantity

Verified USDA Nutrition Facts for Mango pickle (achar)

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 tbsp (15g):

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