Mamidikaya Tokku
Move over your regular lime pickle or mango pickle to make Mamidikaya Tokku, says chef Niriksha Reddy, sous chef at ITC Grand Central in Parel. She says mamidikaya tokku is a traditional Andhra pickle made with raw mangoes and it is easy to make. The pickle is personally her favourite pickle, that she not only loves to eat with her meals but even prepares every time during the summer months. Make it with raw mangoes, ustard seeds, fenugreek seeds, cumin seeds, red chillies, sesame oil, turmeric powder, salt, and jaggery or sugar. Image for representational purposes only.

Avakkai Mango Pickle 
Celebrating the diversity of South India, Suresh Babu, executive chef at Clarks Exotica Convention Resort and Spa in Bengaluru, says you can make an Avakkai Mango Pickle. Interestingly, Ava means mustard, Kaya means raw or uncooked fruit or vegetable. The preparation is usually made with mustard seeds, red chilli powder, along with salt and oil. Babu says you can serve it as an accompaniment to South Indian meals or pair it with steamed rice and ghee or a simple curd rice for a truly authentic experience. Take raw mangoes, mustard powder, red chilli powder, salt, fenugreek seeds, sesame oil, dried red chilies, mustard seeds, asafoetida (hing) and curry leaves to make the pickle.

Aam ka Achar - Bihari style
With pickle recipes known to be passed down generations, Bengaluru-based restaurateur Farheen Quadri, who owns Jugni, shares one for Bihari-style Aam ka Achar. Make the pickle by using raw mangoes, preferably Rajapuri, jeera, mota saunf or fennel, methi seeds, Kali rai or black mustard seedsm kalonji (onion seeds), heeng (Asafoetida), haldi (turmeric), Black pepper powder, Red chilli powder teekha lal, mustard oil (smoke the mustard oil and cool it and then use), and salt. Image for representational purposes only.

Mango Pickle with a twist 
The rich diversity of India brings with it refinement in recipes that cater to the palate of the region. So, while the mango recipe may look the same, there are small additions that make it unique. Chef Ravish Mukri from Ditas in Lower Parel, makes the most of mangoes this season, by making mango pickle with a twist. The additional use of garlic is what makes the difference in this recipe because most mango pickles do not use it. Use raw mangoes, mustard oil, mustard seeds, fenugreek seeds, fennel seeds, Nigella seeds (kalonji), turmeric powder, red chilli powder, salt (adjust to taste), asafoetida (hing) and garlic, to make the pickle. Image for representational purposes only.

Aam ka Murabba
Celebrating the preparation of murabbas, chef Faisal Qureshi, who is the chef de cuisine at Kangan restaurant in Westin Garden City in Goregaon, says you can make Aam ka Murabba. Growing up in north India, it is a popular preparation made by many Indian families. It is an interesting mix of sweet, salty and spice flavours that come together to enhance any meal during this time of the year. Make it with murabba mangoes, desi ghee, sugar 1/2 kg or jaggery, turmeric powder, black salt, salt, black pepper, Onion seed, Kashmiri red chilli powder, roasted black pepper seeds, oasted cumin seeds, roasted fennel seeds, pumpkin seeds, musk melon seeds, chopped dry fruits. Image for representational purposes only.