Tuesday, June 5, 2007

Mango Pickle

We lived in a different place when I was young. We had a big garden there with 4 mango trees, 2 guava trees, 3 drumstick trees, 5 papaya trees, Rose and other flower bearing shrubs, and kitchen garden. We had planted egg plant or brinjal, lady's finger, Yellow corn, Chilli, tomato, bitter gourd, bottle gourd, ribbed gourd, Yam, and plantain trees around 10 to 15. So it will be fun round the season; you will get something from the garden.

Summer had always been wonderful with mangoes. During one season, all of a sudden all the four mango trees started bearing fruits. It was too much for a family of six. We never believed in selling it to the neighbors. So we shared the vegetables we get from our garden and the mangoes, in one season we had more than 500 fruits which distributed to the township we were living in and people were fond of the fruits since all the four mango varieties were different. We shared only three of them. One particular tree bore Malcova and less in number and that tasted great.

So that's the time when mom put varieties of pickles and store it. It can be stored for a year or so. But mom prepared so that we can keep it for six months. This is one of the varieties. The specialty about her pickle is that she will NOT use vinegar.


Mango: 1 kg (sour - grated)
Fenugreek seeds fried dry and powdered:3 tbsp
Gingely oil: 1 cup
Asofoedita: 2 tbsp
Red Chili powder: 3 tbsp (Not Kashmiri chilli)
Mustard: 1 tbsp
Turmeric: 1 tbsp
Salt: 3 tbsps (You can add more if needed)
Lemon juice: 1/2 fruit (squeezed)
Curry leaves: 3 sprigs


Buy matured mangoes that are meant for pickle. Those will be usually round in shape and very much sour in taste. Don't use any mangoes if the color is changed even to the slightest. Wash it clean and peel off the skin. Then grate it. Do not remove the juice. Add Chilli powder, turmeric, salt to the grated mango. Mix it well and allow it season for around 7 to 8 hours.

Heat oil in a tawa/wok/kadai. Add mustard and allow it splutter, then add curry leaves and asofoedita. Once the raw smell is gone add the grated mango mix and stir well. Keep the stove in simmer. Then add the fenugreek powder and stir well. The mangoes should be cooked well and the oil should come separetely. Keep closed and stirr it every 5 to 10 mins. Add lemon at this point if you want. It takes at least 45 mins to get fully done. You'll get a wonderful smell that will make you literally drool. You can remove from flame and preserve it in air tight jar. This will go well with rice. People who are inclined to sour taste can have this sandwiched in bread. The oil gets settled in the container.

So those who are diet conscious can take from the container without stirring; who aren't can stirr well before use. Don't keep any metal spoon inside the container. It is better you remove the spoon after using it.

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