Summer is here, and it’s the season for mangoes! There’s no wrong way to enjoy them, ripe or raw. A raw mango purchase that started out as an innocuous addition to bhel turned into a culinary adventure in the Anoopi-and-Shraddha kitchen.
Introducing the first of a new series on Anoopi’s Culinary Delights: Fiery Hot Cut Mango Pickle.
Quantities are somewhat approximate.
3 raw mangoes
1 cup of oil
3 to 5 spoons of red chilli powder
Cut three mangoes into really small cube pieces. What, did you say ouch? You should be more careful with that knife, you know. Culinary delights are not for the absent-minded.
Add salt to the cut mango pieces and keep them aside. Resist the temptation to eat the cut mango pieces after your fourth of fifth spoonful. Use a clean spoon, btw. Don’t dip your hand in, and don’t sprinkle any water. If you do, your pickle may not last very long.
Take a surprisingly large amount of oil (a cup or so, enough to make your responsible spouse or parent wince) and heat it up in a pan. When it is blazing hot, add the mustard seeds and quickly cover it with a sputter lid, and wait a minute or so for the pitter-patter of sputtering mustard seeds to end.
Turn off the heat, and wait for the oil to cool down. Then add the turmeric, asafoetida, and red chilli powder. Make sure you wait for the oil to cool down, otherwise these crucial taste-makers will get burnt to a crisp.
Add the spiced-up oil to the waiting salted mangoes and stir.
Keep it covered for a day or so, mixing occasionally so that the oil and spice mixture spreads uniformly. After a day you can fill it up into glass bottles and refrigerate.
Serve with yogurt rice (or pretty much anything) and eat with a smile!