Its the Mango season, the time when you indulge the fruity gems in masses, the time when you end up eating only fresh mangoes the whole day and the time when you have to be aware that some of your house tiles might get jammed by falling fruits.
What would we do without the juicy, refreshing goodness?
It is unimaginable, so deeply rooted and needed are the mangoes.
Therefore, I thought it was about time that I share my husband’s family recipe on how to make a homemade Green mango Pickle from scratch.
Every backyard has at least one Mango tree, with branches in all kinds of forms, twisting and searching their way through the thickets, majestically guarding their territories.
Sometimes they seem to be alive, in a way as the animals and humans are on this planet, as if at any moment their faces might appear on their trunks.
The beauty of Goa are the age old trees, the gigantic masters of the forests and hills.
Mango trees are special, but not only because of the fruits they provide, but because of the antisymmetric shape they take, non looks alike and nobody can predict the growth of any mango tree.
They don’t follow rules, there are no rules, except the eternal laws of physics.
I would say they are the most creative plants out there, because of their unpredictable ability of growing the way they choose it, anytime, anyhow, in no particular order.
Some time back I had fallen for the Green Mango craze, the savory unripe, hard preform of the popular fruit.
Imagine I didn’t know what to think of the notion of eating unripe mangoes, it was unimaginable in my opinion!
Again I was taught differently and I am glad I am not missing out anymore, because if you have an idea of how to prepare, store and enjoy them, then you will recognize the amazing thought behind the use of Oil pickles.
If you know Goan and Indian cuisine, then you will understand what I mean and nod your head in excited agreement.
Green mango pickle is a special delicacy, which is mostly enjoyed with Rice Curry and fish but I for once eat it as snack in between, either plane or sometimes on a bread too.
I had an idea of using the pickle as add in, in pasta sauces, but I hadn’t tried the conception yet, though I can imagine that it would give it all a special turn.
This Green Mango Pickle recipe might be a bit odd to you and you will be wondering what you can do with it.
Green Mangoes might not be available anyway wherever you live, but at least you will know about the existence of this all time favorite treat and if you ever come across a bunch of green mangoes, you will be able to reconstruct the recipe in ease.
I totally recommend to my western followers to give it a try, its unique and tickling the taste buds and I am convinced you will be loving it as much as I do.
- 3 medium sized Green young Mangoes
- handful of Sea salt
- 1 Tablespoon Mustard Seeds
- 1 Tablespoon Turmeric Powder
- 1 Tablespoon Chilli Powder
- dash Pepper
- 1 Tablespoon Garlic Paste
- 2 Tablespoon Jaggery
- ¾ cup Cooking Oil
- Wash the mangoes well to remove the sticky wax like substance from the fruit on the skin. The Green Mangoes should be young, as shown on the picture. That's when the seed is easily to be removed but in case you can always use a bit older mangoes, where the flesh is difficult to separate from the core. In that case you have to cut around the seed as good as possible.
- Dice the Mangoes and keep them in a container with the handful of salt.
- Mix the whole content and cover with a plate and a weight on top, I simply used a stone. You will have to keep that now over night, the pressure and salt will take out all the water from the Mangoes. We don't need the water in the mangoes since water spoils food quicker!
- The next day you will realize how much clear liquid was pressed out, strain the mangoes and remove the water.
- Now you will get to the cooking part. Grab a frying pan and add a Tbs of the whole ¾ cup of oil and fry the Mustard seeds first alone till they finish popping up. Gradually add in Turmeric, Chili Powder, Pepper, the Garlic Paste and mix well frying the spices for 2-3 minutes on medium heat. At that point add in the raw mango pieces, Jaggery and again mix it all well, frying it for 2 minutes dry. Now cover the mango pieces and spices with the remaining Oil of the ¾ cup and allow it all to cook for 10 minutes well. Leave the pickle to cool and fill it into a sterilized jar for storing.
- The pickle needs time to rest for 7 days in the jar!