Raw Mango pickle - the queen of pickles
My neighbour came over today to tell me that the Vendiya Manga (Fenugreek Raw Mango pickle) that I had prepared for her were the best. I was relieved and thrilled at the same time.
When I launched Indiram one of my first orders that came in was from this neighbour and it was for Raw mango pickle.
Raw mango can be pickled in several ways. I chose to do it with Fenugreek to balance the hot , spicy nature of mango with fenugreek seeds whose innate nature is to cool the system.All my three Masterchefs (Indira, Rajalakshmi and Ambujam) had been experts at making pickles and I had not been sure that I could do this as well as them. But I was glad that I hadn't let them down.
The pickle process requires extreme care to ensure that only wooden ladles are used and the fingers are never used to dip into the pickle or taste it. While marinating the Mango you have to ensure that the right amount of salt is added. The sane goes for the chilli powder and the fenugreek powder. The quantities have to take into account the fermentation that would take place slowly as all the ingredients gradually soak in the oil.
Expertise comes only with practice and I was thankful that my first batch for Indiram had turned out well.
Tomorrow I will take you through the actual preparation.
When I launched Indiram one of my first orders that came in was from this neighbour and it was for Raw mango pickle.
Raw mango can be pickled in several ways. I chose to do it with Fenugreek to balance the hot , spicy nature of mango with fenugreek seeds whose innate nature is to cool the system.All my three Masterchefs (Indira, Rajalakshmi and Ambujam) had been experts at making pickles and I had not been sure that I could do this as well as them. But I was glad that I hadn't let them down.
The pickle process requires extreme care to ensure that only wooden ladles are used and the fingers are never used to dip into the pickle or taste it. While marinating the Mango you have to ensure that the right amount of salt is added. The sane goes for the chilli powder and the fenugreek powder. The quantities have to take into account the fermentation that would take place slowly as all the ingredients gradually soak in the oil.
Expertise comes only with practice and I was thankful that my first batch for Indiram had turned out well.
Tomorrow I will take you through the actual preparation.
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