I grew up in Andhra Pradesh, where mango meant avakaya. But in Kerala, fermented mangoes are eaten as a snack — bold, sour, and deeply comforting. The same is made with pineapple, carrots, amla, and cucumbers too — each one turning into something unexpectedly addictive. Different states. Different snacks. Same love for tradition. Here’s the recipe: Bring water to a boil in a bowl. Once it boils, add some vinegar and turn off the stove. Let the water cool down until it is warm. Meanwhile, add the mango slices and slit green chillies to a clean, dry jar. Add rock salt. Pour the warm vinegar water over the mangoes, making sure everything is submerged. Cover and let it ferment at room temperature for 2 to 3 days. Once ready, enjoy it as a bold, sour snack. #fermentedfoods #snacks