GRANDMA’S MANGO PICKLE

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. 

Ingredients: 

• 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 

Method: 

• 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!