Thursday, September 27, 2007

Preserving it for the rainy day



The mango season in India is much awaited one. As warm April spring heralds the summer months, fruit stalls begin selling lump, juicy, sweet mangoes. This fruit is called the king of fruits and is very highly valued. There are hundreds and thousands of varieties of mangoes grown in India but Hapus or Alphanso is the most loved. This fruit is very dear to everyone across the length and breadth of country and I personally know only person who isn’t fond of mangoes & that one person is my kid sister. This fruit is very versatile since it has many many culinary uses in Indian cuisine.
The sour taste of the green mangoes is used to add the much required tang in any delicacy while the ripened variety is generally part of some dessert. Adding raw mangoes to chutneys and curries is done almost throughout India, especially konkan, goa and kerala. While North Indians prefer adding amchur to their food for the much required tang.
This fruit is seasonal hence has to be preserved in some way or the other. Indians pickle it for consumption throughout the year. Mango is dried and powdered and used in almost all of the north Indian savoury pastries and snacks. Another interesting way to preserve raw mangoes is pickling them with salt, masalas/spices, oil so that you can have this fruit when you crave for some raw mango. Infact We even sun dry it, to be used in curries throughout the year. we call it ambe-solla ( Ambe is Mango , solla basically means slice in konkani). This doesnot actually give you a feel of eating mangoes but when cooked in curries it comes preety close to the actual raw mangoes.
There is one more very interesting way of preserving this wonderful fruit at raw stage. I am not sure if many people do it but it’s a very common thing in every Konkani household. It does not have any oil, artificial preservatives, spices but tastes very very good. In fact I have eaten this with rice, solkadi, potato phodi….yumm. In olden days when refrigerators were unseen & unheard this was teh only effective way to store it in all its glory. But the taste is so good that this is a continued tradition in all the konkani houses.
I know I am a little late to post this since mango season is coming to an end here but then better late then never. I thought of posting it sooner so that those of you who want to try it can try this before supermarkets have raw mangoes on the shelf.
Getting to business, lets check the recipe. This is very simple, easy, non messy recipe. In konkani we call it KhaLatali tora (Tora is raw mangoes and khaL is the salty, pungent water)


Ingredients
1 cup mango diced in bit size pieces
½ cup chilies
¼ cup salt
1 tbl spn hing
4-5 spoons of water

Method:
Mix all the ingredients together except water, mix well. Let this stand for 3-4 hours. Transfer this to air tight bottle and add water. Shake well and keep the bottle in cool dry place. Open after a week you will be sweetly surprised to see that mangoes have pickled.
Its like pickle but you can actually feel the tang, zest, fiery taste in every bite. There are no over powering masalas or oil acting as preservative. You can even add this to curries but than you have to be very very careful with salt added to curries since this will contain a lot of salt.

If this is new to you then you must try it because I am sure you will fall in love with this instantly. This is a completely traditional recipe and followed as almost a ritual in every goan household.


We'll be back on the weekend with some more interesting recipes. have fun and pickle raw mangoes konkani styl etill then.

25 comments:

timepass said...

nice recipe

Anonymous said...

i just love the tangy taste.Please post more authentic konkani recipes specially goan .

Padmaja said...

hey waiting for those recipes now!!!!!
mango pickle!who can resist it, tell me!!

Laavanya said...

I love mango pickle!

Asha said...

Slurp!! My cheeks are hurting!:))

Pooja V said...

Hi timepass: Thanks for stopping by here.

Hi Anonymous: Sure thing !! I love these classic, rustic recipes.

Padmaja: I will sure post those now. Me too totally love pickle.

Hi Laavanya : Mango pickle is according to me one of the best amongst the pickle.

Hi Asha : Try biting into that pickled chili. It will not hurt at all & with all the salt and hing it isnt hot either.

TBC said...

What an easy pickle-recipe!

Happy cook said...

Yum my mom always did this when it was mangoe season. She still does it and then she distribute to her neighbours and friends. Nice looking recipe

Sirisha Kilambi said...

Nice one Pooja....The glass looks colorful with those green mangoes.....
Now...mango Pickle is one big addiction to most of us right....:-)

Tee said...

that looks interesting! I love adding raw mango to aamti. Let me check if I get some raw mango at the store this week...otherwise will definitely try this next season. :)

Pooja V said...

Hi TBC: Its a easy, simple, Traditional recipe to retain the taste to be savoured throughout the year.

Hi Happy cook: Yeah this is total mommy recipe. Its a wonderful one too.

Pooja V said...

Hi Sirisha : Mangoes are addictive in any form!! yeah the color is bright on the first day but will gruadlly become pale due to salt.

Hi Tee: In stores here raw mangoes are stil available try near urs. If you try it dont forget to tell me ur take on this dish.

Sharmi said...

ouch my cheek hurts. I never worked hard for pickles. very nice.

Pooja V said...

Hi Sharmi then i guess this is just the right recipe for you.

Jeena said...

Great post about mangos Pooja I have never tried a green mango before. I am sure your pickle is wonderful it sounds delicious. Thanks for the post. :)

Puspha said...

My saliva is dripping.

Pooja V said...

Hi Jeena: This is a MUST try for you then..hee hee. Glad u liked it.

Hi Puspha: There is just one way to control it. A bite into this, Let me know the address, will send a bottle over.

Redchillies said...

What a simple and great idea Pooja. Should I keep it in fridge after it is pickled?

Cynthia said...

I can imagine how good this pickle will taste.

Hi Pooja, thanks so much for stopping by my blog and helping me to discover yours!

Cynthia said...

Pooja, I don't have your email to send you the egg curry recipe you wanted. Email me at: tastelikehome@gmail.com and I'll send it to you.

Pooja V said...

Hey Redchillies: This should not be refrigerated. It has long shelf life if stored in cool dry place.

Hi Cynthia: Its just awesome as you have imagined :). I am so glad u liked my blog.

JennDZ - The Leftover Queen said...

Sounds very interesting!

Welcome to The Foodie Blogroll!

Anonymous said...

Looks tempting, got to try it out when i get hold of some sour magoes & thanks for your comment on my blog!:))
paati

Pooja V said...

Hi Jenn Thanks for the warm words.
Its a simple but long-shelf life recipe.

Hi patti: This recipe is worth every trial and tastes best with
sour mangoes.

Seena said...

watching the picture makes me drooling..