There are certain family traditions that are unbroken. One such ritual in our household is the making of our annual batch of raw mango pickle.
This pickle recipe is the signature item of the kirloskar kitchen and has stayed in my family for ever.
Each generation adds its own touch to it. Ingredients are measured not in grams or cups, but rather in measures like ‘fistful’, ‘handful’, ‘two fingers height’, or ‘a pinch of…’ etc etc
On my part , I have converted the units into grams so that it is easier to measure.
The whole process is a treat to watch and to make. My mum in law conducts this ritual with utmost love and with the same flair as the maestro of an orchestra.
Each step has to be followed scrupulously and there can be no short cuts .
I am pleased an honoured to share this recipe with all of you.
The recipe is for 1 kg of raw mangoes, cut into chunks. Keep their skins on. Discard the sees.
1 kg fresh , green raw mangoes
1 cup salt
3/4 cup mustard dal
3/4 cup red chilly powder ( mix Kashmiri chilly powder and the regular red chilly powder in equal amounts to make 3/4 cup)
1 tablespoon haldi powder
1/4 cup methi seeds
50 grams compound hing (solid hing)
3 pieces of dry turmeric , each about 2-3 inches in length, broken into smaller pieces . Use a mortar pestle for this step.
1,1/4 cup sesame oil.
1) Take a flat bowl and arrange the salt, red chilly powder and mustard dal, as shown in the illustration. Make a well in the centre and keep aside.
2) Take a Kadhai and heat the oil in it. In that, first fry the methi seeds. (To make this step easier, put the seeds in a strainer and hold it in the oil.) Keep aside.
3) Using the same strainer, fry the hing pieces till they change colour. Keep aside.
4) Next fry the turmeric pieces and remove from oil.
5) When cooled, put the methi seeds, fried turmeric pieces and hing in a mixer and grind to a fine powder.
6) Put this powder in the centre of the dry ingredients that you have arranged in the bowl. On that, add the 1 tablespoon haldi powder.
7) Meanwhile, reheat the same remaining oil that is in the Kadhai till it is super hot.
8) Turn off the flame and carefully pour this hot oil on the dry ingredients. Starting from the outside and slowly moving to the centre in a circular motion.
Be extremely careful while doing this.
9) Mix the masala thoroughly, while the oil is hot.
10) When cooled, add the chopped mango pieces and that’s it, your mango pickle is ready!
Store in airtight glass bottles.
This pickle lasts for a year and can be stored in a refrigerator .
You can even make this masala a couple of days in advance and then toss the kairi pieces in it later.
Do try this recipe and feel free to send your queries if you need any clarification.
Share / post the pictures of the pickle when you make this recipe.