It is #AamAchaarDay today! A special food observance day initiated by ace food writer Rushina Munshaw-Ghildiyal to commemorate this special Indian food accompaniment.
For me it marks a day filled with nostalgia, reminiscing all those wonderful times of summer's mango pickling season. As a kid I grew up in awe of the huge quantities of raw mangoes that would make their way into our kitchen during May and would be pickled by my grandmother and mother for consumption right until the next mango season. Both these ladies had a vast repertoire of recipes and our family would get to eat loads of different kinds of pickles.
While the main pickle of raw alphonso mangoes waited it's time in pickle urns to arrive at the perfect flavour, my grandma would make two very different types of instant pickles for consumption. Now, it's my mother who has taken the onus of executing these recipes and they are some of the most flavourful pickles you can enjoy.
The first one is UKALYALA GOAD LONCHA or cooked, sweet mango pickle with Totapuri mangoes for use in the interim period. Chopped garlic is sauteed in oil along with chilli powder. Then, jaggery and water are added to form the syrup in which the raw mango cubes are simmered till tender to arrive at this juicy pickle.
And the second pickle that I am talking about today is this KACCHA TOTAPURI LONCHA that is made by just mixing together chopped raw mangoes, garlic, red chilli powder & turmeric powder. It's to be eaten when it's made. It's quick easy no-cook, no fuss recipe.
Let me know your thoughts on the two aforesaid pickles?
Till then, HAPPY PICKLING...
- Regional Indian Food & Travel enthusiast