# @flavoromas on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DU0xDTcAB-o
- **Gondola URL:** https://gondola.cc/posts/64740749-flavoromas-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/d240c7907c.jpg
- **Posted:** 2026-02-16T15:52:16.000+00:00
- **Account Owner:** Zaha S (@flavoromas) — https://gondola.cc/flavoromas

## Caption

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

## Stats

- **Views:** 345,543
- **Likes:** 10,081
- **Shares:** 0
- **Comments:** 41

## Tags

snacks, fermentedfoods

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