When I first started this series, I never ever thought I would know enough to continue it for so long. But it seems that I do and I am mighty pleased. I was not planning to only concentrate on this series but also have a more wide variety on my blog but I think I shall let it take its own course. I guess that is the best way.
When I was a kid, I remember eating out at one of my mom's friends houses. She served this most amazing sweet mango pickle with my curd rice. I think I have never forgotten the taste of that. Though not too much of a pickle person, I was used to eating Avakai ( recipe here ) but always with the mango piece washed to take off the spicy masala. This pickle did not need any of that. It tasted good, masala and all...
And not coming from a family that made pickles regularly, I never had a chance to taste it again.
Now couple of summers ago, I suddenly got a craving for the sweet mango pickle. Luckily for me the urge struck during the mango season when I could indulge myself. Found a recipe and immediately got around to making it. It came out very well. I now only make a small quantity as I am the only fan of this pickle at home.
So here's the recipe... Maybe a little late for this years mango season but nevertheless can still be made...This pickle should easily last a year or more ( if you haven't finished it by then....)
Raw sour mango cut into pieces - 1 kg
250 grams salt
125 grams chilli powder
1 teaspoon turmeric powder
600 grams grated jaggery
250 ml til oil/sesame oil
1 teaspoon mustard seeds
1 teaspoon methi (fenugreek seeds)
Mix salt chilli powder, turmeric and jaggery in a clean DRY vessel.
Heat the oil and fry the mustard and fenugreek seeds for the seasoning.
Cool and pour over the mixed powders
Mix in the mango pieces and mix really well till all the mango pieces are coated well with the powder/oil mixture.
Store the pickle in an airtight jar.
Always use a dry spoon to take out the pickle.