Home-made Delight
Mango Pickle
Our member Ms A. Das’s raw mango pickle is not a mere treat. Enjoy it in summer as a digestive aid and cooling remedy, or in winter, when the spices and oils help maintain body heat and improve the digestion of heavy winter diets. Here is her recipe.
Method:
Peel and grate the raw mangoes. Grind the ginger, garlic, and green chillies into a coarse paste. Heat the mustard oil in a pan and add the nigella seeds along with the fennel and mustard seeds, lightly crushed. Stir for a few seconds until aromatic. Add the ginger-garlic-chilli paste, the powdered spices, salt, and sugar, to the mango and mix well so that the fruit is evenly coated with the mixture. Once the mustard oil has cooled, pour it over the mixture and add vinegar. Mix well again. Transfer to a clean, dry glass jar and let it sit for 2–3 days for the flavours to mature before serving. Store in the refrigerator for a longer shelf life.
Peel and grate the raw mangoes. Grind the ginger, garlic, and green chillies into a coarse paste. Heat the mustard oil in a pan and add the nigella seeds along with the fennel and mustard seeds, lightly crushed. Stir for a few seconds until aromatic. Add the ginger-garlic-chilli paste, the powdered spices, salt, and sugar, to the mango and mix well so that the fruit is evenly coated with the mixture. Once the mustard oil has cooled, pour it over the mixture and add vinegar. Mix well again. Transfer to a clean, dry glass jar and let it sit for 2–3 days for the flavours to mature before serving. Store in the refrigerator for a longer shelf life.
