Homemade Mango Pickle: A Vanishing Tradition

Atif Ismail

Multan: Homemade mango pickle, once a cherished tradition and a source of income for rural women, is fading from our society due to the rise of commercial production.

In the past, during mango season, women in rural areas would prepare mango pickle not only for their families but also to sell locally, providing a crucial source of income. 

However, the emergence of large-scale pickle manufacturers has gradually displaced these small-scale producers, leaving many rural women without a livelihood.

Mango pickle is not just a flavorful addition to our meals; it also offers various health benefits. Packed with antioxidants, vitamins, and minerals from ingredients like fenugreek and mustard seeds, it supports skin health, digestion, and overall immunity.

Tahir Mahmood, a middle-aged man, reminisces about his childhood, recalling how his grandmother used to prepare mango pickle at home.

 “We would watch her chop green mangoes, remove the seeds, and mix them with oil and spices, preserving it for the entire year,” Mahmood said.

Despite the passing years, many rural women maintained their skills in making and preserving pickles. However, urban residents may be unaware of this traditional craft. 

Besides personal use, these pickles were also gifted to relatives or sold locally, adding to the household income.

Shahid Hameed Bhutta, a farmer, highlights that pickle was not only a nutritious and affordable food item but also a valuable source of income for rural women. 

“With the rise of commercial production, this traditional practice has diminished,” he noted. Bhutta advocates for the revival of domestic pickle production as a cottage industry, suggesting that specialized training in modern techniques could help women re-enter the market.

He also sees potential for exporting these pickles to Europe, America, and the Middle East. “If the Small and Medium Enterprises Development Authority (SMEDA) supports rural women in pickle production, it could boost exports and improve livelihoods,” he said.

Despite modern changes, elderly people still fondly remember the taste of homemade pickles from their past. 

Preserving this tradition through education and small-scale commercial production could help reduce post-harvest waste and create economic opportunities.

Malik Arif, a farmer, points out that mangoes often fall prematurely due to storms and could be used for pickle making, reducing crop losses and providing income opportunities for female entrepreneurs.

There are success stories of domestic pickle producers who have turned their small-scale operations into profitable businesses.

 Ejaz Ahmed, a shopkeeper from Burewala, notes, “What started as a domestic practice eventually became a commercial success as demand grew.”

Pickle remains popular across different socioeconomic groups, but the benefits have shifted to large commercial firms, leaving many rural women behind. The decline of cottage industries has led to job losses and economic challenges for these workers.

Reviving and supporting small-scale pickle production is essential to provide economic opportunities, reduce poverty, and preserve traditional crafts. It’s crucial to focus on this revival to support rural workers and improve our economy.

The feature story was released by APP.