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Mango Pickle! Is your mouth watering? Very few (like my husband) can resist the siren called mango pickle.
There is are no words to describe how it feels to crunch into a freshly made piece of Mango Pickle, delicious and crunchy, sour and pungent at the same time.
In the time when we were kids, the pickle was made at home under the eagle eye of Ajji or Granny and the preparations were elaborate.
For mango pickle, the season was of course summer and the bottles or barni as they are called were washed and rewashed then wiped and dried in the sun. Then the next day the mangoes were brought, washed and dried. Then they were cut on a clean and dry cutter. The keyword was clean and dry else the pickles will spoil.
The way the mangoes were cut is different from region to region. In the Vidharba where we stayed the hard endocarp was chopped up and used in the pickle but Ajji discarded it.
In general, the mangoes are salted then the spices added, mixed. Then oil that was heated to a smoking point was added after it had cooled thoroughly. Mixed well and were matured by exposing the bottles to sunlight for up to two weeks the pickle is kept covered with muslin while it is maturing.
Sadly this is now a dying tradition we do not have the time or patience for the elaborate procedures and end up using readymade masala to make pickles or buy one off the rack.
The other pickles I have tried are
- Spiced Lime Pickle/Lemon Pickle without Oil
- Gor Keri a Raw/Green Mango Pickle made from Rajasthani Pickle Masala
- Mixed Pickle of Raw Mangoes, Cauliflower and Carrots
- Olya Haldiche Lonche or Fresh Turmeric Pickle
- Lime Pickle/ Limba che lonche/ Limbikai Upinkai
- Chilli Pickle/Phodni Chi Mirchi
- Star Fruit Pickle/ Kamarak che Lonche
- Preserved lemons or l’hamd Marakad
- Ranjka/Thecha ~ A Chilli Preserve
- Keri Ki Launjee/ A Raw Mango Preserve
- Raw Mango in Salt
- Amla Pickle
- Instant Pickle
- Carrot Pickle
But today in my last post for Condiments of your Choice I have made the pickle masala from here. You can make and store the masala for your use or buy the readymade masalas that are available in the market and make your pickle. The methodology is same.
Here I have used 1 kilo of raw mangoes as my basis but you can scale it down.
- 1 kg Raw Mango
- 100 grams pickle masala
- 125 grams Salt
- 2 cups Oil about 250 -300 ml
- 5-10 grams Rai/mustard seeds approx
- 5 grams Hing/Asafoetida approx ( I use the rock hing called Shankar chaap)
- 5-10 grams Haldi/turmeric powder approx
- Wash dry and sun the pickle bottle. Also, wash dry and cut the mango with a clean and dry cutter.
- In a big bowl add the mango pieces, salt, haldi and the masala and set aside for about half an hour.
- Meanwhile heat the oil and splutter the mustard seeds add the hing after mashing it up.
- Let the oil cool down.
- Add the cooled oil to the mango mixture and mix well.
- Transfer to the glass jar. Cover and let it mature in the sun for 2 weeks.
- This is my pickle masala link.
- In case after transferring the mango pieces the mango pieces are not submerged under the oil. Heat and cool some more oil and add to the pickle bottle.
- In case you do not plan to preserve the pickle satr eating it immediately.
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