There are too many summers when i have had my share of mangoes. When i say mangoes, i dont mean the fruit. I hate the fruits. They are way too messy, sticky and yellowy for me. I hate yellow and i hate sweet and yellow. So mango love is not my thing. But the raw ones are a different story altogether. Spring is not very popular in India. Maybe because that transition period when nature changes its moods from cool to angry is very short here. In my opinion, only february and march are spring months here. Even though i wish we had spring year round. Now that i m in Baroda, where the sun can be so cruel that you wouldnt need a stove to make dosas, i feel springs are a double whammy. We have spring in February, March and a teeny weeny bit of spring shows up again in August and September. But both the springs are characteristically different. So what is the moral of the story? Oh mother Nature! Can we have some more spring please?I mean, I m a spring person totally. Back in Coimbatore, spring meant cropping up of watermelon stalls around the city and loads and loads of mangoes or should i say parrot beaked mangoes... And they make a brilliant sight at all those roadside vendors' abodes. Beautifully cut up in symmetries and seasoned with chili powder and masalas. Absolute spring delight. If these mangoes make an appearance on the vegetable markets, then they were sure to find their way onto our tables. But i lost out on the pleasures of eating raw mangoes that way when i entered college and later got married. But this year turns out to be a different story altogether. We have parrot beaked mangoes here in Baroda. And i bought them yesterday, like any self respecting Coimbatorean should. And made my mom s super smashing hit pickle out of it. By the way, this is truly on the go. Only thing is you need to chop the mango up. It makes a great pickle for those days when you are going away on a picnic or you just want to eat a simple meal of some curd rice and pickle. So go on and buy the mangoes and pickle them.
Prep Time: Under 20 mins
Cook Time: Under 5 mins
Makes about a cup
What you need?
Mangoes the parrot beaked ones 2 medium cubed
Red chili powder 1 tsp
Turmeric powder 1/4 tsp
Salt to taste
To Temper:
Mustard seeds 1 tsp
Hing a large pinch
Sesame oil 2 tsp
( Dont even attempt this pickle with any other kind of mangoes. You will land up asking yourself, why and why a million times. Use sesame oil for the flavor. No other oil, in my opinion can lend such an exuberant flavor to food. Especially pickles. This stays well for about 2 to 3 days when refrigerated. Makes a great accompaniment for small parties where you want to finish up the meal with some curd rice.)
How to make it?
In a mixing bowl, add the cubed mangoes, red chili powder, salt and turmeric powder and combine well. Toss them together to make sure they are mixed well.
Heat sesame oil in a pan and add mustard seeds.
Once they splutter, add the hing and temper the pickle.
Serve with curd rice on a hot day to show the weather who s boss!!
P.S There are too many pics cos i felt all of them were too lovely.
Prep Time: Under 20 minsCook Time: Under 5 minsMakes about a cup
What you need?
Mangoes the parrot beaked ones 2 medium cubed
Red chili powder 1 tsp
Turmeric powder 1/4 tsp
Salt to taste
To Temper:
Mustard seeds 1 tsp
Hing a large pinch
Sesame oil 2 tsp
How to make it?
In a mixing bowl, add the cubed mangoes, red chili powder, salt and turmeric powder and combine well. Toss them together to make sure they are mixed well.
Heat sesame oil in a pan and add mustard seeds.
Once they splutter, add the hing and temper the pickle.
P.S There are too many pics cos i felt all of them were too lovely.
