One of the spunkiest aspects of Indian cuisine is our endless variety of pickle. And I am huge fan – be it sweet, sour or spicy. Even so the procedure always appeared too elaborate to try. Turns out I couldn’t have been more wrong.
This week I tried sweet mango pickle and it’s so fuss-free, you won’t believe it. All you need to do is take one big raw mango and cut it into small cubes. Then heat a teaspoon of oil in the pan, add half a tsp of mustard seeds, one finely chopped green chilli and a few curry leaves till it makes those familiar sputtering sounds. Add the mango pieces and some water, cover with a lid so that it gets cooked in like four-five minutes. Then add two tablespoons of crushed jaggery, a pinch of salt and red chilli powder, keep stirring, till the mixture gets all nice and gooey, say around another five minutes. Turn off the flame, allow the preserve to cool and empty out the contents in a clean glass jar. Refrigerate the same.
This quickie pickle works best with parathas, curd rice or even on its own.