When it’s mango time, it’s MANGO time! Pickles, sweet treats, sour candy, desserts, meals all revolve around this one singular theme.
This season, we were blessed with a big bag of raw mangoes from a friend’s farm that lend beautifully to a traditional pickle recipe. I wish words could describe the burst of flavours and fragrance from produce grown chemical – free in rich soil naturally. You have to experience the difference to know it
If you do manage to source such produce, here’s a recipe that will do it complete justice. A finger – licking – good pickle recipe that comes straight from a grand old lady of our family, lovingly curated by my Mother.
- Raw country – side (gaonti) Mangoes – 2 kgs
- Salt – ½ kg
- Mustard – 200 gms
- Jeera – 100 gms
- Methi – 50 gms
- Red Chili – ½ kg
- Pepper – 1 tablespoon
- Cut mangoes into medium sized pieces. Add salt and set aside in a large jar
- Roast the ingredients with some oil, till the mustard splutters.
- Turn the heat off and add 2 teaspoons of turmeric
- Grind and set aside in a dry air tight jar
- In a pan, take some oil and temper with some mustard and a pinch of asefoteda (hing)
- Turn the heat off and add mangoes and pickle masala, in a proportion that suits your taste.
- Mix well and store in a moisture – free jar
As the days go by, the pickle just gets better. But we wouldn’t know, a pickle so delicious never lasts that long in our household!