Mango pickles hot and sweet – all-time favorites

It is not clear in which category I should put the mango because, when raw, it is a vegetable and, when ripe, it is a delicious fruit. The recent controversy surrounding two chief ministers of Bihar and the mangoes in the orchard is proof enough that people can go to any extent to get hold of ripe, juicy mangoes that have divine tastes.
Summer is that time of the year when the markets are flooded with mangoes of various sizes, tastes and prices. To many families, this is the time when the women get together to prepare those delicious finger licking pickles that will see the families through the year.

The varieties of pickles are mind boggling – there are the hot ones and the sweet ones. Sweet ones are cooked in jaggery or in sugar. For the jaggery cooked ones, the raw mangoes are cut into reasonably large pieces depending on the size. The seed is removed and the cookable portion is cleaned, coated with salt and turmeric and put on a pan over the oven. Then jaggery is added as required and, as it melts due to the heat, the mango pieces begin to soak the juice and soften. When the cooking is done, red chili flakes are sprinkled and the whole preparation is stirred well and allowed to cool.
For the sweet version with sugar base, the raw mangoes are grated, washed and cooked along with sugar. Here also, the sugar melts and the mango dissolve in it and transform into a sticky substance that boasts of a heavenly taste once garnished with cardamom powder. It is a favorite in Maharashtra.
As to the easy-to-prepare hot versions – it consists of cutting the average size raw mangoes into fours (or sixes) pieces, and seasoning them in large containers in a bed of mustard oil. The containers must be kept in direct sunlight till such time that the mangoes soften. Then spices are added along with whole red chilies and seasoned again. The more sunlight it absorbs, the tastier the final product becomes. Better known as aam-tel (mango-in-oil), this is a great base for preparing aloor-dum during the monsoons (or at any other time). These are even used as additives in pulse preparations. The sour taste of the raw mangoes gives a special twang to the food stuff!
Of course, in some parts of India, especially in the North, pickles are an inseparable part of the menu at breakfast, lunch or dinner – pickles add taste and variety to the menu and taste great either with hot parathas or plain rotis or with rice. (to be continued)
(Image courtesy wikimediacommons.org)

A few more must reads -
Skinny jeans a health hazard as an Adelaide woman found out in the park

Good news from the Cold War front – Putin rings up Obama in the White House

Agra Railway Police sends 109 persons to jail for committing nuisance on railway property

Thieves in UP steal nine buffaloes from BJP MLA’s farmhouse

No more cold drinks or junk food for Amarnath Yatra


Six women vanish from Ohio – suspected to be victims of serial killing

France paralyzed by taxi drivers strike – grouse against Uber cabs lead to chaos

Two girl suicide bombers kill at least 30 in Nigerian market


Disguises in Indian movies and TV

Movies on rebirth – hot favorites of Bollywood