THE GREAT INDIAN MANGO PICKLE
My mother has been gone many years ago, but I can still smell her mango pickle, the best recipe that I have ever tasted as a child, adult and beyond. I wonder if our next generation even knows how to preserve our fantastic foods and to savor the fond memories associated with them. Are we doing enough to preserve our culinary heritage? Well, this may remain an unanswered question ….. the markets are now flooded with ready-to-eat pickles, there are innumerable apps to deliver them at your doorstep, and most of the products are just a click away. It is so easy and convenient not to put in any labour to craft magic in the kitchen !!!
Well, let’s get to the recipe.
INGREDIENTS:
Raw mangoes about 8 to 10, medium size.
SPICES FOR THE MASALA:
Jeera-1 teaspoon
Meethi- 1/2 teaspoon
Saunf – 3 teaspoons
Yellow mustard – 3 teaspoons
Salt according to taste
Hing 1/4 teaspoon
Mustard oil, about 5 to 6 table spoons
Vinegar 1 tspn,
Red chilli powder 2 teaspoons
Turmeric powder 2 teaspoons
METHOD:
1) Cut the mangoes into small pieces. Wash and cloth-pat them to remove the moisture content. The pieces need to be dry.
2) For the masala, dry roast Jeera, Meethi, Saunf and Yellow mustard together for 2 minutes and grind them all coarsely. Add hing 1/4 tsp to this coarsely ground masala.
3) Heat Mustard oil in a pan till it smokes. Remove from heat.
4) In a bowl put the mango pieces and add the following: Mustard oil, vinegar 1 tspn, roasted and coarsely ground masala, red chilli powder 2 tspn, turmeric powder 2 tspn and salt. Stir well and sun dry it for a couple of days. Preserve it in a dry jar. The most easy to make and delicious mango pickle is now ready to eat.
(Or refrigerate for 3 days before use and keep it stored in the fridge for daily use.)
Tips:
Wash the mangoes thoroughly.
Wipe them completely dry after washing to prevent any kind of moulding.
Mix the mangoes with salt and turmeric and let them sit for 1 to 2 days to remove the moisture before preparing the pickle.
Don’t forget to share the pickle with your friends, family and neighbours.
Savour it with dal chawal/khichdi/ parathay, curd rice or what have you.
