Mango season in India is so famous that it has become a synonymous word for summer season. Here in India, very soon the mango season starts women in many households get ready to make enough mango pickle to last for the next few months. It is equally popular in the north or the south, east or west and enjoyed by everyone whether young or old. Spike your food with mango pickle eat it with rice, its sour and hot taste titillates the taste buds. The mouthwatering pickle is made from raw mangoes, mixed with chili and oil, garlic and a concoction of seeds like mustard and fenugreek. Raw mango is cut into small pieces, mixed with spices and seeds and stored in jars. Within a week, the mixture of spices and mango pieces turns into the mouthwatering concoction. Combined with every food, mango pickle adds a zing to the everyday meal.
We all have grown up eating delicious, crunchy and tangy pickles made by our grandmothers and mothers. No meal is complete without them. Spicy green chili pickles, mango pickles tossed with fenugreek and cardamom, bright yellow cauliflower pickles – you name it! In most Indian households, it is a common sight to find big glass jars filled with freshly made pickles sitting on a sunny window sill. It is a method of developing the flavor’s and letting them mature. Over the years, however, the art of pickle making at home is slowly fading with mass produced variants readily available in the stores these days. But, they miserably fail to match up to the rustic flavors characteristic of the home-made pickles. The process of pickle making may seem tedious as it is time consuming, but it is ridiculously simple. Yes, you do need patience to go through the process of sun-drying the ingredients, soaking them in oil and spices, and finally let them age in the sun for a few days to develop the flavors. But like they say all good things come to those who wait, the result is extremely rewarding. Salt and oil play very important role in pickle making. Salt adds to the flavor, draws moisture and inhibits bacterial growth. Oil on the other hand acts as a barrier to prevent the ingredients from becoming dry and keeps them moist. Different oils and spices render different characteristics to the pickles. Hence, a mango pickle made in north India which mainly uses mustard oil is very different from that made in the south, where sesame oil is most preferred in the pickle making process. Here are some simple and delicious pickles worth trying, Garlic Pickle, Gongura Pickle, Drumstick Pickle, Pachranga Pickle, Amla Pickle, Shrimp Prawn Pickle, Raw Tamrind And Red Chili Pickle, Chicken Pickle, Lime Pickle, Kakarakaya Pickle, Garlic Egg Pickle, Mushroom Pickle, Green Chili Drumstick Pickle, Cauliflower Pickle, Grated Mango Pickle, Mixed Vegetable Pickle, Gooseberry Pickle.
Raw mango is one of the healthiest fruits you can try out in the beginning of summer. At every nook and corner, you will see a cart loaded with raw mangoes and it is indeed a bliss to see people indulging in this lovely sour treat. The greener version of mangoes, Raw mango is an aromatic fruit which is liked by all for its tart flavor. The color varies in shades of greens and the inner flesh is white in color. Depending on the size, it has 1 to 2 seeds. Raw mangoes have firm skins and gives off tart smell. Raw mango without skin is also added to sambhar. Chopped mangoes with skin are often served with salt as an accompaniment with meals, usually added to sea food preparations such as shrimps, fishes and prawns. Roughly chopped raw mangoes with skin mixed with jaggery, salt, turmeric, red chili powder kept in air-tight jar for a week gives a spicy, non-oily pickle. Chutneys are usually prepared with sour, unripe mangoes and green chilies. Raw mangoes are eaten raw with salt as accompaniment. In Maharashtra, a spicy, sweet and sour semi-liquid side-dish called meth-amba is made from unripe mango slices, jaggery and fenugreek seeds. They can be served with puries and polies, like jam. Raw mango is used to prepare pickles, choonda and amchur. Aam panna is refreshing summer drink made of raw mango juice and flavored with jiggery or sugar, cumin and mint. Raw mangoes can be used in salad and served with sea foods. Green mango rice can be prepared by grinding raw mango pulp with red and green chilies, ginger, stir frying them in oil with mustard seeds and adding it to rice. This tangy rice can be served hot with curd and pickle.
Enjoy happy tears by the tickles of pickles!!!