Mango Khatta pickling process in India differs from other regions mainly due to an additional spice mixture added to them after anaerobic fermentation. Pickle Mango/Aam Kachi Kairi is the main side dishes and many varieties of vegetables are used. However, raw mango or tender mango is the most popular variety of fruit used for pickling.
There are multiple varieties of mango pickles prepared to depend on the region and the spices used but broadly there are two types: whole baby mango pickle and cut mango pickle. Whole baby mango pickle is a traditional variety very popular in Southern India and uses baby mangoes that are a few weeks old.
There are special varieties of mangoes specifically used just for pickling and they are never consumed as ripe fruit. Baby mangoes are pickled using salt, vegetable oil, and a blend of hot spices, in a very careful process that ensures pickles are preserved for years. Pickle Mango/Aam Kachi Kairi is ideally prepared using a special variety of mango that can stay crisp for longer periods when pickled. This variety of mango is specially bred and grafted for use. However, most raw mango varieties can be pickled if the quality is not a concern.