Instant mango pickle
Last week was a tough week for us and a lot of my regular activities including blogging had to be put on hold. Adya started his pre-school. As cute as that sounds, it’s been the hardest decision wrt Adyant for us. I never felt this bad about leaving him and coming to work since he was around people he had gotten adjusted to & was in his familiar zone/ environment as well. Obviously, both people & environment are totally new to him in a school & that’s something that no parent is prepared to handle though we know and succumb to the eventuality. The school that we have enrolled is a very nice one & they had a nice way to induct the kids into their environment. The first 2 days we get to be with the kid (helps in familiarising with the new place) and then the kids are on their own. I won’t ever forget the look on his face when we left him by himself in his class and his cries we saw through the CCTV outside. I felt like a stone and I was feeling terrible about myself. Deep down I know i’m doing the right thing for him and that kept me from going inside the class and grabbing him out :). The levels of anxiety I had before seeing him after 2 hours of his first day alone can’t be explained in words. Also, the bitter truth dawned on me right then – Adyant has started exploring the world on his own & is going to have to face (and hopefully win most) his battles. On the bright side, my baby is going to grow up. Letting him go to school might sound like a trivial act but seriously by far, the hardest hitting for me wrt him and all I can hope for is that he gets adjusted to school pretty soon (fingers crossed). About this post now, my mil prepared this pickle almost 2 weeks back and I am finally getting to document it. I love how simple this pickle is – very very less work for something supremely yummy. D loves this & he polishes each batch off within a few days. I have never seen her make this before now and I realised how simple this is. I sure am going to make this for D in the future.
- 3 nos raw mangoes roughly 2 heaped cups chopped
- 3 tsp asafodita
- 1 tsp turmeric powder
- 6 tsp red chilli powder
- 3 tbsp sesame oil
- 3 tsp fenugreek seeds
- 3 heaped tsp rock salt
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Heat 1 tsp oil & roast the fenugreek seeds.
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In a mixer, grind together the rock salt & fenugreek seeds (after they cool down a bit).
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In parallel, wash and pat dry the raw mangoes. Chop the raw mangoes & place them in a wide bowl.
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To this add the asafodita, tumeric powder, red chilli powder, the salt fenugreek mixture.
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Heat the remaining oil & pour it on top of the spices (especially the red chilli powder).
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Mix everything well and store in an airtight container. The pickle is ready for use & can be used within a week.
- Salt will help in the making the brine required for the pickle and that usually happens within 24 hours.
Stepwise pictures
Heat a tsp of oil & roast the fenugreek seeds.
Let the fenugreek seeds cool down a bit.
Place the rock salt & fenugreek seeds in a mixer and grind till smooth.
Meanwhile, wash & pat dry the raw mangoes & chop them.
On top of the raw mangoes, add all the dry spices – asafodita, turmeric powder, red chilli powder & ground fenugreek seeds rock salt mixture.
Heat the remainder of oil.
Pour it on top of the spices, espeically red chilli powder.
This helps in handling the raw taste of the chilli powder.
Mix everything well & store in an airtight container.
You can use it immediately or use it within a week.
