Did I tell you about my recently bought cook book???Yes, Itz "The Suriani Kitchen" by Lathika George.Even though mummy has her own way of making pickles,I was quite intrigued by the quantity of mustard that was given in the recipe.I thought it to be too much when compared to the normal amount that we use
But given the reputation of the recipes featured i decided to give it a try and i was one happy girl.The pickle turned out to be perfect and am planning to make another batch before the Mangoes become pricey.Make hay while the sun shines???I dunno how many cut mango pieces go into the making coz i love eating mangoes and making funny faces after that.
So lets get into action of pickling without delay.
Recipe Source: The suriani Kitchen Page No: 191
- Diced and unpeeled mango-4 cups
- Salt - 1/2 cup
- Water-1/2 cup
- Sesame oil - 1/2 cup
- garlic - 6 cloves sliced
- Sliced Ginger - 1tbsp
- Curry Leaves - A handful
- Chilly powder - 5 tbsp
- Ground Turmeric-1/2 tsp
- Mustard powder - 1/2 cup
- Vinegar - 1/2 cup
- Mix the mango pieces with two tsp of salt in a ceramic jar or glass bowl.Set aside for a day or two.
- Remove the mango pieces from the salty liquid and discard the liquid.
- Mix the water with the rest of the salt in a pot and bring this to a boil.Strain and set aside.
- Heat oil in a medium pot add the garlic,ginger,and curry leaves and saute for two minutes.Add the chilly powder,Turmeric powder and mustard powder and saute over low heat for a minute.Care should be taken that the masala powders are not browned.
- Now add the vinegar,Salt solution and mango pieces and cook for some time Allow the mixture to cool and store in clean sterilized bottles.
- Be careful in selecting the pickle jar as it should be air tight and clean.No creepy creatures growing in your pickle.
- Use this pickle after 15 or 20 days so that the flavors are blended well.
- Do not be intimidated my the mustard powder.It gives a magical explosion of flavors , a very different one from the usual one.