This brings back memories of my childhood. I am from a coastal village in (northern) Andhra Pradesh, India.
We call it "పచ్చడి" (pachchadi) in Telugu. If it were to be made in a process usual to the rest of the state (or the country), it would not last longer due the village's close proximity to the sea.
So my aunt and grandmother would also add jaggery to the pickle, to stop it from developing fungus sooner and to give it a sweet taste along with sour and spicy taste mango pickles are known for. This addition would give the pickle a deeper colour.
I always preferred it over the regular mango pickle.
We call it "పచ్చడి" (pachchadi) in Telugu. If it were to be made in a process usual to the rest of the state (or the country), it would not last longer due the village's close proximity to the sea.
So my aunt and grandmother would also add jaggery to the pickle, to stop it from developing fungus sooner and to give it a sweet taste along with sour and spicy taste mango pickles are known for. This addition would give the pickle a deeper colour.
I always preferred it over the regular mango pickle.